Strawberry Shortcakes with Labneh Whipped Cream

Strawberry Shortcakes with Labneh Whipped Cream is a delightful twist on the classic dessert that combines the sweet juiciness of fresh strawberries with buttery, flaky shortcakes and a sophisticated tangy cream.

The addition of labneh—a thick, strained yogurt cheese popular in Middle Eastern cuisine—brings a subtle complexity to the traditional whipped cream, balancing the sweetness of the berries with a gentle tartness. This elegant yet comforting dessert is perfect for spring and summer entertaining, when strawberries are at their peak sweetness.

The individually portioned shortcakes make for a beautiful presentation that will impress guests, while the make-ahead components allow for stress-free assembly just before serving. Whether you’re hosting a garden party or looking for a special treat to end a family meal, these strawberry shortcakes offer the perfect blend of familiar comfort and unexpected sophistication.

Why Labneh Cream Takes Shortcake to the Next Level

• Perfect Balance: The tangy labneh beautifully cuts through the sweetness of the berries and biscuits, creating a more complex flavor profile
• Elevated Flavor Profile: Adds a sophisticated dimension that transforms a simple dessert into something special
• Extra Creamy & Rich Texture: Labneh brings an unmatched thickness and velvety mouthfeel
• Still Easy to Assemble: Just as simple as traditional shortcake, but with a memorable twist
• Impressive Presentation: Wows guests with something they haven’t tried before

What makes this combination truly special is how the labneh’s subtle acidity enhances the natural sweetness of ripe strawberries while complementing the buttery richness of the shortcakes. Plus, the sturdy structure of labneh helps create a more stable whipped cream that holds its shape beautifully on your dessert.

Strawberry Shortcakes with Labneh Whipped Cream Recipe Overview

Strawberry Shortcakes with Labneh Whipped Cream Ingredients

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Key Ingredients

• For the Shortcakes (Makes 8):

• 2 cups (250g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (113g) cold unsalted butter, cubed

• 3/4 cup (180ml) cold heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon coarse sugar for topping (optional)

• For the Macerated Strawberries:

• 2 pounds (900g) fresh strawberries, hulled and sliced or quartered

• 1/4 cup (50g) granulated sugar

• 1 tablespoon fresh lemon juice (optional)

• 1 teaspoon vanilla extract (optional)

• For the Labneh Whipped Cream:

• 1 cup (240g) full-fat labneh

• 1 cup (240ml) cold heavy cream

• 3 tablespoons (24g) powdered sugar

• 1 teaspoon vanilla extract

How To Make Strawberry Shortcakes with Labneh Whipped Cream

Crafting the Perfect Shortcakes

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Instructions

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is crucial for creating flaky layers!
• In a small bowl, mix the cold heavy cream and vanilla.
• Make a well in the center of the flour mixture and pour in the cream mixture. Stir with a fork just until the dough begins to come together – it will look shaggy and that’s perfect.
• Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in thirds like a letter, then pat it out again. Repeat once more for extra flaky layers.
• Finally, pat the dough to 1-inch thickness and use a 2.5-inch round biscuit cutter to cut out circles. Press straight down without twisting (twisting seals the edges and prevents rising).
• Place the shortcakes on the prepared baking sheet about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
• Bake for 12-15 minutes until golden brown and well-risen. Transfer to a wire rack to cool slightly.

Step-by-Step: Preparing the Juicy Strawberries

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Instructions

• While the shortcakes are baking, hull your strawberries and slice or quarter them depending on size.
• In a large bowl, combine the berries with sugar, and if using, the lemon juice and vanilla extract.
• Gently toss and let the berries sit at room temperature for at least 30 minutes. This maceration process draws out the natural juices, creating that perfect saucy sweetness.
• Stir occasionally as the magic happens – you’ll notice the berries becoming glossier and a vibrant red syrup pooling at the bottom of the bowl.

Step-by-Step: Making the Dreamy Labneh Whipped Cream

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Instructions

• In a medium bowl, whisk the labneh until smooth to remove any lumps.
• In a separate chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
• Using an electric mixer with chilled beaters, whip the cream mixture on medium-high speed until medium peaks form – soft enough to be billowy but firm enough to hold their shape.
• Using a rubber spatula, gently fold about one-third of the whipped cream into the labneh to lighten it.
• Fold in the remaining whipped cream in two additions, using gentle, sweeping motions to preserve as much air as possible. Stop when the mixture is just combined and no streaks remain.
• The finished cream should be luscious and stable, with a subtle tang and a texture that’s slightly thicker than traditional whipped cream – perfect for dolloping!

Assembling Your Masterpieces

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Instructions

• Split the warm or cooled shortcakes horizontally with a serrated knife.
• Place the bottom half on a serving plate.
• Spoon a generous portion of the macerated strawberries and their juices over the bottom half, allowing the shortcake to absorb some of that delicious syrup.
• Add a generous dollop of the labneh whipped cream.
• Place the shortcake top on (or slightly askew for a more rustic look).
• Finish with another small dollop of the labneh cream and a perfect strawberry slice or mint sprig.
• Serve immediately for the best texture and flavor experience.

Tips for Strawberry Shortcakes & Labneh Whipped Cream Success

Shortcake Secrets:

• Keep everything COLD! Refrigerate your flour and bowl beforehand for extra-flaky biscuits.
• Handle the dough minimally – overworking develops gluten, resulting in tough shortcakes.
• If the butter starts softening while you work, pop everything in the freezer for 5 minutes.
• For maximum rise, cut straight down with your biscuit cutter without twisting.

Labneh Cream Know-How:

• Use only full-fat labneh for the best texture and flavor balance.
• If your labneh seems especially thick, you might need to thin it slightly with a tablespoon of milk before folding.
• If your cream isn’t whipping properly, your bowl and beaters might not be cold enough – chill them and try again.
• If your final cream seems grainy, you may have overwhipped the cream before folding – next time, stop at medium peaks.

Make-Ahead Strategy:

• Shortcakes can be baked a day ahead and stored in an airtight container (warm briefly in the oven before serving).
• Berries can be macerated up to 3 hours ahead and kept at room temperature.
• For the cream, whip the heavy cream and prepare the labneh separately, then fold them together just before serving.

Labneh Love: Understanding the Star Ingredient

Labneh is a Middle Eastern strained yogurt cheese with a texture somewhere between Greek yogurt and cream cheese. Made by straining regular yogurt until much of the whey drains away, it develops a rich, concentrated tanginess and incredible creaminess. While it’s traditionally served as a savory spread or dip with olive oil and za’atar, its natural acidity and luxurious texture make it a wonderful addition to desserts. In this shortcake application, labneh brings complexity and balance, transforming a simple sweet treat into something subtly sophisticated.

Variations & Serving Ideas

• Add lemon zest to the shortcake dough for a bright citrus note that complements the berries
• Mix in a tablespoon of rosewater to the labneh cream for a subtle floral dimension
• Layer in sliced peaches or blackberries among the strawberries for a mixed berry experience
• Drizzle with aged balsamic glaze just before serving for an elegant, complex finish
• Create a shortcake bar with all components served separately, allowing guests to build their own masterpieces

How To Store Your ShortCakes With Labneh Cream

• Shortcakes: Store in an airtight container at room temperature for up to 2 days. Refresh in a 300°F oven for 5 minutes before serving.
• Macerated Strawberries: Refrigerate for up to 24 hours, but they’re best enjoyed within a few hours of preparation.
• Labneh Cream: This is best made shortly before serving. If necessary, you can store it covered in the refrigerator for up to 24 hours, though it may need a gentle stir before using.
• Assembled Shortcakes: These beautiful creations don’t store well – they’re a tribute to living in the moment! Enjoy immediately after assembly.

FAQs About Strawberry Shortcakes with Labneh Whipped Cream

Can I use Greek yogurt instead of labneh? Yes, but the result will be a bit different. Greek yogurt is less thick and slightly more tart than labneh. If substituting, use full-fat Greek yogurt and strain it through cheesecloth for a few hours to remove excess moisture.

Why are my shortcakes tough? The most common culprit is overworked dough. Remember to handle the dough gently and minimally – stop mixing as soon as it comes together.

My labneh cream is runny. What happened? Several possibilities: your cream wasn’t cold enough, you didn’t whip it to medium peaks before folding, or you might have over-folded, deflating the air bubbles. Make sure to use full-fat labneh and fully chilled equipment.

Can I make this recipe gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The shortcakes might be slightly more delicate but will still be delicious.

How can I tell when my shortcakes are done? They should be well-risen and golden brown on top and bottom. If you tap the bottom, it should sound hollow.

A Fresh Finale

These strawberry shortcakes with labneh whipped cream represent the best of culinary fusion – honoring tradition while embracing new possibilities. The familiar comfort of buttery biscuits and sweet summer berries gets elevated by the sophisticated tang of labneh cream, creating a dessert that’s both nostalgic and novel. It’s the perfect way to celebrate strawberry season, impress dinner guests, or simply treat yourself to something special on a warm evening.

Have you tried this tangy twist on a classic? Let me know in the comments how your labneh cream adventure turned out! Tag your creations with #TangyShortcakeJoy so I can see your beautiful desserts!