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Fluffy Classic Strawberry Shortcake with Easy Whipped Cream

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This fluffy classic strawberry shortcake with whipped cream is the one I’ve been making ever since, and it never fails to bring that same quiet, surprised smile to my face.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar (plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream (plus 2 tablespoons for brushing tops)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon fresh lemon juice
  • 1 cup cold heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the strawberries: In a medium bowl, toss the sliced strawberries with 3 tablespoons of sugar and 1 teaspoon of lemon juice. Let them sit at room temperature while you make the shortcakes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter in until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Don’t overdo it.
  5. Add the cream and vanilla: Make a well in the center of the flour mixture. Pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla extract. Stir with a fork just until the dough comes together. It will look shaggy and a little dry—that’s okay. Stop mixing as soon as there are no dry patches of flour.
  6. Shape the shortcakes: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4-inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Re-roll the scraps once to cut out more rounds—you should get about 6 to 8 shortcakes.
  7. Bake: Place the shortcakes on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with a little extra sugar. Bake for 12 to 15 minutes, until golden brown and fragrant. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
  8. Make the whipped cream: While the shortcakes cool, pour 1 cup cold heavy cream into a chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Beat with a hand mixer on medium-high speed until soft peaks form—about 2 to 3 minutes. Be careful not to overwhip.
  9. Assemble: Split each shortcake in half horizontally. Place the bottom half on a plate, spoon over a generous amount of macerated strawberries and their juices, add a dollop of whipped cream, and top with the other half. Add another spoonful of berries and cream on top. Serve immediately.

Notes

Keep everything cold for flaky shortcakes. Don’t twist the cutter when cutting dough. Macerate strawberries for at least 15 minutes. Serve immediately after assembly for best texture.

Nutrition

Keywords: strawberry shortcake, classic strawberry shortcake, fluffy shortcake, homemade whipped cream, summer dessert, easy dessert

Find it online: https://jollyfork.com/fluffy-classic-strawberry-shortcake-with-easy-whipped-cream/