Vanilla Bean Strawberry Shortcake

Name: Vanilla Bean Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 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; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1 tablespoon vanilla bean paste

Highlighted under: Baking & Desserts

I absolutely adore making Vanilla Bean Strawberry Shortcake, especially when the strawberries are in season. The combination of the light, fluffy cake, creamy vanilla bean infused whipped cream, and fresh, juicy strawberries creates a delightful dessert that is both elegant and comforting. Each bite is a celebration of flavors that reminds me of sunny afternoons spent in the garden with family and friends. I think you’ll love how simple yet impressive this dish is, making it perfect for any occasion or simply to indulge yourself.

Created by

Anna

Last updated on 2026-02-01T15:30:28.397Z

When I first attempted this recipe, I was astonished by how perfectly the flavors melded together. The aroma of vanilla bean wafting through the kitchen was enough to make anyone’s mouth water. I found that using fresh strawberries, rather than frozen, elevates the dish to a whole new level, ensuring a burst of freshness in every bite.

One of my favorite tips is to whip the cream just before serving. This way, it stays fluffy and maintains its structure, which is essential for stacking the shortcakes. Making your whipped cream with real vanilla bean pods provides that homey touch that store-bought never achieves!

Why You'll Love This Recipe
The fragrance of fresh vanilla bean captivates your senses.
A delightful contrast of fluffy cake and luscious cream.
Perfect for impressing guests or enjoying a solo treat.

Understanding Each Component

The shortcake itself is the backbone of this dessert, and using cold butter is key to achieving that flaky texture. When cutting the butter into the flour mixture, aim for pea-sized pieces; this ensures that when the shortcakes bake, the butter steams and creates those desirable pockets of air. Be careful not to overmix once you add the heavy cream; just mix until all the flour is incorporated. Overworking will lead to dense shortcakes instead of the light and fluffy ones we're aiming for.

The quality of the strawberries you choose can make or break this dish. When possible, pick ripe, local strawberries that are firm and fragrant. If they are not in season, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture. For the best flavor, snack on a few raw strawberries while you prepare them; it's a delightful treat that may inspire you to enhance your final dessert with a touch of fresh mint or citrus zest.

Tips for the Perfect Whipped Cream

Whipping cream is all about temperature and technique. Ideally, start with chilled heavy cream and a chilled mixing bowl, as this helps in achieving stable peaks. Whip the cream at medium speed until soft peaks form, which should take about 2-3 minutes. If you whip too long, the cream can turn grainy and eventually butter-like, so watch it closely. If you want to take your whipped cream to the next level, consider adding a tablespoon of powdered sugar for sweetness, which also stabilizes the cream a bit more.

Additionally, using vanilla bean paste in your whipped cream elevates the flavor profile and adds a beautiful speckled appearance. If you run out of vanilla bean paste, you can substitute with pure vanilla extract; use about half the amount, as extracts tend to be more concentrated. Don’t be afraid to experiment with different flavors like almond or a splash of citrus extract for a twist that complements the freshness of the strawberries.

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

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup heavy cream
1 tablespoon vanilla bean paste

Instructions

Prepare the Strawberries.

In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Toss gently to coat and set aside to macerate for about 15 minutes.

Make the Shortcake.

Preheat the oven to 425°F (220°C). In a large bowl, mix together 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. Turn the dough onto a floured surface and knead gently before rolling it out to about 1-inch thick. Cut into rounds using a biscuit cutter and place on a baking sheet.

Bake the Shortcakes.

Bake in the preheated oven for 15 minutes, or until golden brown. Remove and let cool slightly.

Make the Whipped Cream.

In a mixing bowl, combine the heavy cream with vanilla bean paste and whip until soft peaks form.

Assemble the Shortcake.

Slice the shortcakes in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Top with the other half of the shortcake, additional strawberries, and cream. Serve immediately.

Pro Tips

For a unique twist, try adding a splash of orange liqueur to the strawberries while macerating for extra flavor.

Storage and Make-Ahead Tips

While this dessert is best enjoyed fresh, you can certainly make components ahead of time. The shortcakes can be baked a day in advance; just store them in an airtight container at room temperature to keep them from getting soggy. Fresh strawberries can be hulled and sliced a few hours ahead, but wait until just before serving to toss them with sugar to keep them from getting too mushy.

The whipped cream can also be made up to 24 hours in advance. To maintain its texture, I recommend mixing in a stabilizer like powdered sugar or cornstarch. When it’s time to serve, simply re-whip the cream briefly if it has deflated, and assemble your shortcakes to enjoy.

Serving Suggestions and Variations

This Vanilla Bean Strawberry Shortcake can easily be transformed to fit seasonal fruits. In the summer, consider adding blueberries or peaches for a mixed berry shortcake, and in the fall, sliced peaches or diced apples with a sprinkle of cinnamon can offer a warm twist. You can also layer in a bit of lemon curd for an unexpected zesty kick that contrasts beautifully with the sweet strawberries.

For a fun presentation, serve the components in individual cups instead of layering them in traditional shortcake form. This allows guests to enjoy the delightful textures and flavors while still being visually appealing. You can also offer toppings like grated chocolate or crushed nuts for added crunch and flavor.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries provide the best flavor and texture, you can use frozen strawberries. Just ensure they are properly thawed and drained before using.

→ How do I store leftovers?

Store any leftover shortcake components separately in the fridge. The shortcake should be consumed within 2 days for the best texture.

→ Can I make the shortcakes in advance?

Yes! You can bake the shortcakes a day ahead and store them in an airtight container. Just whip the cream and prepare the strawberries the day you serve them.

→ What can I substitute for heavy cream?

You can substitute heavy cream with a non-dairy alternative such as coconut cream, but the texture will be different.