Strawberry Shortcake With Vanilla Cream

Name: Strawberry Shortcake With Vanilla Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 vanilla bean, split and seeds scraped

Highlighted under: Baked Bliss

When I first set out to perfect my strawberry shortcake, I didn’t just want a dessert; I wanted a memory in every bite. This recipe combines the sweetness of fresh strawberries with the delicate richness of homemade vanilla cream. Each component, from the fluffy cake to the luscious cream, is made with love and care. I’m thrilled to share how to create this delightful treat that has since become a staple at our family gatherings, bringing everyone together for a sweet moment of joy.

Created by

Hallie Foster

Last updated on 2026-02-23T23:46:36.753Z

The first time I made this strawberry shortcake, I was amazed by how easy it was to create such a deliciously impressive dessert. I learned that allowing the strawberries to macerate brings out their natural sweetness, enhancing the entire flavor profile. The fluffy cake is a perfect canvas, soaking up the berry juices.

Over the years, I've experimented with different cream recipes, but this vanilla cream has always been the star. The secret is using real vanilla beans, which elevates the taste and adds a wonderful aroma. Each layer of this shortcake tells a story, and I can't wait for you to experience it.

Why You'll Love This Recipe
Fresh, juicy strawberries complement the luscious cream perfectly
Light and airy cake that's a delightful contrast to the rich toppings
Perfect for any occasion, from casual dinners to celebrations

Choosing the Best Strawberries

When making strawberry shortcake, the quality of your strawberries can make or break the dish. Look for strawberries that are bright red, firm, and fragrant. Avoid any that have blemishes or are overly soft. If you can't find fresh strawberries, feel free to substitute with high-quality frozen strawberries; just make sure to thaw and drain them thoroughly before using, as excess moisture can make your shortcake soggy.

Before slicing your strawberries, it’s essential to hull them properly. This means removing the green leafy crown and the white core. A simple paring knife will do the job; cut around the core to scoop it out. This method will ensure that you're left with sweet and tender fruit, enhancing the overall flavor of your shortcake.

Perfecting the Shortcake Texture

Achieving the right texture in your shortcake is crucial for a delightful eating experience. The key is to work with cold butter and avoid overmixing your dough. When cutting the butter into the dry ingredients, aim for a coarse, crumbly texture with pea-sized pieces of butter. This technique leads to a light and flaky cake that contrasts beautifully with the creamy toppings.

While shaping your shortcake, instead of rolling and cutting, you can also gently pat the dough into shape. This method minimizes gluten development, which helps maintain a tender texture. If you prefer using a rolling pin, roll the dough out to about 3/4-inch thickness to ensure a soft, cake-like shortcake.

Variations and Serving Suggestions

While classic strawberry shortcake is a treat on its own, you can easily switch up the flavors to suit your taste. Consider adding a splash of balsamic vinegar to your strawberries for a sophisticated twist or incorporating crushed mint leaves for a refreshing note. You can also experiment with different berries, such as raspberries or blueberries, to create a mixed berry shortcake.

For serving, consider presenting your strawberry shortcake on individual plates with a drizzle of warm chocolate sauce or a sprinkle of nuts for added texture. This dessert can also be easily made in advance—simply store the components separately and assemble just before serving to retain the freshness of the cake and toppings.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream
1 teaspoon vanilla extract

For the Strawberry Topping

4 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the Vanilla Cream

1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries and allow them to sit for about 20 minutes until they release their juices.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and mix until crumbly. Gradually stir in the heavy cream and vanilla extract until just combined. Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into rounds using a biscuit cutter.

Bake the Shortcakes

Arrange the rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool slightly.

Prepare the Vanilla Cream

In a mixing bowl, combine heavy cream, confectioners' sugar, vanilla extract, and the seeds from the vanilla bean. Beat on high speed until soft peaks form.

Assemble the Shortcake

Slice the shortcakes in half. Generously layer the bottom half with the macerated strawberries and a dollop of vanilla cream. Place the top half over it and finish with more strawberries and cream on top.

Pro Tips

To make your shortcake even more special, consider adding a splash of almond extract to the vanilla cream for a delightful twist.

Storage Tips

To maintain the freshness of your shortcakes, it’s best to store the components separately. The shortcake rounds can be kept in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to 3 months; just be sure to wrap them tightly in plastic wrap and place them in a freezer bag.

Macerated strawberries can be stored in the fridge for up to 3 days, but they are best enjoyed fresh to preserve their natural texture and flavor. As for the vanilla cream, it can be stored in the refrigerator for up to 2 days. Just give it a quick whip before serving if it separates slightly.

Troubleshooting Common Issues

If your shortcakes turn out dense instead of light and fluffy, make sure that the butter was cold enough and that you didn't overmix the dough. Overmixing can develop gluten, which leads to a tougher texture. If you notice the shortcakes spreading too much while baking, check your oven temperature; an oven thermometer can help ensure it’s accurate.

Another common issue is soggy shortcakes. To avoid this, eat your assembled shortcake right after layering the toppings. If you need to prepare them in advance for a gathering, consider layering only the strawberries and cream on individual servings to prevent the cake from absorbing too much moisture.

Scaling the Recipe

This strawberry shortcake recipe can easily be scaled up or down, depending on your needs. If serving a larger crowd, simply double the shortcake and cream components. You might need to bake them in batches to avoid overcrowding your oven, which can lead to uneven baking.

When reducing the recipe for a smaller gathering, make sure to adjust the ingredients proportionally, but keep in mind that baking times might vary slightly, especially for the cakes. Always start checking for doneness a few minutes early to ensure that your shortcakes remain tender and do not dry out.

Questions About Recipes

→ Can I make the shortcake ahead of time?

Absolutely! The shortcake can be made a day in advance and stored in an airtight container. Just assemble them before serving.

→ What if I don’t have fresh strawberries?

You can substitute them with other berries like raspberries or blueberries for a different flavor.

→ How do I store leftovers?

Store any leftover shortcake in the refrigerator for up to two days. However, the cake may become soggy if assembled too early.

→ Can I freeze the shortcakes?

Yes, you can freeze the unassembled shortcakes for up to two months. Thaw them in the fridge before serving.