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Judy John

Cream Strawberry Shortcake Dessert Recipe

This cream strawberry shortcake combines fluffy layers, fresh strawberries, and rich cream for a balanced, easy dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Base
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/3 cup milk
Strawberry Layer
  • 2 cups fresh strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Cream Layer
  • 1 cup whipped cream

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Knife
  • Cooling Rack

Method
 

  1. Preheat oven and prepare baking sheet for even baking.
  2. Mix flour, sugar, baking powder, and salt until combined.
  3. Cut butter into mixture until crumbly texture forms.
  4. Add milk and mix gently to form soft dough.
  5. Shape dough and place on tray with space between pieces.
  6. Bake until lightly golden and slightly firm.
  7. Combine strawberries, sugar, and lemon juice. Let juices develop.
  8. Slice shortcakes and layer with strawberries and cream.
  9. Serve immediately for best texture and flavor.

Notes

For softer texture, avoid overmixing dough. Bake longer for crispier edges if preferred. Do not freeze assembled dessert; freeze components separately. Customize with flavored cream or added fruit. Store components separately in refrigerator up to two days and assemble before serving.