Classic Strawberry Shortcakes with Crème Fraîche Whipped Cream
Summertime means lots of fresh fruit and berries. And in my book that means we’re eating them for every meal. Classic Strawberry Shortcakes requires a light and tender biscuit, sweet and sugary strawberries, all topped off with fluffy whipped cream. We elevate the traditional Strawberry Shortcake by doing two things. First, we add lemon zest to the sugar strawberries to add some brightness. Second, we add Crème Fraîche to our homemade whipped creme to add a little tang for balance.
Tips to make these Strawberry Shortcakes with Homemade Whipped Cream:
- I always make the strawberries first so that they have extra time to sit and get the juices going.
- You want to use cold butter for the biscuits and make sure to leave little chunks. This helps create airy and flaky biscuits.
- Having the biscuits touch while baking helps them rise better and taller.
- For the whipped cream you want to use COLD heavy cream (I also like to chill the bowl), this helps really fluff up your whipped cream.
First, let’s make the strawberries. Classic sugar strawberries for shortcake require just sliced strawberries and white sugar. I also like to add the zest of one lemon. It adds a little brightness to offset the sweetness without tasting lemon-y. Mix them up first and then set in the fridge to get working while you make the biscuits.
Flaky Biscuits for Classic Strawberry Shortcakes
The key to making the biscuits is to cut in the cold butter to the dry ingredients. Don’t have your butter at room temperature! You want the dough to have chunks of butter throughout to make the flakiest biscuits. Once you stir in the buttermilk, you’ll be left with a shaggy dough – this is correct! You’ll work it into a disc and cut into circles. Use a circle biscuit cutter if you have, or you can (carefully!) use a cup or glass. Place the biscuits on a baking sheet or in a cast iron skillet. You want them to touch each other to limit spreading and help them rise nice and tall.
Crème Fraîche Whipped Cream
While the biscuits bake, whip up the Creme Fraiche Whipped Cream. Start with cold cream (a cold bowl too if you can!) and mix it with the sugar using a stand or hand mixer. Mix on medium-high speed until soft peaks form then mix in the crème fraîche. The crème fraîche adds a slight tang that helps balance the sweetness in the whipped cream. It. Is. So. GOOD!
Finally, assemble these bad boys. Slice the biscuits, spoon on a dollop of whipped cream, and pile on the strawberries. I love to spoon on some extra juice from the bowl of sweet strawberries. Is there a better summer dessert than Classic Strawberry Shortcakes?!