Fluffy Strawberry Shortcake Recipe with Easy Creamy Vanilla Whipped Cream

Introduction

Let me tell you, the scent of freshly baked shortcakes mingling with the sweet aroma of ripe strawberries and rich vanilla whipped cream is enough to make anyone’s mouth water. The first time I baked this fluffy strawberry shortcake with creamy vanilla whipped cream, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make her own version of this classic dessert on warm summer afternoons. I stumbled upon this recipe on a rainy weekend, trying to recreate that nostalgic feeling of sitting on her porch, watching the sunlight dance through the trees. Honestly, I wish I’d discovered this exact recipe years ago—it’s dangerously easy and offers pure, nostalgic comfort every single time.

My family couldn’t stop sneaking the shortcakes off the cooling rack (and I can’t really blame them). Whether it’s a sweet treat for your kids, a showstopper for a potluck, or a bright spot on your Pinterest cookie board, this fluffy strawberry shortcake with creamy vanilla whipped cream fits the bill perfectly. After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. Trust me, this one feels like a warm hug on a plate, and you’re going to want to bookmark it for all your special occasions.

Why You’ll Love This Recipe

From my kitchen to yours, this fluffy strawberry shortcake recipe with creamy vanilla whipped cream stands out for some very good reasons. Having cooked and perfected this dessert multiple times, I can confidently say it’s a winner for every occasion.

• Quick & Easy: Comes together in under 45 minutes, perfect for those busy weekends or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry and fridge.
• Perfect for Summer Gatherings: Great for brunch, potlucks, or cozy dinners when fresh strawberries are in season.
• Crowd-Pleaser: Kids and adults alike rave about the fluffy texture and creamy vanilla whipped cream topping.
• Unbelievably Delicious: The delicate shortcake crumb paired with the sweet, slightly tart strawberries and silky whipped cream hits all the right notes.

What makes this recipe different from the rest? It’s all about the technique—gently folding the whipped cream to keep it light and airy, and using buttermilk in the shortcake for a tender crumb that practically melts in your mouth. This isn’t just another strawberry shortcake recipe; it’s the kind that makes you close your eyes after the first bite and savor every mouthful. It’s comfort food reimagined: lighter, faster, but with the same soul-soothing satisfaction that makes you smile from ear to ear.

What Ingredients You Will Need

This fluffy strawberry shortcake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples or fresh picks that you can find easily during strawberry season.

• For the Shortcakes:
  • 2 cups (240 g) all-purpose flour (I recommend King Arthur for best texture)
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed (adds richness and flakiness)
  • 3/4 cup (180 ml) buttermilk, cold (buttermilk helps create a tender crumb)
  • 1 large egg, lightly beaten, room temperature
  • 1 teaspoon pure vanilla extract
• For the Strawberry Filling:
  • 4 cups (600 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar (adjust based on strawberry sweetness)
  • 1 teaspoon lemon juice (brightens the flavor)
• For the Creamy Vanilla Whipped Cream:
  • 1 cup (240 ml) heavy whipping cream, cold (use high-fat cream for best results)
  • 2 tablespoons (15 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Substitution tips: Use almond flour for a gluten-free option in the shortcake, but be mindful this will change the texture. If you need a dairy-free whipped cream, swap heavy cream for coconut cream and use dairy-free vanilla extract. For the strawberry filling, frozen berries work fine if fresh ones aren’t in season—just thaw and drain excess liquid.

Equipment Needed

• Mixing bowls – essential for combining ingredients
• Pastry cutter or two forks – handy for cutting cold butter into flour; if you don’t have one, your fingertips work too but don’t overheat the butter!
• Measuring cups and spoons – for accuracy, especially with baking powder and sugar
• Baking sheet lined with parchment paper – prevents sticking and makes cleanup easier
• Whisk or electric mixer – electric mixer is best for whipping cream to stiff peaks quickly
• Cooling rack – helps shortcakes cool evenly, preventing sogginess

If you’re on a budget, a simple hand whisk and a sharp knife to cut the butter into the flour will do just fine. I’ve used everything from fancy stand mixers to basic handheld whisks, and honestly, the recipe turns out great either way. Just keep that butter cold and don’t rush the mixing for flakier shortcakes.

Preparation Method

1. Prep the Strawberries (15 minutes): In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Gently toss to coat and set aside at room temperature to macerate while you prepare the shortcakes. The strawberries will release their natural juices and develop a sweet, tangy syrup.
2. Make the Shortcake Dough (15 minutes): Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
3. Add Wet Ingredients (5 minutes): In a separate small bowl, whisk together the cold buttermilk, beaten egg, and vanilla extract. Pour this liquid mixture into the flour and butter mixture. Using a wooden spoon or spatula, gently stir until just combined. The dough will be sticky but don’t overmix—it’s key for keeping the shortcakes fluffy.
4. Shape the Shortcakes (10 minutes): Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a 3/4-inch (2 cm) thick rectangle. Using a biscuit cutter or a glass (about 3 inches/7.5 cm diameter), cut out rounds. Place the rounds onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Gather any scraps, gently reshape, and cut out more rounds until all dough is used.
5. Bake (12-15 minutes): Bake in the preheated oven for 12 to 15 minutes or until the shortcakes are golden brown on top and cooked through. They should spring back slightly when pressed. Remove from oven and transfer to a cooling rack to cool completely (about 20 minutes).
6. Prepare the Vanilla Whipped Cream (10 minutes): While the shortcakes cool, chill a mixing bowl and whisk attachment (or beaters) in the freezer for 10 minutes. Pour the cold heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-4 minutes. Be careful not to overwhip or it will become grainy and butter-like.
7. Assemble the Strawberry Shortcake: Once the shortcakes have cooled, slice them in half horizontally. Spoon a generous amount of the macerated strawberry mixture onto the bottom half, followed by a dollop of creamy vanilla whipped cream. Top with the shortcake lid and add more strawberries and whipped cream if desired.

Cooking Tips & Techniques

One little secret I learned is to keep the butter as cold as possible before mixing it into the flour. This helps create those delightfully flaky layers in the shortcake. Honestly, I once forgot to chill the butter and ended up with a denser biscuit—it was still tasty but not quite fluffy.

Another tip: don’t overmix the dough. Overworking activates the gluten in the flour and leads to a tougher texture. Just combine until the dough holds together.

When whipping the cream, chill your bowl and beaters first. It makes the whipping process much faster and results in a more stable cream that holds its shape beautifully. If you accidentally go too far and the cream starts to look grainy, stop immediately and fold gently to smooth it out.

Timing is key—make the strawberry filling in advance so it has time to develop a lovely syrup. You can even macerate strawberries overnight in the fridge for an extra punch of flavor.

For consistency, I recommend using a kitchen scale when measuring flour. Scooping with cups can vary widely, and too much flour will dry out your shortcakes.

Variations & Adaptations

This strawberry shortcake recipe is wonderfully flexible and can be tailored to your taste or dietary needs.

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it to help with structure.
• Dairy-Free Option: Use coconut cream whipped with a touch of maple syrup and dairy-free vanilla extract. Substitute butter with vegan margarine or coconut oil in the shortcake dough.
• Seasonal Fruit Variations: Try fresh peaches or blueberries in place of strawberries for a twist. In fall, spiced apple compote works beautifully too.
• Flavor Boost: Add a teaspoon of lemon zest to the shortcake dough or a splash of almond extract to the whipped cream for extra dimension.

Personally, I once added a handful of toasted chopped pecans to the dough for some crunch—it was a hit at a family brunch!

Serving & Storage Suggestions

This fluffy strawberry shortcake is best served fresh, at room temperature, or slightly chilled. The contrast of the warm shortcake and cool whipped cream is heavenly, but if you prefer, refrigerate the assembled shortcakes for up to 2 hours before serving.

Pair it with a glass of sparkling rosé or a cup of freshly brewed coffee to complement the sweet, fruity flavors.

To store leftovers, keep the components separate if possible—store shortcakes in an airtight container at room temperature for up to 2 days, strawberries in the fridge, and whipped cream covered tightly in the fridge for up to 24 hours.

Reheat shortcakes gently in a 300°F (150°C) oven for 5-7 minutes to warm them without drying out. Assemble right before serving to keep everything fresh and fluffy. The flavors actually deepen after resting, making this dessert even more delightful the next day.

Nutritional Information & Benefits

This strawberry shortcake recipe offers a balanced sweet treat with real fruit and homemade whipped cream. Each serving (about one shortcake with toppings) contains approximately:

Calories	320 kcal
Fat	18 g
Carbohydrates	34 g
Protein	4 g
Sugar	18 g

The fresh strawberries provide vitamin C and antioxidants, while the buttermilk adds calcium and a subtle tang. Although this dessert is indulgent, it’s made with straightforward ingredients and allows you to control sugar levels. For those mindful of allergens, note it contains gluten, dairy, and eggs, but substitutions can be made.

Personally, I appreciate that it’s a real-food recipe—no artificial flavors or preservatives—making it a wholesome treat I feel good sharing with family and friends.

Conclusion

To wrap it up, this fluffy strawberry shortcake with creamy vanilla whipped cream is a must-try for anyone who loves classic desserts with a homemade touch. It’s simple, quick, and downright delicious. The way the tender shortcakes cradle the juicy strawberries and light whipped cream will have you coming back for seconds.

Feel free to tweak the recipe to suit your taste buds or dietary needs—this one’s very forgiving. I love how it brings a little sunshine to any table and sparks joy with every bite.

If you make this recipe, please share your thoughts or any fun twists you try in the comments below. And hey, don’t forget to share it with friends who need a sweet pick-me-up. Happy baking!

FAQs

What’s the best way to keep the shortcakes fluffy?

Keep the butter cold, don’t overmix the dough, and bake them immediately after shaping. Also, avoid pressing down too hard when cutting out rounds.

Can I make the whipped cream ahead of time?

Yes! You can whip the cream a few hours ahead and keep it covered in the fridge. Give it a quick whisk before serving if it softens.

How do I prevent the strawberries from making the shortcake soggy?

Serve the strawberries and whipped cream just before eating. Also, drain excess juice from macerated strawberries if you plan to assemble ahead.

Can I freeze the shortcakes?

Absolutely. Freeze baked, cooled shortcakes in a sealed container for up to 2 months. Thaw at room temperature and warm slightly before serving.

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess liquid making the shortcakes soggy. You might want to reduce the added sugar since frozen berries can be sweeter.

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