I have served these gorgeous shortcakes on numerous occasions. When strawberries are in season, this recipe for Strawberry Shortcake with White Chocolate Whipped Cream will wow your company. Or just treat your family to a delectable dessert!
Strawberry Shortcake with White Chocolate Whipped Cream
I decided to bake up some sweet, flaky, buttermilk shortcakes with Grand Marnier spiked strawberries for our Easter dessert. This time of year, I always gravitate towards berry recipes, like this exquisite Strawberry Dream Dessert. My family was also thrilled with these Strawberry Shortcakes made with an olive oil cake, too!
For this shortcake, instead of spoonfuls of ordinary whipped cream, dollops of white chocolate mousse contribute a heavenly, indulgent topping. This Strawberry Shortcake with White Chocolate Whipped Cream was a dreamy holiday dessert.
How to Make the Flakiest Shortcakes
The main tip for making flaky shortcakes or biscuits is to not overwork the dough. The goal is to have tiny cold bits of butter throughout, which in turn will melt and steam in the oven, making little pockets of air.
- I’m sure you’ve heard raves about old-fashioned buttermilk biscuits. Well, these are buttermilk shortcakes. As with biscuits, the buttermilk works it’s magic in making tender biscuits.
- If you don’t want to buy a quart of buttermilk, it’s easy to make a substitute at home. PRO-Tip: To make buttermilk, add a tablespoon of lemon juice or neutral flavored vinegar, like white or cider, to a 1 cup Pyrex measuring cup. Fill the cup to the 1 cup mark with milk. Let sit for about 5 minutes to allow the mixture to thicken or curdle slightly. Stir and use what you need for the recipe.
- There is both butter and shortening in this shortcake recipe. The butter provides flavor and some of the necessary fat needed, but the shortening helps ensure flakiness.
- Using a technique I picked up via Cook’s Illustrated, I used my fingers to flatten pieces of cold butter in the biscuit dough. The flat pieces of butter assist in making more layers in each biscuit. For the most tender, flaky shortcakes, do not overwork the dough.
- Then after rolling out the dough on a flour-dusted Silpat, I folded it over twice, like a letter, then rolled it again. Sort of a modified lamination,as when making puff pastry or croissant dough, which helps build layers in the finished baked goods.
- PRO-Tip: Using a round biscuit cutter, press straight down to cut without twisting. The twisting process will inhibit the biscuits ability to rise properly.
- Like with puff pastry, the dough bakes up best when cold, so don’t overwork the dough which will warm the butter pieces. You may want to pop your baking sheet with the cut biscuits in the freezer for a few minutes before popping them in the oven.
The whipped mousse topping is simply made by melting white chocolate with some heavy cream, then allowing this ganache to cool and folding it into stiffly whipped cream. Orange liqueur added to sliced berries gives them a touch of elegance. Perfect for a holiday dessert. As we enter fresh berry season in the northern hemisphere, I hope you will try this out of the ordinary strawberry shortcake for any special occasion.
What I Used to Make These Strawberry Shortcakes:
- Slipat Non-Stick Silicone Commercial Size Baking Mat
- Heavy Duty Biscuit Cutter Set
- 10 Piece Nesting Glass Mixing Bowl Set
More Strawberry Recipes You’ll Love:
- 103 Strawberry Recipes from Saving Room for Dessert
- Mile High Strawberry Pie which was a childhood favorite on holidays!
- Strawberry Cream Pie with a graham cracker crust, creamy filling, and beautiful strawberry topping!
- Strawberry Cheesecake Trifle which will receive rave reviews at any gathering.
- Strawberry Topped Cheesecake
- Check out more of my Dessert Recipes.
Add to Your Grocery List:
- All-Purpose Four
- Baking Powder (if you have some in your pantry, it may have expired. It doesn’t stay potent for much for than a year!)
- Baking Soda
- Buttermilk (see PRO-Tip above on how to make your own buttermilk at home)
- Fresh Strawberries
- Heavy Cream
- White Chocolate Bars
- Grand Marnier
This post was originally posted in April 2013. Photos and text were updated in 2019.
- 2 1/2 cups flour plus more for rolling dough
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 tablespoons shortening
- 1/2 cup cold butter
- 1 1/4 cup cold buttermilk
- 8 ounces good quality chocolate, I used Guittard
- 1 2/3 cup heavy cream
For strawberry topping:
- 3-4 cups of strawberries, sliced
- 1/4 cup sugar
- 1 tablespoon Grand Marnier, optional
- Preheat oven to 450º. Line baking sheet with parchment paper.
- In a bowl, whisk together dry ingredients. Cut in shortening in with pastry blender till resembles corn meal. Cut butter into 8 pieces and, one at a time, rub them into the flour with your fingers till they are flattened into thin sheets.
- Put the bowl in the freezer for 15 minutes.
- Add all the buttermilk except the last two tablespoons. Carefully toss with a spatula till well moistened. If the dough is too dry, add the remaining buttermilk. Lightly flour a Silpat or your countertop and roll the dough out to approximately 11 x 16. Fold the dough into thirds, then roll to about an inch thick.
- Cut into biscuits using round biscuit or cookie cutter. Dip the cutter into flour if it sticks to the dough. Gather scraps to make last couple biscuits. Bake about 15 minutes or till lightly browned.
- Make mousse while biscuits are cooking: Melt white chocolate with ⅔ cup cream in a microwave, stopping and stirring at short intervals till chocolate is melted, and ganache is smooth. Set aside to cool to room temperature.
- Beat remaining 1 cup of cream to stiff peaks. Fold about ⅓ of cream into cooled (should be thickened, but not firm) chocolate. Then fold in the rest of the cream. Chill for 2 hours before serving.
- For berries: slice strawberries and sweeten with sugar. Mix in Grand Marnier. Chill till ready to serve.
- To serve, break shortcakes in half, top bottom with a large dollop of mousse followed by spoonfuls of berries. Top with rest of shortcake.
Biscuit Recipe adapted from Cook's Illustrated and Mousse Recipe adapted from Bon Appetit.
Serving Size:1 shortcake
Amount Per Serving: Calories: 893 Total Fat: 50g Saturated Fat: 28g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 96mg Sodium: 714mg Carbohydrates: 104g Net Carbohydrates: 0g Fiber: 8g Sugar: 49g Sugar Alcohols: 0g Protein: 12g