Easy Strawberry Shortcake with Whipped Cream

Easy Strawerry Shortcake with Whipped Cream

Ever since I moved to New York five years ago, Peter Luger Steakhouse has held the top spot on my restaurant bucket list. I’ve spent months trying to finagle my way into the notoriously difficult reservation schedule, but this past Monday at 7:45 p.m., I made my way from Manhattan to the borough of Brooklyn to take on the holy grail of steakhouses.

Walking in the front door of Luger’s, I had all I could do not to break into an energetic, off-tune rendition of Phil Collins’ In the Air Tonight. “I’ve been waiting for this moment for all my life … Oh, Lord.” (Someone cue the drums.)

But Luger’s—for all its fame and notoriety—is a love it or hate it spot. “Ugh, so overrated,” my friend chimed in last week. “Oh, good. Because now I really can’t wait to go.” Needless to say, the hype machine was on overdrive. You’ll have to tune in to Friday’s newsletter for the full report, but you can catch a sneak peek of the meal below (yes, that’s the famous Extra Thick-Cut Sizzling Bacon appetizer) and over on Instagram.

Peter Luger Steakhouse Sizzling Bacon Appetizer

What this all has to do with Easy Strawberry Shortcake with Whipped Cream, I am not entirely certain. But Luger’s serves their desserts with a side of “schlag,” which is essentially a thick, yet fluffy homemade whipped cream that pairs well with pie, cake, strudel, and I’m venturing to say cardboard and/or wallpaper. I’m adding a dollop to the easiest strawberry shortcake you will ever make. Just imagine a one-bowl biscuit recipe that yields buttery, flaky shortcakes perfect for halving and stuffing with strawberries, and of course, extra schlag.

Easy Strawerry Shortcake with Whipped Cream

Easy Strawerry Shortcake with Whipped Cream

Easy Strawerry Shortcake with Whipped Cream

Easy Strawerry Shortcake with Whipped Cream

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Easy Strawberry Shortcake with Whipped Cream

Yield: 8 servings

Prep Time: 20 min

Cook Time: 20 min


For the shortcakes:
4 cups sliced strawberries
2 Tablespoons sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream, plus additional for brushing on shortcakes
2 teaspoons decorative sanding sugar (optional)

For the whipped cream:
1 cup chilled heavy cream
1/4 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Equipment: 3-inch circular cookie cutter (optional)


Make the shortcakes:

Preheat the oven to 425ºF with a rack in the middle. Lightly butter a baking sheet.

In a small bowl, stir together the sliced strawberries with the sugar. Set aside.

In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)

Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)

Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.

Make the whipped cream:

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

Assemble the shortcakes:

Slice the shortcakes in half and then sandwich the strawberries and whipped cream inside them.

Shortcake recipe adapted from Gourmet.


  1. 3


    Those shortcakes are beautiful! And I’ve heard that steakhouse is like trying to get into heaven…only a select few are chosen :) Congrats on making it in!

    • Kelly Senyei replied: — May 8th, 2013 @ 9:12 pm

      Haha, yes! It was a huge accomplishment :)

  2. 7


    I posted shortcakes today too! Love that we are on the same page:) Yours look fab!

    • Kelly Senyei replied: — May 8th, 2013 @ 10:51 am

      Haha! What are the chances, Maria? We are two for two! Yours look fabulous!

  3. 8


    Peter Luger’s is also on my restaurant bucket list. These shortcakes look amazing. I just bought a biscuit cutter and may need to make these to break them in!

    • Kelly Senyei replied: — May 8th, 2013 @ 9:12 pm

      Peter Luger’s did not disappoint!

  4. 20


    MMM I have never made strawberry shortcake- looks like I should! And yay for getting into the steakhouse I will have to try next time I am in NYC or have my best friend set it up for when I am there next! I love going to nyc and always make it a foodie trip- you are so lucky to be around so many amazing places to eat!!!!

    • Kelly Senyei replied: — May 9th, 2013 @ 8:38 am

      Yes, absolutely make plans to eat at Luger’s! But remember to call a month in advance (at least).

  5. 22


    Luger’s was always my dad’s favorite steak place so it will always hold a special place in my heart, although I’ll probably never go back again given that i no longer eat meat! I seem to have missed out on the schlag the past few times I went…but thankfully I can make this at home! Gorgeous!

  6. 23


    I can’t wait for strawberries to be in season in Mi. Your recipe looks very similar to how I grew up eating strawberry shortcake. We would sometimes have it for dinner when i was a kid. You ate what was coming out of the garden and if it was strawberries, well then that’s what we had! Fun times ; )

  7. 26

    liz says

    I want to make strawberry shortcakes for my daughter’s birthday party. Can I quadruple this recipe, or do you think I’d be better off making multiple smaller batches?

    • Kelly Senyei replied: — May 9th, 2013 @ 8:47 pm

      Hi Liz! I would plan on making 4 single batches, as the amount of dough will too much to handle otherwise. Bit you can use the same bowl, so cleanup should be a minimum!

  8. 27


    I love strawberries and love strawberry shortcakes! I was just craving some of this the other day. Funny thing is I first fell in love with Strawberry Shortcake (the doll…back when I was a little girl in the 80’s, with the original before they mutated her into an unrecognizable character) before I was ever introduced to the actual dish. And I loved it as much as I used to love the doll.

  9. 28


    Fabulous idea, Kelly! Cream Biscuits really do make Strawberry Shortcake faster and so much easier to prepare…no cutting in of the butter or shortening, since cream has just enough fat to make scrumptious homemade biscuits! Love this for summer! Pinning to group boards! xo

  10. 31


    Beautiful idea now that it’s strawberry season, Kelly. Homemade biscuits are the best. I used to work in a small cafe where whipped cream was chilled heavy cream whipped. Nothing else added. Your way or mine, pile it on thick. Yummy!

  11. 35


    I’m flying to New York tomorrow and was just trying to think of the places I’d promise myself I’d eat at next time I was in town, and I totally forgot about that place! BTW, If you’re around tomorrow night for drinks, let me know!

  12. 37


    I just sort of fall apart when I look at your blog – it’s beautiful and I love the photos most of all!

    Thanks for your comment and I’m obsessed with your book! :)

  13. 45

    S.poon says

    It all smells amazing! Was wondering if you could prepare the shortcakes the day before or would it be better to make the components then assemble the day after? Thanks!

    • Kelly Senyei replied: — March 13th, 2015 @ 3:30 pm

      Absolutely! Just keep them at room temp in an airtight container. Enjoy!

  14. 46

    Mike Turney says

    I made this for an adult birthday party. It was easy and quick. Everyone loved it, especially the ‘birthday girl’ who had requested strawberry shortcake instead of a typical birthday cake.

    I assembled one strawberry shortcake for the guest of honor and put a tall birthday candle in it. We sang Happy Birthday to her, then the guests were invited into the kitchen to assemble their own. I told them to go ahead and grab a plate or a bowl, and a fork, and showed them how to build their own. They enjoyed the activity and devoured their individual cakes with relish, even fighting over the left overs!

    I made two adjustments to the recipe/instructions:
    1. I omitted the sour cream from the whipped cream. I might try it someday but I had never had whipped cream with sour cream in it before that I know of, and didn’t want to take a chance.
    2. After kneading the dough, instead of rolling it and using a cookie cutter, I spread the dough out on a board with my fingers into a rectangular shape, then sliced the dough into 8 rectangles. I did this because it was faster and easier. Plus I liked the look of a more rustic shaped cake. Some of the rectangles were more symmetrical than others, and they were not all exactly the same size. No one seamed to mind. In fact, some of the party-goers chose the smaller, less symmetrical cakes for their own personal strawberry shortcake.

    In short, this recipe, with my minor modifications, was a success all around. This recipe is definitely a keeper!


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