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Strawberry Shortcake with Fresh Cream

Strawberry Shortcake with Fresh Cream
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Strawberry Shortcake with Fresh Cream is a timeless classic dessert featuring juicy, ripe strawberries layered with light, flaky shortcake and whipped fresh cream. This delightful treat balances sweetness and texture, offering a nostalgic and refreshing flavor perfect for any occasion.

Ingredients

Scale

Shortcake Layers

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 2/3 cup whole milk or cream

Strawberries

  • 4 cups fresh strawberries, washed, hulled, and sliced
  • 2 tablespoons granulated sugar (for macerating strawberries)

Fresh Cream Topping

  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberries: Wash, hull, and slice the strawberries. Toss them with 2 tablespoons of sugar and set aside for at least 30 minutes to macerate, allowing the berries to soften and release their natural juices.
  2. Make the Shortcake Dough: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk or cream gently until the dough just comes together; avoid overmixing to keep it light and flaky.
  3. Bake the Shortcakes: Turn the dough onto a floured surface and gently pat it to about 1 inch thickness. Use a round cutter to cut individual shortcakes and place them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 12-15 minutes until lightly golden and cooked through.
  4. Whip the Fresh Cream: Chill a mixing bowl and beaters, then whip the heavy cream with vanilla extract and sugar until soft peaks form. Keep the whipped cream refrigerated until ready to use.
  5. Assemble the Shortcakes: Let the shortcakes cool slightly, then slice them horizontally. Layer the bottom half with whipped cream and macerated strawberries, then top with the other half. Finish with an extra dollop of fresh cream and a few whole strawberries for garnish.

Notes

  • Use peak-season ripe strawberries for the best natural sweetness and juiciness.
  • Keep all ingredients cold, especially butter and cream, to ensure flaky shortcakes and perfectly whipped cream.
  • Do not overmix the dough to avoid tough shortcakes.
  • Whip the cream just before assembly for a light and fluffy texture.
  • Serve soon after assembling to prevent the layers from becoming soggy.

Nutrition

Keywords: strawberry shortcake, fresh cream, dessert, shortcake, whipped cream, strawberries, classic dessert

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