Oh, you are in for such a treat with this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe! I absolutely love how refreshing and bright the lemon zest makes the shortcakes, pairing perfectly with juicy, sweet strawberries and that luscious homemade whipped cream. It’s one of those desserts that feels fancy but is actually so easy to make, which is exactly why I reach for it whenever I want to impress without the fuss.
When I first tried this recipe, I was surprised by how tender and flaky the shortcakes turned out—thanks to the trick of using frozen butter grated into the flour mixture! You’ll find that this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe works wonderfully for summer gatherings, tea parties, or any time you’re craving a light bakery-worthy dessert at home.
Why You’ll Love This Recipe
- Simple and Quick: Ready in under 30 minutes, making it perfect for last-minute dessert cravings.
- Fresh and Flavorful: The lemon zest adds a lovely zing that complements the sweet strawberries beautifully.
- Made-from-Scratch Whipped Cream: Homemade whipped cream tastes so much richer and fresher than store-bought.
- Family Favorite: My family goes crazy for this recipe every time I make it—it’s that good!
Ingredients You’ll Need
I like to use simple pantry staples for the shortcakes and fresh ingredients for the toppings. Each component sings because of the balance of flavors—citrus, sweetness, and creaminess. Here’s a little grocery scoop on choosing the best items for your Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe!
- Flour: I prefer all-purpose flour for the perfect tender crumb.
- White sugar: Adds a hint of sweetness without overpowering the lemon.
- Baking powder: This gives the shortcakes their lovely rise and fluffiness.
- Salt: Just a pinch to balance the flavors.
- Lemon zest: Freshly grated zest really makes a difference—don’t use pre-packaged!
- Butter (frozen): Using frozen butter and grating it into the flour is what keeps these shortcakes flaky and airy.
- Half & half: Adds richness without making the dough too heavy.
- Egg and egg white: Egg binds the dough, and brushing with egg white gives that beautiful sheen.
- Sparkling sugar: This is optional but gives the tops a lovely sparkle and a bit of crunch.
- Strawberries: Fresh, ripe, and sliced; they’re the star fruit of this dish.
- Heavy whipping cream: For making the whipped cream that tops everything off.
- Vanilla extract: Just a splash to add depth to the whipped cream flavor.
Variations
One of the things I love most about this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe is how easy it is to customize. Feel free to adapt it to your taste or dietary needs—once you get the base right, the possibilities are endless!
- Berry medley: Sometimes I swap the strawberries for a mix of blueberries and raspberries for a colorful twist that’s equally delicious.
- Gluten-free: You can substitute the flour for a gluten-free blend, but just be mindful that the texture may be slightly different.
- Dairy-free whipped cream: Use coconut cream whipped with a little maple syrup and vanilla for a vegan option.
- Less sugar: If you prefer a less sweet dessert, reduce the sugar in the shortcakes and whipped cream and let the natural fruit sweetness shine.
How to Make Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe
Step 1: Prep Your Ingredients and Your Oven
Start by preheating your oven to 425°F and line a baking sheet with parchment paper—that makes cleanup a breeze and keeps your shortcakes from sticking. The key here is to have your butter frozen and ready to grate; this little trick helps create the flaky layers we all love in shortcakes.
Step 2: Combine Dry Ingredients and Grate Butter
In a large bowl, mix flour, sugar, baking powder, salt, and fresh lemon zest. Then, using a fine grater, grate the frozen butter directly over the flour mixture. Grab a fork and quickly toss everything together until it looks crumbly—don’t worry if some loose flour remains; that’s perfectly fine!
Step 3: Mix Wet Ingredients and Form Sticky Dough
Beat your egg in a separate bowl, then add the half & half and stir to combine. Pour this wet mix into your flour-butter mixture and gently mix until you get a sticky dough. It’s going to feel a bit tacky—that’s exactly how it should be, so resist adding extra flour.
Step 4: Shape and Bake Your Shortcakes
Divide your dough into six equal balls and place them on your prepared baking sheet. Flatten each ball just slightly, brush the tops and sides with the reserved egg white, and sprinkle with sparkling sugar for that elegant, crunchy finish. Pop them in the oven for 12–14 minutes until they’re golden brown and smell incredible.
Step 5: Make the Homemade Whipped Cream
While the shortcakes cool, pour your heavy whipping cream, sugar, and vanilla into a chilled metal bowl. With an electric mixer on high speed, whip for 2-3 minutes until you see those irresistible stiff peaks forming—be careful not to overwhip and turn it buttery!
Step 6: Assemble and Serve
Slice each shortcake in half horizontally, then pile one half with sliced strawberries and a generous dollop of your homemade whipped cream. Top it with the other half, add a little more whipped cream and a strawberry for garnish, and voilà—you’ve made a beauty that tastes as good as it looks.
Pro Tips for Making Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe
- Use Frozen Butter: I discovered that grating frozen butter gives the shortcakes that perfect flaky texture every time—don’t skip this step!
- Prep Your Bowl: Chilling your bowl and beaters before whipping cream makes the job faster and results in fluffier whipped cream.
- Watch Your Bake Time: Keep an eye on your shortcakes as ovens vary—the golden brown color is your best toast to know they’re done.
- Don’t Overmix Dough: Mix just until combined to keep your shortcakes tender and not dense or tough.
How to Serve Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe
Garnishes
I love keeping the garnishes simple to let the flavors shine. A fresh strawberry on top of the whipped cream adds a pop of color and invites everyone to dig in. Sometimes, I add a tiny sprig of fresh mint for a lovely aroma and to elevate the presentation with minimal effort.
Side Dishes
This shortcake pairs beautifully with a light green tea or a sparkling lemonade to complement the citrus notes. For a brunch featuring this dessert, I like serving it alongside simple scrambled eggs or a light fruit salad to keep the meal balanced.
Creative Ways to Present
For special occasions, I’ve layered the strawberries and whipped cream in pretty glass jars for individual servings that look so festive. Another favorite is cutting the shortcakes into smaller bite-sized cubes and serving them as finger food with toothpicks at summer parties—it’s a total crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually store leftover shortcakes separately in an airtight container at room temperature for a day or two—the texture stays nice and tender. I keep the strawberries and whipped cream refrigerated separately in sealed containers to maintain freshness.
Freezing
If I want to freeze the shortcakes, I wrap them tightly in plastic wrap and place them in a freezer-safe bag. When thawed at room temperature, they still hold their texture well, but I recommend assembling with fresh whipped cream and berries after thawing.
Reheating
To reheat, I pop the shortcakes in a 300°F oven for about 5 minutes to warm gently without drying them out. Adding fresh strawberries and whipped cream after reheating makes it taste almost like freshly made.
FAQs
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Can I use frozen strawberries for the shortcake?
You can use frozen strawberries, but I recommend thawing them and draining excess juice before assembling to avoid soggy shortcakes. Fresh strawberries give the best texture and flavor, especially for this dessert.
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Why do you use frozen butter grated instead of softened butter?
Frozen butter grated into the flour creates small pockets of fat that melt during baking, resulting in flaky and light shortcakes. Using softened butter mixes too evenly into the dough, leading to dense and flat results.
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How do I know when my whipped cream is perfectly whipped?
Look for stiff peaks that hold their shape when you lift the beaters without collapsing. Stop whipping as soon as you’re here to avoid turning it into butter.
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Can this recipe be made dairy-free or vegan?
Absolutely! Swap half & half for a plant-based milk like oat or almond, use vegan butter, and make whipped cream from chilled coconut cream with a bit of sweetener and vanilla.
Final Thoughts
This Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe holds a special place in my heart because it’s a perfect balance of easy, beautiful, and utterly delicious. Whether you’re making it for a casual family dessert or a fancy weekend treat, you’ll enjoy how approachable yet impressive it is. Trust me—once you taste homemade whipped cream piled on fresh strawberries and tender lemon-kissed shortcakes, you’ll want to keep this recipe close for all your sunny day celebrations.
Print
Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 shortcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemon Shortcake with Homemade Whipped Cream is a delightful and refreshing dessert featuring tender lemon-zested shortcakes topped with juicy strawberries and fluffy, sweet homemade whipped cream. The shortcakes are perfectly crumbly and golden, thanks to the use of frozen butter, while the whipped cream adds a luscious finish. Perfect for spring or summer gatherings, this recipe delivers a classic twist with fresh lemon and sparkling sugar accents.
Ingredients
For Shortcakes:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup frozen butter
- 1/2 cup half & half
- 1 egg
- 1 egg white (for brushing on top)
- Large sparkling sugar, for sprinkling
- Strawberries, sliced, for serving
For Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix dry ingredients and incorporate butter: In a bowl, combine the flour, white sugar, baking powder, salt, and lemon zest. Using a grater, grate frozen butter over the flour mixture. Use a fork to mix the butter and flour until the texture looks crumbly, though some loose flour is okay.
- Combine wet ingredients: In a separate bowl, beat the egg thoroughly. Add the half & half to the egg and mix to blend well.
- Form the dough: Pour the egg and half & half mixture into the flour and butter mixture. Stir until a sticky dough forms.
- Shape and prepare shortcakes: Divide the dough into 6 equal balls and place them on the prepared baking sheet. Flatten each slightly. Brush the tops and sides with the egg white to create a shiny finish and help prevent burning. Sprinkle the tops with large sparkling sugar for a beautiful crust.
- Bake the shortcakes: Bake in the preheated oven for 12-14 minutes until the shortcakes are golden brown. Remove and allow to cool completely before assembling.
- Make the whipped cream: Place the heavy cream, white sugar, and vanilla extract in a chilled metal bowl. Beat on high speed for 2-3 minutes until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the shortcakes: Slice each shortcake in half horizontally. Layer the bottom half with sliced strawberries and a generous dollop of whipped cream, then place the top half of the shortcake on top. Add more whipped cream and a fresh strawberry on top for garnish.
Notes
- Always use frozen butter for the shortcakes because it grates well and produces a light, crumbly texture. Avoid using room temperature butter, which can make shortcakes dense and flat.
- Brushing egg whites on the shortcakes before baking gives a pretty sheen to the surface and helps prevent burning during baking.
- Use a chilled bowl for whipping cream to help it whip faster and hold its shape better.
- For best texture, let the shortcakes cool completely before assembling to prevent melting the whipped cream.
Nutrition
- Serving Size: 1 shortcake with toppings
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
