Preheat your oven for the fastest and freshest recipe for Easy Strawberry Shortcake topped with pillowy homemade whipped cream and plenty of sliced berries.

Easy Strawberry Shortcake on blue plate with wooden bowl filled with strawberries and more shortcakes on a blue plate in background.

When I lived in New York City, Peter Luger Steakhouse held the top spot on my restaurant bucket list. And it took living in the city for four solid years until I finally scored a reservation and made my way from Manhattan to Brooklyn to take on the holy grail of steakhouses.

Shortcake biscuit dough on floured cutting board with circular shapes cut out.

The thick-cut bacon. The sizzling steaks. The stellar strudel. Sure, it all lived up to the massive hype. But allow me to provide an insider’s take on the real star of the Peter Luger Show: the schlag!

Round shortcake biscuits on nonstick baking sheet being brushed with heavy cream.

You read that correctly. S-C-H-L-A-G. Rhymes with fog. Tastes like sugary clouds of heavy cream whipped to pillowy perfection.

Luger’s serves every dessert with a side of schlag, which pairs well with pie, cake, strudel, and I’m venturing to say cardboard and/or wallpaper.

Easy Strawerry Shortcake with Whipped Cream

And that is what inspired this recipe for Easy Strawberry Shortcake with Whipped Cream.

Imagine a one-bowl biscuit recipe that yields buttery, flaky shortcakes perfect for halving and stuffing with freshly sliced strawberries, and of course, mountains of DIY whipped cream (a.k.a. schlag).

Easy Strawberry Shortcakes with homemade whipped cream on blue plate with small wooden bowl filled with fresh strawberries in background.

Ready to see these ‘cakes and cream in action? Tune in to the video below!

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Dessert

Easy Strawberry Shortcake with Whipped Cream

Preheat your oven for the fastest and freshest recipe for Easy Strawberry Shortcake topped with pillowy homemade whipped cream and plenty of sliced berries.
5 from 2 votes
Easy Strawberry Shortcake on blue plate with wooden bowl filled with strawberries and more shortcakes on a blue plate in background.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 servings

Ingredients 

For the shortcakes:

  • 4 cups sliced strawberries
  • 2 Tablespoons sugar
  • 2 cups all-purpose flour
  • 1 Tablespoon 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)

Instructions 

Make the shortcakes:

  • Preheat the oven to 425°F 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.
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Shortcake recipe adapted from Gourmet.


Categories

Nutrition

Calories: 422kcal, Carbohydrates: 39g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 98mg, Sodium: 180mg, Potassium: 357mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1075IU, Vitamin C: 42.7mg, Calcium: 134mg, Iron: 1.9mg

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Comments

  1. These brown way too quickly on the bottom. My oven temperature is fine because I’ve checked. Is there a reason for this? I don’t care for overly brown and crispy biscuits.
    Thank you.

    1. Hi Marie – There are several factors that may have attributed to this, such as how the heat circulated in your oven, if you baked the shortcakes in the top half of the oven (so the bottom of the pan was away from the lower heating element), and what type of baking sheet you used. 

  2. Do these freeze? My daughter wants strawberry shortcake at her wedding reception and she lives in D.C. (I live in Missouri.)

    1. Hi there Anne! I’ve never tried freezing them so I’m not certain how they’d be once thawed. Let me know if you try a test batch! And congrats to your daughter on her upcoming wedding! :)

  3. I’m about to make these for Valentine’s Day. I thought I’d use a large heart-shaped cookie cutter for the shortcakes.

  4. 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!

  5. 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!

  6. I’ve been wanting to make strawberry shortcake lately. Love the sweet crunch of that sparkly sugar on top!

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