Strawberry Shortcake With Honey Whipped Cream

Name: Strawberry Shortcake With Honey Whipped Cream
Prep time: 20 min
Cook time: 30 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; 1 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup honey; 1 cup heavy whipping cream

Highlighted under: Sweet Moments

I absolutely adore making Strawberry Shortcake with Honey Whipped Cream for gatherings or simply as a sweet treat at home. The combination of sweet, juicy strawberries and fluffy, whipped cream is irresistible. The twist of using honey instead of sugar in the cream adds a delightful floral touch that elevates this classic dessert. With a buttery shortcake base that’s tender and flaky, this dish is always a hit, and it’s surprisingly easy to make. Trust me, once you try this recipe, it’ll become a go-to for any occasion!

Created by

Isla Turner

Last updated on 2026-02-28T00:53:35.945Z

When I first made strawberry shortcake, I was trying to impress some friends at a picnic, and it turned out to be a total hit! I realized that the key to a great shortcake is to not overmix the dough, which keeps it light and fluffy. This was such a game-changer for me.

Using honey in the whipped cream not only adds sweetness but also a unique flavor. I often experiment with different types of honey, and each one gives a slightly different taste to the cream, making each dessert a new experience. It’s a little tip I highly recommend!

Why You'll Love This Recipe
Juicy strawberries paired with a light and fluffy shortcake
Honey-infused whipped cream that adds a unique twist
Perfect for summer gatherings or as a refreshing dessert

Understanding the Ingredients

The ingredients for this Strawberry Shortcake are relatively simple, but each plays a crucial role in achieving the perfect texture and flavor. For the shortcake, using cold butter is essential; it creates steam during baking, resulting in a light and flaky texture. If you don't have unsalted butter, you can substitute with salted butter—just reduce the added salt to 1/4 teaspoon. The heavy cream not only enriches the dough but also helps bind the ingredients without overworking the gluten, ensuring tenderness.

For the honey whipped cream, the choice of honey can greatly influence the taste. A mild honey, like clover or wildflower, will produce a delicate sweetness, while more robust varieties, such as buckwheat, will give a richer flavor. If you're looking for a vegan option, you can replace heavy cream with coconut cream, though you may need to add a stabilizer such as cornstarch to help it hold its shape. Experimenting with different honeys can add a personal touch to the dish.

Perfecting Your Technique

When making the shortcake, be mindful not to overmix the dough. Mixing just until combined will keep your shortcakes tender rather than tough. Rolling the dough out gently on a floured surface helps maintain its integrity. Use a sharp biscuit cutter to ensure clean edges; pressing down rather than twisting will help them rise evenly. Keep an eye on them in the oven, as baking time can vary depending on your oven's calibration. They should be golden brown with slightly firm edges before they are removed.

While the strawberries are macerating, they will release their natural juices, which can be spooned over the shortcakes later. For a more intense strawberry flavor, you can add a splash of balsamic vinegar to the strawberries. It may sound unusual, but the tanginess enhances the sweetness of the fruit. Finally, remember to serve the shortcakes immediately after assembling to preserve the texture, as the whipped cream can soften the shortcake base if left to sit too long.

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
1 cup heavy cream

For the Topping

4 cups fresh strawberries, hulled and sliced
1/4 cup honey
1 cup heavy whipping cream

Instructions

Steps

Make the Shortcake

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the heavy cream, mixing until just combined. Turn the dough onto a floured surface and gently knead it a few times before patting it into a 1-inch thick rectangle. Cut into rounds with a biscuit cutter and place them on a baking sheet. Bake for 15-20 minutes until golden.

Prepare the Strawberries

While the shortcakes bake, combine the sliced strawberries with honey in a bowl. Toss gently to coat and let them sit for about 15 minutes to release their juices.

Whip the Cream

In a chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add honey and continue to beat until stiff peaks form.

Assemble the Shortcakes

Once the shortcakes are cool, slice them in half. Spoon on a generous amount of strawberries along with their juice, and top with a dollop of honey whipped cream. Replace the top and add more whipped cream and strawberries if desired.

Enjoy!

Pro Tips

For the best flavor, use ripe strawberries. You can also add a splash of vanilla to the whipped cream for an extra depth of flavor.

Storage and Make-Ahead Tips

If you want to make this dessert in advance, prepare the shortcakes and store them in an airtight container at room temperature for up to two days. You can also freeze them by wrapping each shortcake in plastic wrap, then placing them in a freezer bag for up to a month. When ready to serve, thaw at room temperature, and reheat in a 350°F (175°C) oven for a few minutes until warm.

The strawberries are best enjoyed fresh, but if you need to prepare them ahead of time, consider macerating them just a few hours before serving to maintain their texture. Prepare the whipped cream close to serving time, as it can lose its structure if made too far in advance. If you have leftover whipped cream, store it in the fridge in a sealed container, but keep in mind it will need to be re-whipped slightly before serving to regain its fluffiness.

Serving Suggestions

To elevate your strawberry shortcake, consider serving it alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent twist. Fresh mint leaves can provide a refreshing garnish that adds a pop of color and brightness to the dessert. You can also layer the ingredients in individual glass cups for a beautiful presentation—a perfect option for gatherings or potlucks.

For a fun variation, try incorporating other berries, such as blueberries or raspberries, along with the strawberries. You can create a mixed berry shortcake while still sticking to the basic recipe. Additionally, adding a splash of citrus zest to the whipped cream can brighten the flavors even further, giving your dessert a delightful zing that complements the sweetness of the strawberries.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.

→ How do I store leftover shortcake?

Store any leftover shortcake in an airtight container at room temperature for up to 2 days.

→ Can I make the shortcake ahead of time?

Absolutely! You can make the shortcake a day ahead and store them in an airtight container.

→ What variations can I make?

Feel free to substitute other fruits like peaches or blueberries for a delicious twist!