Decadent Strawberry Shortcake with White Chocolate Whipped Cream

Welcome to the ultimate guide for crafting a truly unforgettable dessert: our Classic Strawberry Shortcake with White Chocolate Whipped Cream. This isn’t just any shortcake recipe; it’s a culinary masterpiece designed to impress and delight. When succulent, ruby-red strawberries are at their peak, this recipe transforms seasonal bounty into a gourmet experience that will undoubtedly wow your guests or provide a perfect, indulgent treat for your family.

Often hailed as the Best Strawberry Shortcake Recipe in my repertoire, this creation elevates a beloved classic with a sophisticated twist. The secret lies in the luxurious white chocolate whipped cream, which takes this dessert from simply fantastic to absolutely extraordinary.

Why You Must Make This Gourmet Strawberry Shortcake

If you’re looking to elevate your dessert game, here are compelling reasons why this particular strawberry shortcake recipe should be at the top of your list:

• Unrivaled Homemade Shortcake Base: Forget the dry, tasteless sponge cakes often found in supermarkets. Our recipe delivers a flaky, buttery, melt-in-your-mouth homemade shortcake that is infinitely superior. Each bite offers a perfect balance of tenderness and a subtle crumb, providing the ideal foundation for the sweet toppings. Crafting these shortcakes from scratch ensures a freshness and texture that store-bought alternatives simply cannot match, making every component of this dessert a highlight.
• Decadent White Chocolate Whipped Cream: While classic sweetened whipped cream is delightful, the addition of white chocolate transforms it into something truly divine. This isn’t just whipped cream; it’s a billowy, rich, and utterly luxurious topping that introduces a gourmet dimension. The delicate sweetness and creamy texture of the white chocolate infuse the cream with an unparalleled depth, creating a sophisticated counterpoint to the fresh berries. It’s a game-changer that makes this shortcake an exceptional indulgence.
• Elegant Macerated Strawberries with a Hint of Liqueur: The strawberries are not just sliced; they are macerated, allowing them to release their natural juices and intensify their flavor. A delicate drizzle of orange liqueur, specifically Grand Marnier, then elevates them further. This subtle alcoholic note not only enhances the inherent sweetness and aroma of the berries but also adds a touch of sophistication and warmth, turning simple fruit into an elegant, aromatic component perfect for any special occasion.

Essential Ingredients for the Perfect Strawberry Shortcake

Crafting this exquisite dessert begins with selecting the right ingredients. Here’s a detailed look at what you’ll need to achieve perfection:

• Kitchen Staples: You’ll begin with foundational baking ingredients like all-purpose flour, baking soda, and granulated sugar. Ensure your flour is fresh for optimal texture, and use fine-grain sugar for easy dissolving and even sweetness.
• Baking Powder: This leavening agent is critical for the shortcakes’ rise and tender texture. It’s paramount to check its expiration date, as baking powder loses potency over time—often becoming ineffective after about a year. A simple test: mix a spoonful with hot water; if it bubbles vigorously, it’s good to go!
• Shortening: Incorporating shortening contributes significantly to the shortcakes’ tenderness. Its unique fat structure helps create a delicate crumb that is distinct from butter, ensuring a supremely soft interior.
• Butter: The cornerstone of flaky texture and rich, irresistible flavor. Using cold, high-quality butter is essential, as the cold fat creates steam pockets during baking, resulting in those coveted airy layers. Don’t compromise on good butter; it makes a world of difference.
• Buttermilk: The secret weapon for exceptionally tender biscuits and shortcakes. The acidity in buttermilk reacts with the baking soda and helps to break down gluten strands, yielding a softer, more delicate texture. If you don’t have buttermilk on hand, don’t fret! PRO-Tip: You can easily make your own by adding one tablespoon of lemon juice or white/cider vinegar to a 1-cup measuring cup, then filling the rest with milk. Let it sit for about 5 minutes until it slightly curdles and thickens, then use as directed.
• Fresh Strawberries: The star of the show! Prioritize fresh, in-season strawberries for the best flavor and aroma. Look for berries that are vibrant red, plump, and highly fragrant. Their natural sweetness is key to the dessert’s success.
• Heavy Cream: Essential for both the whipped cream and the white chocolate ganache. For proper whipping, ensure your heavy cream has at least 36% milk fat. Keep it very cold until ready to whip for maximum volume and stability.
• White Chocolate Bars: The quality of your white chocolate directly impacts the richness and flavor of the whipped cream. High-quality white chocolate bars (like Guittard, as mentioned in the recipe) are superior to chips, which often contain stabilizers that can affect melting and texture. However, chips can be used in a pinch.
• Grand Marnier (Optional): This orange liqueur adds a touch of elegance and acts as a flavor enhancer for the strawberries, similar to how salt brightens savory dishes. It introduces a subtle citrus note and a sophisticated depth. If you prefer to omit alcohol, plain sweetened strawberries are still absolutely delicious.

A Classic Elevated: The Strawberry Shortcake with a Gourmet Twist

Strawberry shortcake holds a special place in many hearts as a quintessential spring and summer dessert. While I often gravitate towards beloved berry recipes, like an exquisite Strawberry Dream Dessert, or even innovative creations like Strawberry Shortcakes made with an olive oil cake, this particular rendition truly shines as a gourmet masterpiece.

For this version, I envisioned a shortcake that transcended the ordinary. Instead of simple spoonfuls of standard whipped cream, I chose to crown these sweet, flaky buttermilk shortcakes and Grand Marnier-spiked strawberries with generous dollops of luxurious white chocolate mousse. This sophisticated topping adds an incredibly heavenly and indulgent layer, transforming what is already a delightful treat into a dreamy spring and summer dessert. The combination of the tender, buttery shortcakes, the subtly boozy and sweet strawberries, and the rich, delicate white chocolate mousse creates an unforgettable symphony of flavors and textures that is both comforting and extraordinarily elegant.

Mastering the Art of Flaky Shortcakes: Expert Tips and Techniques

Creating truly exceptional, flaky shortcakes isn’t difficult, but it does require attention to a few key techniques. The overarching principle is to handle the dough gently and keep ingredients cold. The goal is to retain tiny, distinct bits of cold butter throughout the dough. As these butter pieces melt in the hot oven, they release steam, creating incredible pockets of air and resulting in those desirable light, flaky layers.

• The Magic of Buttermilk: Much like old-fashioned buttermilk biscuits, these shortcakes owe their tender texture to buttermilk. The acidity in buttermilk plays a crucial role in tenderizing the dough by reacting with the baking soda and loosening the gluten strands. This chemical reaction is what gives the shortcakes their signature soft and light crumb.
• Homemade Buttermilk, Anytime: If you don’t want to buy a whole carton of buttermilk, it’s incredibly easy to make a substitute at home. PRO-Tip: For every cup of buttermilk required, simply add a tablespoon of lemon juice or a neutral-flavored vinegar (like white or apple cider vinegar) to a measuring cup. Fill the rest of the cup to the 1-cup mark with regular milk. Let it sit for about 5 minutes until it visibly thickens or curdles slightly. Stir gently and use what you need for your recipe.
• The Power Duo: Butter and Shortening: This recipe calls for both butter and shortening, and for good reason. Butter provides unparalleled flavor and contributes to flakiness, while shortening primarily ensures a super tender texture. This combination yields a shortcake that is rich in taste and wonderfully delicate.
• The “Flattened Butter” Technique: To maximize flakiness, I utilize a technique inspired by Cook’s Illustrated. Instead of simply cutting in butter, I use my fingers to flatten pieces of cold butter into thin sheets within the dough. These flat pieces of butter create more distinct layers, contributing to a truly spectacular rise and flakiness.
• Check Your Baking Powder’s Potency: A common pitfall in baking is using expired baking powder. It loses its leavening power over time, typically after about a year. PRO-Tip: Before you begin, check the expiration date on your tin. To test its potency, drop a spoonful into a cup of very hot water. If it fizzes and bubbles vigorously, it’s still active. If not, replace it to ensure your shortcakes rise beautifully.
• Handle with Care: Avoid Overworking the Dough: This is perhaps the most crucial tip for tender, flaky shortcakes. Overworking the dough develops gluten excessively, leading to tough shortcakes. Mix just until the ingredients are combined, and the dough barely comes together.
• Modified Lamination for Extra Layers: After gently rolling out the dough on a lightly floured surface (a Silpat works wonderfully), I fold it over twice, much like folding a letter. Then, I roll it out again. This modified lamination technique, similar to that used for puff pastry or croissant dough, helps build additional layers within each shortcake, enhancing its texture.
• Precision Cutting: No Twisting Allowed: When cutting your shortcakes with a round biscuit cutter, always press straight down. Do not twist the cutter. Twisting seals the edges of the shortcake, which inhibits its ability to rise properly and achieve its maximum height and flakiness. Dip the cutter in flour between cuts if it starts to stick.
• Keep it Cold: Just like with puff pastry, shortcake dough bakes best when it’s cold. This prevents the butter from melting prematurely before hitting the oven, ensuring maximum steam production and flakiness. If your kitchen is warm or you’ve handled the dough extensively, consider popping your baking sheet with the cut shortcakes into the freezer for 5-10 minutes before baking.
• Crafting the Exquisite White Chocolate Mousse Topping: The gourmet topping is simpler to prepare than it sounds. Begin by gently melting good quality white chocolate with a portion of the heavy cream to create a smooth ganache. Allow this ganache to cool completely to room temperature (it should thicken but not become firm). Once cool, carefully fold it into stiffly whipped cream. This technique creates a light yet rich mousse that is undeniably luxurious.
• Orange Liqueur: The Touch of Elegance: Adding orange liqueur, like Grand Marnier, to the sliced strawberries is a sophisticated flourish. It not only imparts a beautiful citrus aroma and flavor but also enhances the natural sweetness of the berries. This elegant touch makes this dessert perfect for any festive or special occasion. As we enter the fresh berry season, I genuinely hope you’ll try this extraordinary strawberry shortcake for your next gathering.

Frequently Asked Questions About Strawberry Shortcake

Beyond the Shortcake: Other Delightful Strawberry Recipes to Explore

If you’re a true strawberry enthusiast, the culinary possibilities are endless! Here are some other incredible strawberry desserts that are sure to satisfy your cravings, from cherished classics to creative new favorites:

• 103 Strawberry Recipes from Saving Room for Dessert: A comprehensive collection for every strawberry lover.
• Strawberry Pie from House of Nash Eats: A fresh, vibrant pie showcasing natural strawberry flavor.
• Mile High Strawberry Pie: A nostalgic favorite from childhood holidays, towering with strawberry goodness!
• Strawberry Cream Pie: Featuring a delightful graham cracker crust, a creamy filling, and a stunning strawberry topping.
• Strawberry Cheesecake Trifle: A show-stopping dessert that always receives rave reviews at any gathering.
• Strawberry Topped Cheesecake: The perfect elegant dessert for cheesecake lovers.
• Discover more of my Best Dessert Recipes for year-round sweet inspiration.

The Recipe:

Strawberry Shortcake Recipe with White Chocolate Whipped Cream

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Yield
8 servings

An exquisite strawberry shortcake recipe topped with white chocolate whipped cream.

Ingredients

For biscuits/shortcakes:

• 2 ½ cups flour plus more for rolling dough
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 2 tablespoons shortening
• ½ cup cold butter
• 1 ¼ cup cold buttermilk

For mousse:

• 8 ounces good quality white chocolate, I used Guittard
• 1 ⅔ cups heavy cream

For strawberry topping:

• 3-4 cups of strawberries, sliced
• ¼ cup sugar
• 1 tablespoon Grand Marnier, optional

Instructions

1. Preheat oven to 450º. Line the baking sheet with parchment paper.
2. In a bowl, whisk together dry ingredients. Cut in shortening with a pastry blender until it resembles cornmeal. Cut cold butter into 8 pieces and, one at a time, rub them into the flour mixture with your fingers until they are flattened into thin sheets.
3. Place the bowl with the flour and fat mixture in the freezer for 15 minutes.
4. Add all the buttermilk except the last two tablespoons. Carefully toss with a spatula until the mixture is just moistened. If the dough appears too dry, add the remaining buttermilk as needed. Lightly flour a Silpat mat or your countertop and roll the dough out to approximately 11 x 16 inches. Fold the dough into thirds (like a letter), then roll it out again to about an inch thick.
5. Cut into biscuits using a round biscuit or cookie cutter. Dip the cutter into flour if it sticks to the dough. Gather any scraps and gently re-roll to make the last couple of biscuits. Bake for about 15 minutes, or until the tops are lightly browned and puffed.
6. While the biscuits are baking, prepare the mousse: Melt the white chocolate with ⅔ cup of heavy cream in a microwave-safe bowl. Heat in short intervals, stirring frequently, until the chocolate is completely melted and the ganache is smooth. Set aside to cool to room temperature.
7. In a separate bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Once the white chocolate ganache has cooled (it should be thickened but not firm), gently fold about ⅓ of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the rest of the whipped cream until fully combined. Chill the mousse in the refrigerator for at least 2 hours before serving to allow it to set.
8. For the berries: Slice the fresh strawberries and sweeten them to your taste with ¼ cup of sugar. Gently mix in the 1 tablespoon of Grand Marnier, if using. Chill until you are ready to assemble and serve.
9. To serve, carefully break each baked shortcake biscuit in half horizontally. Place the bottom half on a plate, top with a generous dollop of the chilled white chocolate mousse, followed by a spoonful or two of the macerated strawberries. Place the top half of the shortcake over the berries and mousse, creating a beautiful and delicious dessert.

Notes

Biscuit Recipe adapted from Cook’s Illustrated and Mousse Recipe adapted from Bon Appetit.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Nesting Mixing Bowls
• Biscuit Cutters
• Roul’Pat silicone counter sized silcone mat

Nutrition Information:

Yield:

8

Serving Size:

1 shortcake

Amount Per Serving:
Calories: 893Total Fat: 50gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 96mgSodium: 714mgCarbohydrates: 104gFiber: 8gSugar: 49gProtein: 12g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest