Strawberry Shortcake With Fluffy Whipped Cream

Name: Strawberry Shortcake With Fluffy Whipped Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar

Highlighted under: Dessert Delights Co.

I've always loved the combination of fresh strawberries and light, fluffy cream. Making Strawberry Shortcake With Fluffy Whipped Cream has become a cherished tradition in my kitchen. The moment I bite into the soft cake layered with juicy strawberries and whipped cream, it feels like summer in my mouth. It's surprisingly simple to prepare but delivers on elegance, making it suitable for any gathering or a delightful treat after dinner. Join me in creating this sweet indulgence that never fails to impress.

Created by

Arabella Scott

Last updated on 2026-01-24T12:07:19.949Z

As I crafted this Strawberry Shortcake, I realized that the key to success lay in using the freshest strawberries possible. I often visit local farmers' markets to find the ripest berries, which makes all the difference in flavor. The sweetness of the strawberries truly shines against the lightness of the whipped cream and the tender cake.

Another trick I've learned is to chill my mixing bowl before whipping the cream. It ensures the cream whips up nice and fluffy, holding its shape perfectly when layered. This small step elevates the entire dessert, giving it that professional touch right from my own kitchen.

        Why You'll Love This Recipe
        The vibrant flavor of fresh strawberries is perfectly paired with indulgent whipped cream.
The light and airy texture of the cake makes it feel like a cloud in your mouth.
It’s an easy, yet impressive dessert that’s perfect for celebrations or a cozy night in.

      

Understanding Cake Texture

The texture of the shortcake is crucial for the overall enjoyment of this dessert. When mixing the ingredients for the cake, aim for a light touch. Overmixing can result in a dense cake rather than the light, airy texture desired. Combining the flour with the wet ingredients just until moistened will help achieve that cloud-like feel in each bite. You’re looking for a smooth batter without lumps, which should pour easily into your prepared cake pan.

Baking at the right temperature is equally important. Ensure your oven reaches a steady 350°F (175°C) before placing the cake inside. This temperature helps the cake rise properly, creating a fluffy structure. Keep an eye on the cake during the last few minutes of baking. A toothpick inserted in the center should come out clean or with a few moist crumbs but not wet batter, indicating it's perfectly baked.

Whipped Cream Tips

For the whipped cream, using heavy cream is essential for achieving the desired thickness and stability. Make sure the cream is well-chilled before beating; a cold bowl is helpful too. This step helps the cream whip faster and hold its shape. Aim for soft peaks; if you see the cream starting to turn glossy and form peaks that gently fall over, stop mixing to avoid over-whipping, which can lead to a grainy texture or even butter.

If you prefer a less sweet topping, you can adjust the sugar in the whipped cream. Substitute half the honey with maple syrup for a unique flavor twist. Just keep an eye on the consistency; different sweeteners may alter how the cream whips up. Adding a teaspoon of lemon zest can also brighten the flavor profile without adding sweetness.

Serving and Variations

Serving the Strawberry Shortcake can be a creative process. Consider garnishing each serving with fresh mint leaves or a drizzle of chocolate for elevated presentation. If you want to add some extra depth of flavor, a splash of balsamic vinegar over the strawberries before assembling can enhance their sweetness and provide an unexpected twist.

If you wish to make this dessert ahead of time, you can prepare the cake a day in advance. Wrap it tightly to keep it fresh, and store the whipped cream separately in the fridge. Assembling the dessert just before serving maintains the cake's texture and prevents it from getting soggy. Leftovers can be stored in an airtight container, but note that the cream may start to lose its volume after a day.

Ingredients

Ingredients for Strawberry Shortcake

For the Cake

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
1 teaspoon vanilla extract

For the Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

Prepare Your Ingredients

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with granulated sugar. Allow them to sit for about 15-20 minutes until they release their juices.

Make the Cake

Preheat your oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and salt. Add softened butter and combine until crumbly.

Then, mix in eggs, milk, and vanilla until smooth. Pour into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

Whip the Cream

In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to over-whip.

Assemble the Shortcake

Once the cake has cooled, slice it into two layers. Place the bottom layer on a serving plate, layer with strawberries, and spread a portion of whipped cream. Add the top layer of cake, then top with more strawberries and whipped cream.

Enjoy Your Creation

Pro Tips

For an extra touch, drizzle some chocolate sauce over the whipped cream or sprinkle with mint leaves for freshness.

Ingredient Spotlight: Strawberries

When selecting strawberries for the filling, opt for those that are ripe and fragrant. Look for bright red berries with a slight sheen; dull-looking strawberries may not be as sweet or flavorful. You can also try experimenting with different varieties, like locally grown organic strawberries or even a mix with other berries like raspberries for a twist on flavor and texture.

If strawberries are out of season, you can use frozen strawberries. Just make sure to thaw them and drain any excess liquid before mixing with sugar. This helps create the juicy filling you desire without flooding the cake with too much moisture, which can lead to a soggy texture.

Make-Ahead Tips

This dessert can be made in stages, which is perfect for entertaining. Prepare the cake and whipped cream a day in advance and slice the strawberries just before assembly to keep them fresh. This allows you to enjoy your time with guests instead of feeling rushed in the kitchen at the last minute.

If you have leftover cake, it can be frozen for up to three months. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy it again, thaw it overnight in the refrigerator, and you may even want to whip up a fresh batch of cream for a delightful treat.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries provide the best flavor and texture.

→ How can I make the cake ahead of time?

You can bake the cake a day in advance and store it wrapped in plastic wrap in the refrigerator.

→ Is there a gluten-free option for this recipe?

Yes, you can substitute regular flour with a 1:1 gluten-free baking blend.

→ Can I substitute heavy cream for the whipped cream?

You can use a whipped topping mix, but it may not have the same rich flavor.