Strawberry Shortcake with Jasmine Whipped Cream

By Jeri Mobley-Arias
June 16, 2023 | Updated on August 23, 2023

The best strawberry shortcake recipe includes fresh strawberries and jasmine-infused whipped cream nestled between buttery, flaky homemade biscuits. Serve this mouthwatering dessert as a light, fruity treat for all your summer festivities.

For more delicious strawberry dessert recipes, try my Strawberry Ice Cream with Basil Oil, No-Bake Cheesecake Bars and No-Churn Strawberry Cheesecake Ice Cream next. For more biscuits, check out my Drop Biscuits recipe next!

strawberry shortcake with jasmine whipped cream on a homemade biscuits and on a white plate

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No dessert is more synonymous with summer than strawberry shortcake. Fresh, juicy, sliced strawberries and light, refreshing whipped cream make this perfect for warm weather. And the buttery layers of the biscuit make this even more mouthwatering.

I can’t imagine a bite more heavenly than strawberries and cream on a warm, buttered biscuit. So skip the store-bought angel food cake mix because this is the best strawberry shortcake recipe.

Why This Strawberry Shortcake Recipe Works

  • Unique – The aromatic quality of the jasmine-infused whipped cream puts a fresh spin on this classic treat.
  • Easy – Although this recipe takes a little bit of preplanning, it’s essentially a biscuit recipe with a few extra steps. So leave the Bisquick on the shelf because my recipe has simple instructions and tastes ten times better!
  • Versatile – This is a great portable dessert to serve on any occasion. Bring it to picnics, potlucks, baby showers, brunches, and barbeques. Assemble just before serving.
strawberry shortcake with jasmine whipped cream on a homemade biscuits and on a white plate

Tools You’ll Need

Ingredients You Will Need for Strawberry Shortcake Recipe

This homemade strawberry shortcake has three components: jasmine-flavored whipped cream, sliced and sweetened strawberries, and fluffy biscuits.

Jasmine-Infused Whipped Cream

  • Jasmine tea leaves – The sweet floral notes of this tea elevate the whipped cream and give it an air of sophistication.
  • Sugar – For added sweetness.
  • Heavy Cream – This is the base of whipped cream.

Strawberries

  • Fresh Strawberries – Ensure they are hulled and sliced. Fresh is best but if they’re out of the season or the fresh selection at the grocery looks grim, you can use frozen strawberries.
  • Sugar – Sugar encourages the release of juices. Use both white sugar and brown sugar for the depth of flavor.
  • Salt – A dash of kosher salt helps to balance all that sweetness.

Biscuits

  • All-purpose flour – Spooned and leveled.
  • Baking powder – This helps the biscuits rise and also produces those iconic flaky layers we love so much.
  • Kosher salt – I use the Diamond Kosher brand.
  • Unsalted European butter – It is richer and softer than regular. Cut the butter into cubes and make sure it is very cold.
  • Sugar – This adds sweetness but also contributes to the tender texture of the buttermilk biscuits.
  • Buttermilk – This tenderizes the dough and adds a nice, tangy quality.
  • Lemon zest – This adds a sweet, citrus note that compliments the strawberries and cream.
  • Turbinado sugar – Add these large coarse crystals to the top of each biscuit just before placing them in the oven for a sweet finishing touch.
strawberry shortcake with jasmine whipped cream on a homemade biscuits and on a white plate

How To Make Strawberry Shortcake

Start with the whipped cream so the jasmine tea leaves have time to infuse. Prepare the strawberries ahead of time too, so the fruit can become macerated. The biscuits take the longest but you’ll want those nice and fresh for your strawberry shortcake.

Macerate Fresh Strawberries

Three hours before starting on the biscuits, add hulled and sliced strawberries to a bowl. Add both sugars and a pinch of salt and carefully stir to combine. Cover with cling wrap and place in the refrigerator.

Jasmine-Infused Whipped Cream

  1. The night before, place heavy cream and jasmine tea leaves in a medium-sized measuring cup. Cover and leave in the refrigerator.
  2. The next day, and just before serving, strain the mixture, then transfer to a mixing bowl. Add sugar and beat on high for 2-3 minutes or until stiff peaks form.

Biscuits

  1. In a medium mixing bowl, add flour, sugar, baking powder, and salt. Whisk until thoroughly combined then add lemon zest and whisk again. Add very cold cubed butter and pinch with your fingers until pea-sized bits are throughout the flour mixture.

2. Add buttermilk and stir with a spatula until the ingredients form a dough. The mixture will look a bit dry and shaggy, that’s okay. Do not over-mix the dough.

3. Flour a clean work surface and roll out the dough. Roll out and form into a rectangle that is 1-inch thick.

4. Use a bench scraper or knife to divide the dough into thirds, then stack them onto one another. Use a rolling pin to even out the dough into a 1-inch rectangle again and repeat for a total of three times. This is how you will get the beautiful flaky layers.

flour, salt, baking powder, lemon zest, sugar, butter in a bowl to make buscuits

5. Divide the dough into 6 even squares then transfer to a baking sheet. Place in the refrigerator for 30 minutes. This will ensure a uniform rise. While biscuits are chilling, preheat oven to 425°F.

6. Just before baking brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool.

Assemble Strawberry Shortcake

Split each biscuit in half. ON the bottom half, top with whipped cream, and the desired amount of strawberries, and some juice on top. Top with the biscuit and enjoy your strawberry shortcakes!

six biscuits on a baking sheet topped with turbinado sugar and heavy cream and after of baked biscuits

Tips and Tricks

  • Remember to use cold pats of butter when making the biscuits from scratch. This is the key to making great biscuits because it produces flaky layers.
  • Thoroughly mix the dry ingredients before adding the wet ingredients.
  • Do not overmix the biscuit dough. Overmixing leads to tough biscuits.

Variations

  • Fruits – Want to take a step on the wild side? Swap strawberries for another summer fruit like ripe peaches or other berries like blueberries or raspberries.
  • Cake – Not a fan of biscuits? Although traditional strawberry shortcake recipes are made with biscuits, you can definitely make them with actual cake (i.e., angel food cake, sponge cake, white cake, yellow cake, or even pound cake).

Storage

Although strawberry shortcake is best enjoyed immediately, leftovers can be stored. Store the whipped cream, strawberries, and biscuits separately, in airtight containers in the fridge. The whipped cream and biscuits will last up to one week. The strawberries must be consumed within 2-3 days.

Frequently Asked Questions

What is strawberry shortcake vs regular cake?

Shortcake usually has more butter than flour, resulting in a crumbly, tender texture whereas regular cake has a more airy texture. Shortcakes also tend to be less sweet than traditional cake because they are the base for a dessert and not the dessert itself.

Can I make strawberry shortcake ahead of time?

Prepare the strawberries and whipped cream in advance but don’t assemble them until you are ready to serve them.

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strawberry shortcake with jasmine whipped cream on a homemade biscuits and on a white plate

Strawberry Shortcake with Jasmine Whipped Cream

The best strawberry shortcake recipe includes fresh strawberries and jasmine-infused whipped cream nestled between buttery, flaky homemade biscuits. Serve this mouthwatering dessert as a light, fruity treat for all your summer festivities.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 shortcakes
Author Jeri Mobley-Arias
Course Dessert
Cuisine American

Equipment

  • Bench Scraper
  • ½-baking sheet,
  • Rolling Pin
  • Mixing bowl
  • Pastry brush

Ingredients

Jasmine-Infused Whipped Cream **See instructions for when to prep**

  • 2 tablespoons Jasmine tea leaves
  • tablespoon sugar

Strawberries – **See instructions for when to prep**

  • 1 pound strawberries, hulled and sliced
  • 3 tablespoons sugar
  • 2 teaspoons brown sugar
  • teaspoon kosher salt

Biscuits

  • cups all-purpose flour, spooned and leveled
  • tablesoons baking powder
  • teaspoons kosher salt, Diamond Kosher
  • cup unsalted European butter, cubed and very cold
  • ¼ cup sugar
  • 1 cups buttermilk, plus more for brushing
  • teaspoons lemon zest

Biscuit Tops

  • 2 tablespoons turbinado sugar
  • 2 tablespoons heavy cream

Instructions

Strawberries

  • 3 hours before starting on the biscuits, add hulled and sliced strawberries to a bowl. Add both sugars and pinch of salt and carefully stir to combine. Cover with cling wrap and place in the refrigerator.

Jasmine-Infused Whipped Cream

  • The night before, place heavy cream and jasmine tea leaves in a medium-sized measuring cup. Cover and leave in the refrigerator.
  • The next day, and just before serving, strain the mixture, then transfer to a mixing bowl. Add sugar and beat on high for 2-3 minutes or until stiff peaks form.

Biscuits

  • In a medium mixing bowl, add floour, sugar, baking powder, and salt. Whisk until thoroughly combined then add lemon zest and whisk again. Add very cold cubed butter and pinch with your fingers until pea-sized bits are throughout the flour mixture.
  • Add buttermilk and stir with a spatula until ingredients form a dough. The mixture will looks a bit dry and shaggy, that's okay. Do not over-mix the dough.
  • Flour a clean work surface and roll out the dough. Roll out and form into a rectangle that is 1-inch thick.
  • Use a bench scraper or knife to divide the dough into thirds, then stack them onto one another. Use a rolling pin to even out the dough into a 1-inch rectangle again and repeat for a total of three times. This is how you will get the beautiful flaky layers
  • Divide the dough into 6 even squares then transfer to a baking sheet. Place in the refrigerator for 30 minutes. This will ensure a uniform rise. While biscuits are chilling, preheat oven to 425°F.
  • Just before baking brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool.

Assembly

  • Split each biscuit in half. ON the bottom half,top with whipped cream and desired amount of strawberries and some juice on top. Top with the biscuit and enjoy.
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strawberry shortcake with jasmine whipped cream on a homemade biscuits and on a white plate

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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