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 sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 2 cups fresh strawberries, hulled and sliced; 1/4 cup sugar (for strawberries); 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Favorites

I absolutely adore making these Valentines Treats Strawberry Shortcakes, especially when the weather warms up. The combination of fresh strawberries and fluffy whipped cream layered between lightly sweet biscuits is simply irresistible. Each bite is a burst of flavor that feels like a celebration. It’s the perfect dessert to share with someone special or to enjoy all by myself. Plus, they’re surprisingly easy to whip up, making them my go-to treat for any occasion that calls for a touch of sweetness.

Created by

Lauren Mitchell

Last updated on 2026-01-13T06:53:35.985Z

When I first tried my hand at making strawberry shortcakes, I was pleasantly surprised by how simple it was to create a dessert that looks and tastes so gourmet. The key here is to use the ripest strawberries you can find; their natural sweetness shines through and elevates the entire dish. I also find that letting the biscuits cool slightly before layering them helps maintain the perfect texture.

This recipe has quickly become a family favorite. My kids love helping to assemble the shortcakes, and it’s a great way to spend time together in the kitchen. Don't skip on the whipped cream—it’s the crowning glory that ties everything together!

        Why You'll Love These Shortcakes
        Light and fluffy biscuits that melt in your mouth
Fresh strawberries bursting with flavor
Decadent whipped cream for the ultimate dessert experience

      

Understanding the Ingredients

Using fresh, ripe strawberries is crucial for making these shortcakes truly shine. Opt for strawberries that are deep red and brightly colored, as they will provide the sweetest flavor. If strawberries are out of season, you can substitute with raspberries or mixed berries; just adjust the sugar to match their sweetness.

The choice of butter is also important. I recommend using unsalted butter, as it allows you to control the saltiness of the biscuits better. Make sure your butter is very cold—this helps create those flaky layers in the shortcakes. For a lighter biscuit, consider using cold coconut oil as a dairy-free alternative.

Perfecting the Shortcake Texture

When mixing the dry ingredients with the cold butter, take care not to overwork the dough. The goal is to achieve a crumbly texture before adding the cream. If you find the dough too sticky, a light sprinkle of flour on your hands or the work surface can help when kneading.

After cutting out the biscuits, allowing them to rest for about 5 minutes before baking can enhance their rise. Keep an eye on them in the oven; they should be golden brown around the edges and puffed up, typically taking about 12-15 minutes. This is a crucial step to ensure a light and airy texture.

Serving and Storing Tips

These strawberry shortcakes are best enjoyed fresh, but if you want to prepare them in advance, you can store the components separately. The biscuits can be baked a few hours ahead and kept in an airtight container. For the strawberries, mix them with sugar right before serving to ensure they remain juicy without becoming mushy.

When assembling, consider adding a layer of lemon zest or a splash of liqueur to the strawberries for an extra flavor dimension. For any leftovers, refrigerate in a covered container but note that the whipped cream may lose its fluffiness. You can also make the cream ahead of time and simply re-whip it before serving.

Ingredients

Gather the following ingredients to create these delightful shortcakes:

For the Shortcakes

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

For the Topping

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar (for strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to use high-quality ingredients for the best flavor!

Instructions

Follow these steps to create your delicious strawberry shortcakes:

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and 1/4 cup sugar. Let them sit for about 15 minutes to release their juices.

Make the Shortcakes

Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round and cut out biscuits with a biscuit cutter. Place them on a baking sheet and bake for 12-15 minutes, or until golden brown.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Shortcakes

Once the biscuits have cooled slightly, slice them in half. Layer on some strawberries, then add a generous dollop of whipped cream. Top with the other half of the biscuit and a few more strawberries.

Enjoy your homemade strawberry shortcakes with family and friends!

Pro Tips

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

Troubleshooting Your Shortcakes

If your biscuits turn out too dense or hard, it may be due to overmixing the dough. Always mix just until the ingredients are combined and avoid additional kneading. If you notice the dough is dry, a small amount of additional cream can help. Just add it a tablespoon at a time.

For those who find themselves with cookies that don't rise as expected, check your baking powder. It's important to ensure it’s fresh; old baking powder can result in flat biscuits. You can perform a quick test by adding a spoonful of it to hot water; if it bubbles, it’s still good.

Customization Ideas

Feel free to get creative with flavors! A splash of almond extract in the cream instead of vanilla can provide a lovely twist. Additionally, substituting half of the heavy cream with Greek yogurt will introduce a tangy flavor and a touch of richness, all while keeping things lighter.

If you're looking for a gluten-free option, you can easily swap the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum to help with the structure. The flavor and texture will be slightly different, but it’s a great alternative that still delights everyone!

Questions About Recipes

→ Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance; just store them in an airtight container at room temperature.

→ What can I substitute for heavy cream?

You can use coconut cream or a plant-based heavy cream for a dairy-free option.

→ How long will leftovers last?

Assembled shortcakes are best enjoyed immediately, but you can store leftover components separately in the refrigerator for up to 2 days.

→ Can I use frozen strawberries?

While fresh strawberries are recommended, you can use frozen strawberries; just thaw and drain them before using.