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Fluffy Fresh Strawberry Shortcake with Whipped Cream

fluffy fresh strawberry shortcake - featured image
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A classic homemade dessert featuring velvety, pillowy shortcakes paired with juicy fresh strawberries and light whipped cream, perfect for summer gatherings and easy to make in under 45 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold (or buttermilk)
  • 1 large egg, beaten
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the strawberries: Toss sliced strawberries with sugar and lemon juice in a bowl. Let macerate at room temperature for at least 15 minutes to create a natural syrup.
  2. Make the shortcake dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold cubed butter and cut into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits.
  3. Add wet ingredients: In a separate bowl, whisk cold milk and beaten egg. Pour into dry ingredients and stir gently just until dough comes together. Avoid over-mixing.
  4. Shape the shortcakes: Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut rounds using a 3-inch biscuit cutter. Gather scraps and cut more rounds. Place on parchment-lined baking sheet spaced 1 inch apart.
  5. Rest dough: Let shaped dough rest at room temperature for 10 minutes to help rise and fluffiness.
  6. Bake: Preheat oven to 425°F (220°C). Bake shortcakes for 15-18 minutes until golden brown and slightly crisp on edges. Cool on a rack for about 10 minutes.
  7. Whip the cream: While baking, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Assemble and serve: Slice shortcakes horizontally. Spoon macerated strawberries and syrup on bottom half, add whipped cream, then top with shortcake lid. Serve immediately.

Notes

Keep butter and milk cold to create steam pockets for fluffy shortcakes. Do not overmix dough to avoid toughness. Rest dough before baking for better rise. Whip cream to soft peaks to avoid grainy texture. Macerate strawberries to create natural syrup. Refrigerate assembled shortcakes and consume within 24 hours. Reheat in a low oven to refresh texture; avoid microwaving.

Nutrition

Keywords: strawberry shortcake, homemade dessert, whipped cream, easy dessert, summer dessert, shortcake recipe

Find it online: https://evabakery.com/fluffy-fresh-strawberry-shortcake-recipe-easy-homemade-dessert-with-whipped-cream/