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Best Easy Classic Strawberry Shortcake with Fluffy Whipped Cream

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This classic strawberry shortcake features buttery, tender biscuits, sweet macerated strawberries, and fluffy whipped cream. It’s a simple yet impressive dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 pound (450 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups (250 g) all-purpose flour
  • 3 tablespoons (37 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
  • ¾ cup (180 ml) cold buttermilk
  • 2 tablespoons (30 ml) heavy cream, for brushing
  • Coarse sugar for sprinkling (optional)
  • 1½ cups (360 ml) heavy cream
  • 3 tablespoons (22 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: Wash, hull, and slice strawberries. Place in a bowl with ¼ cup granulated sugar and lemon juice. Stir gently and let sit at room temperature for at least 20 minutes, stirring occasionally.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Add cold butter cubes. Cut butter into flour using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces.
  4. Make a well in the center and pour in cold buttermilk. Stir just until dough comes together; it should be shaggy and slightly sticky.
  5. Turn dough onto a lightly floured surface. Pat into a ¾-inch thick rectangle. Fold dough over once, then pat out again to ¾-inch thickness. Cut out rounds with a 2½-inch biscuit cutter, pressing straight down without twisting. Place on prepared baking sheet, 2 inches apart. Gather scraps and repeat.
  6. Brush biscuit tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 12-14 minutes until golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make whipped cream: Chill a mixing bowl and beaters in freezer for 10 minutes. Pour cold heavy cream into chilled bowl. Add powdered sugar and vanilla extract. Beat on medium speed until soft peaks form, about 2-3 minutes.
  8. Assemble shortcakes: Split each biscuit in half horizontally. Place bottom half on a plate. Spoon macerated strawberries and juice over bottom half. Add a dollop of whipped cream. Place top half on top, slightly angled. Add more strawberries and whipped cream. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix the dough. Use a sharp biscuit cutter and press straight down without twisting. Let strawberries macerate for at least 20 minutes. Whip cream just until soft peaks form. Assemble just before serving to prevent sogginess.

Nutrition

Keywords: strawberry shortcake, classic shortcake, easy dessert, summer dessert, strawberry dessert, biscuit shortcake, whipped cream

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