Strawberry Shortcake With Fluffy Whipped Cream

Name: Strawberry Shortcake With Fluffy Whipped Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven Fresh Creations

I absolutely adore making Strawberry Shortcake, especially when it's topped with fluffy whipped cream. Each slice bursts with the sweetness of ripe strawberries, creating a delightful contrast to the light, buttery cake. This has become a go-to dessert in our home for gatherings and special occasions. The combination of flavors and textures—soft cake, juicy strawberries, and creamy whipped cream—makes every bite a celebration. Join me as I share how to create this delightful treat that never fails to impress!

Created by

Gwendolyn Reed

Last updated on 2026-01-24T11:34:16.007Z

When I first set out to create the ultimate Strawberry Shortcake, I experimented with various combinations of cake and cream. I found that incorporating vanilla into the whipped cream added an extra layer of flavor that truly elevates the dessert. Using the freshest strawberries is key; their natural sweetness shines through and balances the richness of the cream.

One of my favorite tips is to let the strawberries macerate in a bit of sugar before assembling the cake. This technique draws out their juices, creating a vibrant and delicious syrup that soaks into the layers of cake. Trust me, this little step transforms the dessert!

Why You Will Love This Recipe
Juicy strawberries perfectly complement the tender shortcake.
Light and airy whipped cream takes this dessert to the next level.
A timeless classic that's perfect for any celebration.

Choosing the Right Strawberries

When making this Strawberry Shortcake, the quality of your strawberries directly impacts the overall flavor of the dish. Look for strawberries that are bright red, firm, and plump without any signs of bruising. Ideally, choose organic strawberries as they tend to have a more robust flavor. Avoid berries that are overly soft or overly pale, as they won't provide the vibrant taste and texture that make this dessert shine. If you're in a pinch, frozen strawberries can be used—just be sure to thaw and drain excess moisture before using.

It's also a great idea to taste your strawberries before using them in the recipe. If they are a little tart, consider adding a bit more sugar during the maceration process. On the other hand, if they are extremely sweet, you might want to reduce the sugar for the filling slightly. This way, you can balance the overall sweetness of the cake and whipped cream.

Whipping the Perfect Cream

To achieve perfectly whipped cream, make sure your heavy cream is cold. For best results, chill the mixing bowl and beaters in the freezer for about 10-15 minutes before starting. This helps to stabilize the cream and allows for faster whipping, giving you that luscious, fluffy texture. Start whipping the cream on medium speed and then increase to high once it begins to thicken. Keep an eye on the texture—stop as soon as soft peaks form to avoid over-whipping, which can lead to a grainy consistency.

If you prefer a sweeter whipped cream, feel free to experiment with flavored extracts or spices—like a hint of almond or a pinch of cinnamon—to add extra depth. However, keep in mind that the vanilla extract ties in beautifully with the strawberries and cake. Make sure to incorporate the sugar gradually to ensure it's evenly distributed without clumping. If you're making the whipped cream ahead of time, it can be stored in the refrigerator for a few hours but is best served freshly whipped.

Assembly Tips for Visual Appeal

When assembling your Strawberry Shortcake, be mindful of layering for both flavor and presentation. After slicing the cake, I recommend using a serrated knife for a clean cut—this helps to prevent the soft cake from squishing down. For a nice visual effect, layer the whipped cream and strawberries evenly across the entire base layer before placing the top. This ensures that every slice reveals a beautiful cross-section with ample cream and strawberry filling.

Consider garnishing the top of your shortcake with a few whole strawberries or a sprinkling of mint leaves for a pop of color. If you're serving this at a gathering, assembling the components just before serving will keep the cake moist while allowing you to display it beautifully. Should you have leftover ingredients, store unassembled layers separately to maintain freshness, assembling them right before enjoying.

Ingredients

For the Cake

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

For the Strawberry Filling

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

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently, then let them sit for about 20 minutes to macerate.

Make the Cake Batter

Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla. Beat until smooth and well combined.

Bake the Cake

Pour the batter into a greased and floured 9-inch round cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.

Assemble the Shortcake

Once the cake has cooled completely, slice it in half horizontally. Spread a layer of whipped cream on the bottom half, followed by half of the macerated strawberries. Place the top layer of the cake back on and finish with whipped cream and the remaining strawberries.

Pro Tips

For added flavor, consider drizzling a bit of balsamic reduction over the strawberries before serving.

Ingredient Substitutions

If you're looking to make this recipe dairy-free, you can substitute the milk with almond milk or oat milk, and use coconut cream or a dairy-free whipped topping in place of heavy cream. For egg replacements, flax eggs or applesauce can work well in cakes, giving enough binding without losing texture. Keep in mind these substitutions may slightly alter the flavor and consistency of your cake.

For a healthier twist, consider using whole wheat flour instead of all-purpose flour for a nutty flavor and extra fiber. Similarly, you can swap granulated sugar for coconut sugar or a sugar substitute like stevia, but be aware that this may affect the sweetness level slightly, so adjust accordingly.

Serving Suggestions

This Strawberry Shortcake is delightful on its own, but you can elevate it further by serving it with a side of fresh fruit salad or a scoop of vanilla ice cream for an indulgent treat. Another idea is to drizzle a balsamic reduction over the top for an unexpected tang that complements the sweetness of the strawberries beautifully.

You can also turn this recipe into individual servings by using ramekins or cups—alternately layer the cake, cream, and strawberries for a chic dessert. This way, it's not only dessert but a lovely presentation that adds a fun touch to summer picnics or gatherings.

Storage and Make-Ahead Options

If you wish to prepare this Strawberry Shortcake in advance, you can bake the cake one day before serving. Wrap it tightly in plastic wrap once completely cooled and store it at room temperature for up to 24 hours. Just be sure to assemble the cake on the day you're serving it to maintain the integrity of the whipped cream and freshness of the strawberries.

For short-term storage, if you have any leftovers, keep the assembled cake covered in the refrigerator for up to 2 days. Take care to cover it gently to avoid flattening the whipped cream. The cake, while delicious, may become slightly soggy over time due to the strawberries, so enjoy it within a couple of days for the best taste and texture.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are recommended for the best flavor, you can use frozen strawberries. Just ensure they are thawed and drained well before using.

→ How do I store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. It's best enjoyed fresh!

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

→ How can I make the whipped cream stable?

To make the whipped cream more stable for longer periods, you can add a tablespoon of cornstarch or a stabilizer like instant pudding mix.