Valentines Treats Strawberry Shortcakes

Name: Valentines Treats Strawberry Shortcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 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; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these Valentines Treats Strawberry Shortcakes as a special treat for my loved ones. The fragrant aroma of freshly baked shortcakes paired with juicy strawberries and whipped cream is simply irresistible. Each bite is a perfect balance of flavors and textures, making it an unforgettable dessert. I love how quick and easy this recipe is, allowing me to create something extraordinary without spending hours in the kitchen. It’s the perfect treat for celebrating love in all its forms!

Created by

Eden Clarke

Last updated on 2026-01-07T12:19:44.432Z

When I first experimented with these strawberry shortcakes, I was surprised by how delightfully simple yet visually appealing they turned out. The key to success lies in using fresh strawberries at their peak ripeness and a splash of vanilla extract in the whipped cream, elevating the flavors beautifully. I find it's best to serve them immediately after assembling to avoid sogginess, which keeps the shortcakes airy and light.

Another tip I’ve discovered is to sprinkle a little sugar on the strawberries and let them sit for a few minutes before using them. This not only enhances their sweetness but also releases some juices that create a delicious syrup to drizzle over the shortcakes. Trust me; it makes a world of difference!

        Why You'll Love This Recipe
        Fresh strawberries bursting with sweetness
Light and fluffy homemade shortcakes
Indulgent whipped cream that complements every bite

      

Mastering the Shortcake

The key to achieving light and fluffy shortcakes lies in using cold ingredients, especially the butter and cream. I often chill my mixing bowl and utensils beforehand to maintain that cold temperature. When cutting in the butter, aim for a coarse crumbly texture, but avoid over-mixing. If you find the mixture too dry, a splash of extra cream can help bind the dough without affecting the final texture.

While baking, keep an eye on your shortcakes after the 12-minute mark. They should be visibly rising and turn golden brown around the edges. If they don't appear golden after 15 minutes, leave them in a couple of extra minutes, but be wary of overbaking, which may lead to dry shortcakes. Once out of the oven, let them cool slightly on a wire rack to maintain their fluffiness.

Choosing the Perfect Strawberries

When selecting strawberries for your shortcakes, opt for those that are vibrant red and firm, indicating peak freshness and sweetness. I recommend buying them locally if possible, as they tend to have more flavor. If your strawberries lack sweetness, simply adjusting the sugar in the filling can help enhance their natural flavors.

For added complexity, consider mixing in a splash of balsamic vinegar or a sprinkle of chopped mint leaves with the strawberries while macerating. These additions can elevate the flavor profile, adding a sophisticated twist that complements the richness of the whipped cream beautifully.

Whipped Cream Variations

While traditional whipped cream is indulgent, feel free to explore flavor variations for a unique twist. Adding a tablespoon of cocoa powder transforms it into chocolate whipped cream, perfect for chocolate lovers. Alternatively, incorporating citrus zest brings a refreshing brightness that pairs wonderfully with the strawberries.

If you're looking to make this dessert dairy-free, consider using coconut cream as a substitute for heavy cream. Chill a can of full-fat coconut milk overnight, then scoop out the solidified cream and whip it with sugar until light and fluffy. This version adds a delightful coconut essence, enhancing the tropical flavors of your shortcakes.

Ingredients

Shortcake Base

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
1/2 cup heavy cream
1 teaspoon vanilla extract

Strawberry Filling

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and sugar. Toss gently and let sit for about 10 minutes to macerate.

Make the Shortcakes

Preheat your oven to 400°F (200°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the cream and vanilla until just combined.

Shape the Shortcakes

On a floured surface, turn out the dough and pat it into a 1-inch thick rectangle. Cut out rounds using a biscuit cutter and place them on a baking sheet.

Bake the Shortcakes

Bake in the preheated oven for 15 minutes or until golden brown. Allow them to cool slightly.

Whip the Cream

While the shortcakes are cooling, whip the cream with powdered sugar and vanilla in a chilled mixing bowl until soft peaks form.

Assemble the Shortcakes

Slice the shortcakes in half, layer them with the macerated strawberries and whipped cream, then top with the other half and add more whipped cream and strawberries on top.

Pro Tips

For an extra touch, consider adding a splash of lemon juice to the strawberries or garnishing with mint leaves for color.

Storage Tips

These shortcakes are best enjoyed fresh, but if you have leftovers, you can store the components separately. Keep the whipped cream in an airtight container in the refrigerator for up to 2 days. The shortcakes can be stored at room temperature for up to 3 days, though they’re best enjoyed on the first day.

For longer storage, consider freezing the shortcakes. After baking, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to use, thaw at room temperature and reheat in a 350°F (175°C) oven for about 5-7 minutes to revive their texture.

Serving Suggestions

For an impressive presentation, consider layering your strawberry shortcakes in individual serving glasses. Alternate layers of shortcake, macerated strawberries, and whipped cream, then top with a mint leaf or a dusting of powdered sugar. This not only looks stunning but also allows guests to scoop their own servings, making it an interactive dessert.

If you're hosting a larger gathering, you could even set up a shortcake bar! Provide extra toppings like crushed nuts, flavored syrups, or chocolate shavings, allowing everyone to personalize their treats. It’s a fun way to let guests express their creativity while enjoying a classic dessert.

Questions About Recipes

→ Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance. Store them in an airtight container and assemble just before serving.

→ What if I can't find fresh strawberries?

You can substitute frozen strawberries, but make sure to thaw and drain them before using.

→ Can I use a different type of berry?

Absolutely! Raspberries, blueberries, or mixed berries work wonderfully.

→ How can I make the whipped cream stable?

Adding a little cornstarch or instant pudding mix to your whipped cream can help it hold up better when assembled.