Classic Strawberry Shortcake With Vanilla Bean Cream

Name: Classic Strawberry Shortcake With Vanilla Bean Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/2 cup powdered sugar; 1 vanilla bean, split and seeds scraped

Highlighted under: Cakes & Confections

I absolutely adore making Classic Strawberry Shortcake with Vanilla Bean Cream when strawberries are at their peak. The sweet and juicy strawberries, paired with a light and fluffy shortcake, create a delightful dessert that brings back fond memories of summer picnics. With the addition of rich vanilla bean cream, each bite is a heavenly experience. This recipe is not only easy to make but also perfect for impressing guests or satisfying my sweet cravings. Trust me, you'll find yourself going back for seconds!

Created by

Jocelyn Parker

Last updated on 2026-02-28T06:37:35.654Z

Making this Classic Strawberry Shortcake with Vanilla Bean Cream has become a cherished summer tradition in my home. I remember the first time I presented it to my family; the looks on their faces made all the effort worthwhile. I found that using fresh, ripe strawberries is crucial for achieving that vibrant flavor that makes this dessert so special.

Trying different methods, I discovered that folding whipped cream into the vanilla bean mixture keeps the cream light and airy. It's a simple yet effective technique that enhances the overall texture of the dish. Every bite is a delightful balance of sweetness and creaminess that I can't resist!

Why You'll Love This Recipe
Fresh strawberries bring an irresistible juiciness
Vanilla bean cream adds a luxurious touch
Perfectly crumbly shortcakes balance the sweetness

Choosing the Right Strawberries

When making Classic Strawberry Shortcake, the quality of strawberries can make or break the dessert. Look for ripe, vibrant red strawberries that are firm to the touch. Fresh strawberries at their peak sweetness yield more juice and flavor when mixed with sugar. If your strawberries are not in season, consider using frozen strawberries; just ensure they’re thawed and drained to avoid excess moisture, which could make your shortcake soggy.

I find that letting the strawberries sit with sugar for about 30 minutes allows their natural juices to seep out, creating a delicious syrup. This step not only enhances their sweetness but also adds a lovely glaze that complements the shortcake. If you're feeling adventurous, a splash of balsamic vinegar or a hint of lemon juice in the sugar mix can elevate the flavor profile significantly.

Perfecting the Shortcake Texture

The key to achieving light and fluffy shortcakes is in how you handle the dough. Be gentle when mixing the cream and dry ingredients; overworking the dough can lead to tough shortcakes rather than the tender texture we desire. Aim to mix until just combined, and then gently knead the dough only a couple of times before cutting it into rounds. This will help preserve air pockets for fluffiness.

Another tip for successful shortcake is to ensure your butter is cold. Chilled butter creates steam when baked, contributing to the shortcake's rise and flakiness. You can even freeze the butter for about 10 minutes before cutting it into the flour mixture. The resulting shortcake should have a golden color and a slightly crumbly texture, perfect for holding the juicy strawberries and cream.

Ingredients for Classic Strawberry Shortcake

Shortcake Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream
1 teaspoon vanilla extract

Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

Vanilla Bean Cream

1 cup heavy cream
1/2 cup powdered sugar
1 vanilla bean, split and seeds scraped

Note:

Make sure to use ripe strawberries for the best flavor!

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with granulated sugar. Toss to coat and let sit for about 30 minutes to draw out their juices.

Make the Shortcakes

Preheat the oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined. Turn the dough onto a floured surface, knead gently, and shape into 1-inch thick rounds. Place on a baking sheet and bake for 15-20 minutes or until golden.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla seeds, whipping until stiff peaks form.

Assemble the Shortcake

Once the shortcakes are cool, slice them in half. Spoon a generous amount of macerated strawberries onto the bottom half, drizzle some strawberry juice, and top with vanilla bean cream. Replace the top half of the shortcake and serve.

Enjoy!

Serve with extra strawberries and cream on the side for an added treat.

Pro Tips

For an extra twist, try adding a splash of balsamic vinegar to the strawberries for depth of flavor.

Storing and Serving Suggestions

To enjoy your Classic Strawberry Shortcake at its best, assemble it just before serving. If you have leftover components, store the shortcakes, strawberries, and vanilla bean cream separately in airtight containers. The shortcakes can last up to 2 days at room temperature, while the strawberries should be refrigerated and used within 2-3 days to prevent spoilage. The whipped cream will keep its texture for a day in the fridge, though it's best when fresh whipped.

For a seasonal twist, try substituting the strawberries with other berries such as blueberries or raspberries. The process remains the same; just adjust the sugar based on the sweetness of the berries you choose. You can even experiment with adding a splash of orange juice to the cream for a citrusy kick or layer in some lemon curd for extra tartness.

Troubleshooting Common Issues

If your shortcakes turn out dense, it’s likely due to overmixing or too much flour. Measure your flour accurately; I recommend spooning it into the measuring cup and leveling it off with a knife. If you suspect you’ve added too much flour, you can try increasing the amount of cream slightly to balance the moisture content.

Another common issue is the cream not whipping up properly. Ensure that your mixing bowl and beaters are cold before whipping the heavy cream. This helps it reach stiff peaks more effectively. If you accidentally under-whip the cream, you can always re-chill and whip it again to achieve the desired consistency.

Questions About Recipes

→ Can I make this dessert ahead of time?

Yes, you can prepare the shortcakes and strawberries in advance. Assemble just before serving for the best texture.

→ What can I substitute for heavy cream?

You can use coconut cream for a dairy-free version or whipped topping if you're looking for a quicker option.

→ How should I store leftover shortcake?

Store leftovers in an airtight container in the refrigerator. Shortcakes are best enjoyed fresh but can last for a day or two.

→ Can I use frozen strawberries?

Frozen strawberries can be used, but they should be thawed and drained to avoid excess moisture.