Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe

I absolutely love this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe because it brings together that perfect combination of tart, sweet, and fluffy in every bite. The fresh strawberries paired with zesty lemon-infused shortcakes and pillowy homemade whipped cream is just heavenly—it’s like summer in dessert form. Whether you’re hosting a backyard brunch or just craving a light, refreshing treat, this recipe never disappoints.

When I first tried this recipe, I was amazed by how easy it was to pull together, especially with the little details like grating frozen butter and brushing egg white to get that perfect golden crust. You’ll find that the homemade whipped cream adds a lush, creamy layer that beats anything store-bought hands down. Trust me, it’s worth every minute, and your family or guests will go crazy for it!

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Ingredients You’ll Need

All the ingredients for this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe come together beautifully—the tartness from the lemon zest pairs perfectly with the sweet strawberries, and that crumbly shortcake is just buttery enough without being heavy.

• Flour: I use all-purpose flour—it gives the shortcake just the right structure and tenderness without being too dense.
• White sugar: Adds just enough sweetness to balance the tart strawberries and lemon zest.
• Baking powder: Essential for that light and fluffy rise in the shortcakes.
• Salt: A pinch rounds out the flavor and enhances the sweetness.
• Lemon zest: This is my secret ingredient — it brightens everything up and gives the shortcakes a lovely citrus aroma.
• Frozen butter: I always grate frozen butter, which helps keep the shortcakes flaky rather than dense.
• Half & half: Makes the dough tender and moist without weighing it down.
• Egg and egg white: The egg binds the dough, while brushing egg white on top gives a beautiful sheen and sparkle when baked.
• Large sparkling sugar: Sprinkled on top, it gives a crisp, pretty finish and a hint of crunch.
• Strawberries: Fresh, ripe, and sliced—they’re the star of this dessert.
• Heavy whipping cream: Use cold cream to whip up into soft, fluffy homemade whipped cream.
• Vanilla extract: Adds a subtle sweetness that complements the cream and berries.

Variations

While I adore this classic version, I love mixing things up depending on the season or what’s in my pantry. Feel free to customize this Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe to make it your own—it’s surprisingly versatile.

• Lemon Blueberry Shortcake: Swap strawberries for fresh blueberries and add a little lemon juice to the berries for an extra zing—I tried this once during summer, and it was a hit!
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free blend. I recommend chilling the dough a bit longer to keep the texture flaky.
• Layer with Mascarpone: For a richer twist, mix mascarpone with the whipped cream before assembling; it adds a lovely tanginess that balances the sweet berries.

How to Make Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe

Step 1: Prepare the Perfect Shortcake Dough

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together your flour, sugar, baking powder, salt, and lemon zest—this combo creates the base of flavor from the get-go. Now, here’s a little trick: Instead of cutting in butter the usual way, grate your frozen butter right into the dry ingredients. This helps incorporate tiny bits of butter evenly, and when baked, it makes the shortcakes nice and flaky. Use a fork to crumble everything together until it looks crumbly but still a bit loose—that’s exactly what you want. If you skip the frozen butter or melt it, the dough will turn out dense rather than tender, so don’t skip this step!

Step 2: Mix Wet Ingredients and Combine

In a separate bowl, beat your egg, then add half & half and stir to combine. Pour this wet mixture into your dry ingredients and mix gently until a sticky dough forms. Yes, sticky is exactly how it should be here. If it feels too dry or crumbly, you can add a splash more half & half to get the right consistency. The stickiness means the shortcakes will stay soft and moist inside.

Step 3: Shape and Bake Your Shortcakes

Using your hands or a spoon, form the dough into six roughly equal balls—don’t worry about getting them perfectly round. Place them on the prepared baking sheet and gently flatten each ball just slightly into a shortcake shape. Now brush the tops and sides with the egg white—that little step gives you the most beautiful golden sheen and helps prevent burning. Sprinkle generously with sparkling sugar for a pretty crunch. Bake for 12 to 14 minutes, until they’re golden brown and smell amazing. Let them cool before assembling so the shortcakes hold their shape when you slice them.

Step 4: Whip Up the Homemade Cream

Pour your cold heavy whipping cream into a chilled metal bowl along with sugar and vanilla extract. Using a hand mixer or stand mixer on high speed, whip it for 2 to 3 minutes until stiff peaks form. This means when you lift the beaters, the cream holds its shape and doesn’t droop—perfect for layering. Keep the whipped cream in the fridge until you’re ready to assemble so it stays fresh and fluffy.

Step 5: Assemble Your Shortcakes Like a Pro

Slice each cooled shortcake in half horizontally. Start by layering a generous spoonful of sliced strawberries right on the bottom half, followed by a big dollop of that luscious whipped cream. Top with the other shortcake half, add a little more whipped cream, and finish with a single strawberry on top for a beautiful garnish. Voilà—you’ve got yourself a strawberry lemon shortcake that tastes like sunshine on a plate!

How to Serve Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe

Garnishes

I usually keep garnishes simple—just a fresh whole strawberry on top and a few mint leaves when I want to add a pop of color and freshness. Sometimes, a light dusting of powdered sugar before serving adds a delicate sweetness and makes it extra pretty.

Side Dishes

This shortcake shines as a dessert or brunch treat all on its own, but I love pairing it with light sides like a green tea or lemonade to complement the tart lemon. If it’s brunch, some crispy bacon or smoked salmon adds a savory contrast that makes everything taste even better.

Creative Ways to Present

For special occasions, I’ve served these shortcakes in cute individual glass jars layered with the strawberries and whipped cream—a fun twist that’s both elegant and portable. Another favorite is to add a drizzle of homemade strawberry syrup or a splash of limoncello on top for an adult-friendly dessert.

Make Ahead and Storage

Storing Leftovers

If you have any leftover shortcakes, store them in an airtight container at room temperature for a day or two, but I find they’re best fresh. The strawberries and whipped cream are best added just before serving, so keep those refrigerated separately.

Freezing

I’ve frozen the unbaked dough formed into balls before, wrapped tightly, and baked them fresh later. This works great if you want to prep ahead. However, I don’t recommend freezing assembled shortcakes with whipped cream and berries, as the texture and creaminess suffer once thawed.

Reheating

To reheat leftover shortcakes, pop them in a warm oven (about 300°F) for 5-7 minutes to refresh their crispness, but avoid the microwave—it tends to make them soggy. Add fresh strawberries and whipped cream after warming for the best experience.

FAQs

Final Thoughts

This Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe holds a special place in my kitchen because it’s a simple celebration of fresh flavors and textures that feels both nostalgic and refreshing. I hope you’ll give it a try soon—it’s the kind of dessert that’s easy to make but always feels like a special occasion. Once you taste those tender lemony shortcakes layered with sweet strawberries and creamy whipped topping, you’ll understand why it’s a recipe I come back to time and time again.

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