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Fluffy Strawberry Shortcake Recipe with Creamy Whipped Topping

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A quick and easy dessert featuring fluffy, tender shortcakes paired with luscious whipped cream and macerated fresh strawberries, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (250g), sifted
  • 2 teaspoons baking powder
  • 1/4 cup granulated sugar (50g)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 3/4 cup whole milk (180ml), cold
  • 1 teaspoon vanilla extract
  • 3 cups fresh strawberries (about 450g), hulled and sliced
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy whipping cream (240ml), cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently to coat and let sit at room temperature for at least 10 minutes to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, sift together flour, baking powder, sugar, and salt.
  4. Add cold, cubed butter to dry ingredients. Cut in butter using a pastry cutter, two forks, or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  5. Stir in cold milk and vanilla extract until just combined; do not overmix.
  6. Drop six mounds of dough onto prepared baking sheet using a spoon or ice cream scoop. Flatten each mound to about 1 inch thick, leaving space between them.
  7. Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean. Watch closely after 12 minutes.
  8. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Avoid overwhipping.
  10. Slice each shortcake in half horizontally. Spoon macerated strawberries onto bottom half, add whipped cream, then top with the other half. Add more strawberries and cream if desired.
  11. Serve immediately for best texture and flavor.

Notes

Use cold butter and milk for fluffiest shortcakes. Do not overmix dough to avoid toughness. Whip cream until soft peaks form to prevent turning into butter. Dough can be chilled for 10 minutes if too sticky. Watch oven closely to avoid overbaking. For dairy-free version, substitute coconut oil, almond or oat milk, and coconut cream with xanthan gum. Gluten-free flour can be used as a 1-to-1 substitute.

Nutrition

Keywords: strawberry shortcake, whipped cream, easy dessert, summer dessert, fluffy cake, fresh strawberries

Find it online: https://lunafeast.com/fluffy-strawberry-shortcake-recipe-with-creamy-whipped-topping-easy-and-best-guide/