Classic Strawberry Shortcake With Fresh Cream
Highlighted under: Timeless Desserts
I absolutely love making Classic Strawberry Shortcake with Fresh Cream during the summer months. The combination of perfectly ripe strawberries, fluffy whipped cream, and soft, buttery biscuits is simply unbeatable. Each bite transports me to sunny picnics and family gatherings. This recipe is straightforward, and using fresh ingredients enhances the flavors, bringing out the sweetness of the strawberries beautifully. Whether for a special occasion or a casual dessert, this classic treat never fails to impress, and I can’t wait to share it with you.
One of my favorite memories is baking strawberry shortcake with my grandmother in her sunny kitchen. We would pick strawberries from her garden and use them that very day, making the dessert truly special. I learned that using fresh, seasonal strawberries really makes a difference in flavor, and pairing them with homemade whipped cream creates a delightful contrast in texture.
In experimenting with different biscuit recipes, I discovered that adding a bit of cornstarch to the flour gives the biscuits a tender crumb while keeping them light. This technique has become a game changer for me, elevating my shortcake to another level. I hope you enjoy making this timeless treat as much as I do!
Why You'll Love This Recipe
- Fresh strawberries bursting with flavor
- Creamy whipped cream that perfectly complements the sweet biscuits
- Perfect for summer gatherings and celebrations
Choosing the Right Strawberries
Selecting high-quality strawberries is key to elevating your Classic Strawberry Shortcake. Look for berries that are brightly colored, firm, and fragrant. Avoid any with blemishes or soft spots, as these can affect the overall flavor and texture. If you’re making this dessert in early summer, opt for local strawberries when possible, as they are often riper and sweeter compared to those shipped long distances.
Before preparing the strawberries, you’ll want to hull and slice them evenly. This ensures uniform flavor distribution. If your strawberries are particularly sweet, feel free to reduce the added sugar slightly in the filling. You can also mix in some balsamic vinegar for an interesting twist; it enhances their natural sweetness and adds a rich depth of flavor.
Perfecting the Shortcake Texture
The texture of your shortcakes is important for the overall experience of this dessert. To achieve that perfect flaky biscuit, make sure your butter is cold and cubed prior to mixing. This helps create a flaky layer structure. When cutting in the butter, stop the moment the mixture resembles coarse crumbs; over-mixing can lead to dense shortcakes.
When incorporating the heavy cream, do so gently. You want to mix until just combined, leaving some visible bits of flour. Kneading the dough too much may also result in a tougher biscuit. For best results, keep the shortcakes thick, about 1 inch, as this allows them to rise beautifully during baking.
Serving Suggestions and Variations
While the classic presentation is delightful, there are endless variations you can explore with this recipe. Consider adding a layer of lemon curd between the strawberries and whipped cream for a zesty kick. Alternatively, you can infuse the whipped cream with flavors like almond extract or orange zest to enhance the overall profile.
For those looking to make ahead, the shortcakes can be baked a day in advance and stored in an airtight container. Assemble them just before serving to prevent the shortcake from becoming soggy. You can also freeze the baked shortcakes; simply thaw at room temperature before layering. This makes it a fantastic option for spontaneous summer gatherings.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
For the Strawberry Filling
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Strawberries
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them sit for at least 20 minutes to allow the juices to release.
Make the Shortcake
Preheat your oven to 400°F (200°C). In a large bowl, mix the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Bake the Shortcakes
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
Assemble the Shortcake
Slice the shortcakes in half horizontally. Layer the bottom half with the strawberries and their juices, top with whipped cream, then place the other half of the shortcake on top. Finish with additional strawberries and cream if desired.
Pro Tips
- For an extra touch, you can add a splash of almond extract to the whipped cream or use a blend of berries for variety.
Storage and Shelf Life
To maintain the freshness of your Classic Strawberry Shortcake, store any leftovers in an airtight container in the refrigerator. The shortcakes are best enjoyed within two days of assembly due to their tendency to absorb moisture from the strawberries and cream. If you anticipate leftovers, consider storing the strawberries and whipped cream separately from the shortcakes until you’re ready to serve.
If you'd like to make the strawberry filling ahead of time, it can be prepared a day in advance. Just ensure you give it a good stir before layering to redistribute the juices. For longer storage, the individual components can be frozen: shortcakes wrapped tightly, and strawberries in a freezer-safe container. Frozen strawberries can be used directly after thawing for a sweet, juicy filling.
Troubleshooting Common Issues
If your shortcakes do not rise as expected, ensure your baking powder is fresh; old leavening agents can prevent proper rising. Additionally, be cautious not to overmix the dough. If your biscuits end up too tough, try adding a bit more cream for moisture, but mix very gently. If the tops are browning too quickly, consider covering them loosely with aluminum foil during the last few minutes of baking to prevent burning.
Should your whipped cream seem runny instead of forming stiff peaks, it may have been overwhipped. Monitor it closely when mixing, stopping when it holds peaks but is still glossy. For a firmer texture, simply chill your mixing bowl and whisk before adding the cream, and consider using cold heavy cream with a higher fat content for best results.
Alternative Ingredients and Substitutions
For those with dietary restrictions, gluten-free all-purpose flour can be used in place of standard flour to maintain the structure of the shortcake. Make sure to also check that your baking powder is gluten-free. Additionally, for a dairy-free version, coconut cream whipped until fluffy can substitute for both the heavy cream and whipped topping, resulting in a tropical twist.
If you want to lower sugar intake, consider reducing the amounts of sugar in both the strawberry filling and whipped cream. Adding a splash of vanilla extract in the cream can enhance the sweetness without the need for extra sugar, while retaining that rich flavor. Explore using honey or maple syrup in moderation as natural sweeteners in the strawberry mixture for a unique flavor profile.
Questions About Recipes
→ Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes a day in advance and store them in an airtight container at room temperature.
→ What other fruits can I use?
In addition to strawberries, you can use raspberries, blueberries, or even peaches for a seasonal twist.
→ Is there a gluten-free option?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking mix.
→ How should I store leftovers?
For best results, store the shortcakes and cream separately in the refrigerator and assemble just before serving.
Classic Strawberry Shortcake With Fresh Cream
I absolutely love making Classic Strawberry Shortcake with Fresh Cream during the summer months. The combination of perfectly ripe strawberries, fluffy whipped cream, and soft, buttery biscuits is simply unbeatable. Each bite transports me to sunny picnics and family gatherings. This recipe is straightforward, and using fresh ingredients enhances the flavors, bringing out the sweetness of the strawberries beautifully. Whether for a special occasion or a casual dessert, this classic treat never fails to impress, and I can’t wait to share it with you.
Created by: Adele Summers
Recipe Type: Timeless Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
For the Strawberry Filling
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them sit for at least 20 minutes to allow the juices to release.
Preheat your oven to 400°F (200°C). In a large bowl, mix the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cream until just combined. Turn out onto a floured surface, knead gently, and shape into a round disk about 1-inch thick. Cut out biscuits and place them on a baking sheet.
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
Slice the shortcakes in half horizontally. Layer the bottom half with the strawberries and their juices, top with whipped cream, then place the other half of the shortcake on top. Finish with additional strawberries and cream if desired.
Extra Tips
- For an extra touch, you can add a splash of almond extract to the whipped cream or use a blend of berries for variety.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g