Classic Strawberry Shortcake With Vanilla Bean Cream

Name: Classic Strawberry Shortcake With Vanilla Bean Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 vanilla bean, split and scraped

Highlighted under: Dessert Haven

I love making Classic Strawberry Shortcake with Vanilla Bean Cream, especially during the sunny months when strawberries are at their peak. The combination of fluffy biscuit layers and rich vanilla cream creates a dessert that's not only delicious but visually stunning. Preparing this shortcake takes me back to my childhood, where my family would gather to enjoy sweet treats together. Trust me; this recipe is a delightful way to savor fresh strawberries in a classic dessert that everyone will adore.

Created by

Margaret Hill

Last updated on 2026-02-28T05:09:35.450Z

When I first attempted to recreate this Classic Strawberry Shortcake, I was determined to master the biscuit dough. After a few tries, I found that using cold butter and minimal handling made all the difference in achieving that perfect texture. The combination of flaky layers with juicy strawberries is simply irresistible!

What really elevates this dessert is the vanilla bean cream. I use fresh vanilla beans to infuse the cream with an aromatic flavor that perfectly complements the strawberries. This touch transforms a simple dessert into something extraordinary that everyone in my family loves!

Why You'll Love This Recipe
Flaky biscuits that are buttery and melt in your mouth
Fresh strawberries bursting with flavor
Decadent vanilla bean cream that adds a luxurious touch

The Importance of Fresh Ingredients

Using the freshest strawberries you can find is crucial for this Classic Strawberry Shortcake. Ripe, in-season strawberries have the perfect balance of sweetness and acidity, enhancing the overall flavor of the dessert. When selecting strawberries, look for plump, vibrant berries with a shiny exterior and a fresh green cap. Avoid overripe berries that may be mushy or have dark spots, as they can compromise the texture of your filling.

It's equally important to use high-quality heavy cream for the vanilla bean cream. Opt for at least 36% fat content, as this ensures a rich, luscious texture that whips up beautifully. Ingredients like powdered sugar should be sifted before use to prevent lumps in your whipped cream, resulting in a smooth and velvety finish that complements the biscuits and strawberries perfectly.

Techniques for Perfect Biscuits

To achieve the ideal biscuit texture—flaky and tender—avoid overworking the dough. When combining the cold butter with the dry ingredients, use your fingertips or a pastry cutter to incorporate it until you have visible pea-sized pieces of butter. This creates pockets of steam during baking, resulting in a light and airy biscuit. Remember, the mixture should remain somewhat shaggy before you add the cream; this helps maintain the biscuits' tenderness.

Baking at the right temperature is also vital. Preheating your oven to 400°F (200°C) ensures an immediate rise, giving your biscuits that coveted golden exterior. Keep a close eye on them in the last few minutes of baking to avoid overdoing it; they should come out when they’re just golden brown, which typically takes about 15-20 minutes.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream
1 teaspoon vanilla extract

For the Strawberry Filling

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

For the Vanilla Bean Cream

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

Feel free to adjust the sweetness of the strawberries based on your preference by adding more or less sugar!

Instructions

Prepare the Strawberries

In a medium bowl, combine sliced strawberries with granulated sugar. Toss gently and set aside for the juices to develop, about 20 minutes.

Make the Biscuit Dough

Preheat the oven to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, and salt. Add cold butter and rub it into the flour until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla extract until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into squares or circles and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Whip the Cream

While the biscuits cool, whip the heavy cream with powdered sugar and vanilla bean until soft peaks form.

Assemble the Shortcake

Slice each biscuit in half horizontally. Layer strawberries and vanilla bean cream between the biscuit halves. Top with more strawberries and a dollop of cream.

Serve immediately for the best texture and flavor!

Pro Tips

Make sure your butter is very cold for the best biscuit texture. You can also add a pinch of lemon zest to the strawberries for extra brightness!

Make-Ahead and Storage Tips

You can prepare the biscuit dough ahead of time. After cutting the biscuits, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a resealable bag. This allows you to bake fresh biscuits straight from the freezer; just add a couple of extra minutes to the baking time while keeping an eye on their color.

The vanilla bean cream can also be made in advance and stored in the refrigerator. It will stay fresh for about 2 days. Just give it a quick whisk before serving to restore its fluffy texture. However, be cautious not to over-whip it; you want a smooth finish, not butter!

Serving Suggestions and Variations

While the classic strawberry filling is delightful, feel free to experiment with other fruits such as raspberries or blueberries for a twist. You can also mix berries for a more colorful and flavorful shortcake. If you're looking for a tart flavor, incorporating lemon zest into the vanilla bean cream brings a refreshing brightness that pairs well with the berries.

Consider serving the shortcake with a drizzle of balsamic glaze or a sprinkle of fresh mint leaves for added flavor. You can also create individual servings by layering adorable parfait-style in jars, which makes for a perfect dessert for gatherings or potlucks.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries yield the best flavor, you can use thawed frozen strawberries in a pinch, but they may be softer.

→ How can I make the biscuits ahead of time?

You can prepare the biscuit dough and refrigerate it for up to 2 hours before baking, or bake them the day before and store in an airtight container.

→ What can I use instead of vanilla bean?

If you don't have vanilla beans, you can use 1 teaspoon of pure vanilla extract in the whipped cream for flavor.

→ How should I store leftovers?

Store any leftover shortcake in the refrigerator for up to 2 days, but note that the biscuits may get soft.