Homemade Strawberry Shortcake with Fresh Strawberries & Cream

Let me guess. You want a dessert that feels like sunshine, tastes like summer, and makes people say, “Wow, you really made this?” without requiring pastry-school-level effort. 

Same. That’s exactly why Homemade Strawberry Shortcake with Fresh Strawberries & Cream exists.

It’s fluffy. It’s juicy. It’s creamy. 

And somehow it manages to be both casual and impressive at the same time.

Basically, it’s the dessert equivalent of looking effortlessly put together.

Let’s make it.

Why This Recipe Is Awesome

Strawberry shortcake is proof that simple ingredients can absolutely steal the spotlight. No complicated techniques, no weird ingredients, no stress-induced baking rage.

Why this recipe slaps:

• Fresh strawberries + whipped cream = elite combo
  
• Shortcakes are soft, buttery, and slightly crumbly
  
• You can prep everything ahead (future you says thanks)
  
• Looks fancy, but it’s shockingly easy
  
• Perfect for brunch, dessert, or “I just felt like baking” moments
  

Also, it’s pretty much idiot-proof. Even I didn’t mess it up—and that says a lot.

Ingredients You’ll Need

Nothing wild here. Just honest ingredients doing honest work.

For the Strawberries

• 2 pounds fresh strawberries – Washed, hulled, and sliced.
  
• ⅓ cup sugar – Adjust depending on how sweet your berries are.
  
• 1 tsp lemon juice – Brightens everything like magic.
  

For the Shortcakes

• 2 cups all-purpose flour – Don’t overthink it.
  
• ¼ cup sugar – Just enough sweetness.
  
• 1 tbsp baking powder – For fluffy shortcakes.
  
• ½ tsp salt – Because balance matters.
  
• ½ cup cold unsalted butter – Cold = flaky. Warm butter is a red flag.
  
• ⅔ cup heavy cream – Rich and dreamy.
  
• 1 tsp vanilla extract – Always a good idea.
  

For the Whipped Cream

• 1 cup heavy whipping cream – Chill it first. Trust me.
  
• 2–3 tbsp powdered sugar – Sweet, but not too sweet.
  
• 1 tsp vanilla extract – We’re consistent like that.
  

Step-by-Step Instructions

1. Prep the Strawberries

Toss sliced strawberries with sugar and lemon juice in a bowl. Stir gently. Let them sit for at least 30 minutes until juicy and glossy. This is called macerating, which sounds fancy but is literally just waiting.

2. Preheat and Prep

Preheat your oven to 220°C / 425°F. Line a baking sheet with parchment paper. This prevents regret later.

3. Mix Dry Ingredients

In a large bowl, whisk flour, sugar, baking powder, and salt. Quick, easy, done.

4. Cut in the Butter

Add cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work it in until it looks like coarse crumbs. Cold butter = flaky shortcakes, don’t skip this energy.

5. Add Cream and Vanilla

Pour in the cream and vanilla. Stir just until combined. The dough should look a little shaggy—this is correct behavior.

6. Shape and Bake

Scoop or pat dough into 6–8 rounds and place them on the baking sheet. Bake for 12–15 minutes until golden on top. Cool slightly before assembling.

7. Make the Whipped Cream

Beat cold cream, powdered sugar, and vanilla until soft peaks form. Stop before it turns into butter. Yes, that can happen. No, we don’t want it.

8. Assemble Like a Pro

Slice shortcakes in half. Spoon strawberries and juice on the bottom, add whipped cream, then top with the shortcake lid. Add more berries and cream because restraint is overrated.

Common Mistakes to Avoid

• Using warm butter
  This ruins the texture. Cold butter is non-negotiable.
  
• Overmixing the dough
  Tough shortcakes are sad shortcakes. Mix gently.
  
• Skipping the strawberry resting time
  No juice = no magic. Let them chill.
  
• Overwhipping the cream
  If it looks grainy, you’ve gone too far. Stop early.
  
• Assembling too early
  Shortcakes + juice = soggy if they sit too long. Assemble just before serving.
  

Alternatives & Substitutions

• Store-bought biscuits?
  Technically fine, but homemade is better. IMO, it’s worth the extra 15 minutes.
  
• Dairy-free option
  Use coconut cream for whipping and plant-based butter/cream for the shortcakes.
  
• Other fruits
  Blueberries, peaches, or raspberries work beautifully.
  
• Sweeter shortcakes
  Brush tops with cream and sprinkle sugar before baking. Small effort, big payoff.
  
• Extra fancy vibe
  Add lemon zest to the dough or a splash of balsamic to the strawberries. Sounds weird. Tastes amazing.
  

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Prep strawberries, shortcakes, and whipped cream separately. Assemble later.

Do I have to use fresh strawberries?
Honestly? Yes. Frozen won’t give you the same texture or flavor.

Why are my shortcakes dense?
Overmixing or warm butter. Both are common culprits.

Can I use canned whipped cream?
You can, but freshly whipped tastes way better. FYI.

How do I store leftovers?
Store components separately in the fridge for up to 2 days.

Can I freeze the shortcakes?
Absolutely. Freeze baked shortcakes and thaw before serving.

Final Thoughts

Homemade strawberry shortcake is one of those desserts that feels special without being stressful.

It’s light, fresh, and ridiculously satisfying—especially when piled high with berries and cream.

So go grab those strawberries, whip that cream, and build yourself a dessert that screams I’ve got my life together (even if you don’t).

Now go impress someone—or yourself. You’ve earned it.