Strawberry Shortcake with Homemade Whipped Cream

These from-scratch strawberry shortcakes with homemade whipped cream make the perfect summer dessert! Made with fresh juicy strawberries, perfectly golden homemade shortcake biscuits, and delicious and easy homemade whipped cream, this old fashioned strawberry shortcake recipe is sure to be a hit!

Strawberry shortcake is one of my favorite summer desserts, if not my favorite dessert of all time! Honestly, I can’t think of many desserts that can top, the combination of homemade whipped cream, fresh juicy strawberries, and homemade buttery shortcake.

Which is probably why I would live on strawberry shortcake during the summer months if given the chance!

I mean strawberry shortcake is not only super easy to make, but it also makes a great breakfast, snack, or dessert! Strawberry shortcake is often made with sponge cake or angel food cake. But I find that the best strawberry shortcake recipe starts with homemade golden brown and flaky biscuits!

This easy strawberry shortcake recipe is based on a traditional strawberry shortcake recipe, from a very old cookbook my mum has had forever. It features buttery shortcakes, sugared strawberries, and my super easy homemade whipped cream!

And while I find this recipe to be one the easiest and quickest from-scratch homemade desserts you can make. There are a few easy adjustments you can make if you are looking to save a little extra time!

You can use thawed frozen strawberries instead of fresh ones, (this is great for when the craving for strawberry shortcake hits in the dead of winter.) You can also use premade biscuits or biscuits dough from the grocery store, instead of making your own shortcakes. And of course, premade whipped cream or even cool whip can in be used in place of homemade!

Homemade Strawberry Shortcake

Ingredients.

for the shortcake.

• all-purpose flour
• sea salt
• baking powder
• cream of tartar
• cane sugar
• butter softened
• whole milk

For the strawberries.

• fresh strawberries, thinly sliced
• cane sugar

To serve.

• soft butter
• homemade whipped cream(recipe below!)

How To Make Homemade Strawberry Shortcake

Directions

In a medium bowl, combine the sliced strawberries and sugar to taste, mix well, and set aside.

Preheat the oven to 450F.

In a large mixing bowl combine the flour, baking powder, sugar, cream of tartar, and salt, and stir well.

Cut in the butter and using your hands, a pastry blender, or a fork mix the butter into the dry ingredients until it resembles coarse pea-sized crumbs.

Add the milk and mix just until the mixture forms a wet dough. The dough will be rough and slightly sticky, but this is how it should be. You want to mix the dough just until it comes together, and be careful not to overmix!

Turn the dough out onto a well-floured surface, and turn the dough over a few times to make sure it is lightly coated with flour, to help prevent your dough from getting stuck to the counter.

With a rolling pin roll the dough out to roughly 1 to 1 1/2 inches thick. Then using a biscuit cutter(or a wide-mouth canning jar lid!) cut 10-12 shortcakes out of the dough. You can reroll the dough to get more shortcakes, but I wouldn’t recommend doing this more than once, as the dough will become very stiff and hard!

Place the cut shortcakes on a parchment paper lined baking sheet and bake for 10-12 min. or until golden brown.

Transfer the finished shortcakes to a wire rack and allow them to cool for 5-10 minutes before serving.

When you are ready to serve, slice a shortcake in half and lightly butter each side. Place one half on a plate or shallow bowl, and top with a large scoop of the sliced strawberries, be sure to drizzle on some of the juices as well!

Add a spoonful of whipped cream(recipe below!) and place the other half of the shortcake on top. Repeat with the remaining shortcakes, and enjoy!

Recipe Notes

You can easily bake your homemade shortcakes up to 3 days before you are ready to serve! I wouldn’t recommend storing assembled strawberry shortcakes as they will get soggy fast and whipped cream might start to separate! But you can store the ingredients separately.

Homemade whipped cream and the prepared strawberries can be stored in airtight containers in the fridge for up to 5 days! Baked shortcakes can stored in an airtight container, a freezer bag, or wrapped tightly in plastic wrap, and kept on the counter for up to 3 days.

I like to serve these like a classic strawberry shortcake, but you can serve them any way you like! You can skip cutting the shortcakes and simply place the strawberries and cream on top. Or you can sandwich the toppings in between two shortcakes, rather than cutting one in half!

You can also add a squeeze of lemon juice to your strawberries for an extra fresh and summery taste!

Super easy Homemade whipped cream recipe

Ingredients

• heavy whipping cream
• confectioners’ sugar 
• vanilla extract

Directions

Combine all the ingredients in a large bowl and using an electric mixer, beat the until the heavy cream forms stiff peaks. And that’s it!

You can use this homemade whipped cream for all your favorite things, coffee, lattes, and hot chocolate! It can also be used to top cakes, pies, ice cream sundaes, and more.

Homemade whipped cream can in stored in an airtight counter in the fridge for up to 5 days!

Be sure to check out these strawberry season recipes too!

Strawberry Rhubarb Pie