Strawberry Shortcake Whipped Cream (Printable Version)
Soft shortcake layers, delicate whipped cream, and juicy strawberries create a light, crowd-pleasing treat.
# What You'll Need:
→ Shortcake
01 -
220 g all-purpose flour
02 -
50 g granulated sugar
03 -
1 tbsp baking powder
04 -
0.5 tsp salt
05 -
115 g cold unsalted butter, cubed
06 -
1 large egg
07 -
120 ml whole milk
08 -
1 tsp vanilla extract
→ Strawberries
09 -
450 g fresh strawberries, hulled and sliced
10 -
3 tbsp granulated sugar, or to taste
→ Whipped Cream
11 -
240 ml heavy whipping cream
12 -
2 tbsp powdered sugar
13 -
0.5 tsp vanilla extract
# Steps To Follow:
01 -
Combine sliced strawberries with granulated sugar in a bowl. Toss well and let stand at room temperature for 20–30 minutes until juices are released.
02 -
Preheat the oven to 200°C. Line or grease a baking sheet. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold cubed butter and cut in using a pastry cutter or fingertips until the mixture forms coarse crumbs.
03 -
In a separate bowl, whisk together egg, whole milk, and vanilla extract. Pour into the dry mixture and stir gently until just combined.
04 -
Transfer dough into a greased 20-cm round cake pan or form a thick disk on the prepared baking sheet. Bake for 15–18 minutes until golden brown. Remove and allow to cool completely.
05 -
In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
06 -
Slice the cooled shortcake horizontally to create two layers. Place the bottom layer on a serving platter. Spoon whipped cream and half the macerated strawberries over the surface. Top with the remaining cake layer. Repeat with more whipped cream and the rest of the strawberries. Garnish with whole berries and a swirl of whipped cream.
# Notes and Tips:
01 -
Serve immediately after assembly to maintain the contrast of tender shortcake, airy cream, and juicy strawberries.