Homemade Strawberry Shortcake Recipe With Whipped Cream
Written by MasterClass
Last updated: May 10, 2025 • 2 min read
Learn how to make a classic strawberry shortcake with homemade whipped cream for the perfect fruit dessert.
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What Is Strawberry Shortcake?
Strawberry shortcake is a popular dessert made with shortcake, a sweetened biscuit-like cake leavened with baking powder and baking soda. While strawberry shortcake is crumblier than a traditional cake, it is more tender than a classic shortbread. The shortcake is topped with macerated sweet strawberries and freshly whipped cream for the perfect summer dessert. You can also serve strawberry shortcakes with ice cream in place of whipped cream.
The Origin of Strawberry Shortcake
The first recipe for shortcake was published in an English cookbook in the 1500s.
In the 1800s, strawberry shortcakes with sweetened cream drizzled over shortcakes and strawberries were made to celebrate summer harvests in the United States. In the 1900s, French pastry chefs replaced the sweetened cream with whipped cream.
Some early American versions of strawberry shortcake recipes used crumbled pie crust in lieu of shortcake. This was replaced by shortcakes, which are still commonly used in contemporary strawberry shortcakes. Some versions, though, use a sponge cake.
Strawberry Shortcake Recipe
makes
prep time
30 mintotal time
50 mincook time
20 minIngredients
- 1
Halve the strawberries (quarter if large).
- 2
In a medium bowl, combine the strawberries, lemon juice, vanilla, and ¼ cup sugar and toss to evenly coat. Set aside to macerate, at least 30 minutes.
- 3
Preheat the oven to 400 degrees Fahrenheit with a rack in the center.
- 4
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ⅓ cup granulated sugar.
- 5
Add cold butter and massage into the dry ingredients until the mixture resembles wet sand with some pea-sized pieces.
- 6
Add the cream and milk or buttermilk and stir until just combined.
- 7
Knead once or twice if needed to incorporate loose pieces of dough. It’s okay for it to be uneven or dry in spots, but make sure not to overwork the dough.
- 8
On a lightly floured surface, press the dough into a 1-inch thick rectangle.
- 9
Cut the dough into 8 equal pieces (or use a round biscuit cutter, if desired).
- 10
Transfer the pieces to a parchment paper-lined baking sheet and place at least 2 inches apart.
- 11
Brush the tops with heavy cream and sprinkle with 2 tablespoons of sugar.
- 12
Transfer the shortcakes to the oven on the center rack and bake until the tops are lightly golden brown and shortcakes have puffed, about 18 minutes.
- 13
Transfer the shortcakes to a wire rack and cool to room temperature.
- 14
In a chilled large bowl, using an electric mixer or whisk, whip 1 cup of chilled heavy cream until soft peaks form.
- 15
Add the vanilla and confectioners’ sugar and continue whipping until stiff peaks form.
- 16
Halve the shortcakes horizontally.
- 17
Dollop bottom halves with whipped cream and top with macerated strawberries and their juices. Top with the shortcake tops and serve immediately.
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