Description
This classic Strawberry Shortcake recipe features a light and fluffy cake layered with sweet macerated strawberries and rich homemade whipped cream, perfect for a delightful dessert that serves eight.
Ingredients
Scale
Cake
- 1 cup all-purpose, unbleached flour
- 1.5 ml baking powder
- 1/4 tsp salt
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1.5 cups sugar, divided
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup milk
Strawberries
- 2/3 cup fresh strawberry slices
- 1/4 cup sugar (for strawberries)
- 1 vanilla pod (or 1 tsp vanilla extract)
- Fresh strawberries for garnish
Whipped Cream
- 3/4 cup heavy cream
- 3/4 cup sugar (for whipped cream)
- 1 vanilla pod (seeds scraped) or 1 tsp vanilla extract
Instructions
- Make the Cake: Preheat your oven to 350°F (180°C). Grease and line a 20-cm (8-inch) springform pan with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Prepare Meringue: In a separate bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup of sugar while continuing to beat until firm peaks form. Set aside this meringue for later use.
- Mix Wet Ingredients: In another bowl, beat the softened butter, egg yolks, vanilla extract, and the remaining sugar until the mixture is fluffy and well combined.
- Combine Batter: Alternately add the dry ingredients and milk to the butter mixture, mixing well after each addition to create a smooth batter.
- Fold in Meringue: Gently fold one-fourth of the meringue into the batter to lighten it, then carefully fold in the remaining meringue without deflating the mixture.
- Bake: Pour the batter into the prepared springform pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for a few minutes before removing it. Then, place it on a wire rack to cool completely.
- Prepare Strawberries: Slice the vanilla pod lengthwise and scrape out the seeds. In a bowl, combine the sliced strawberries, sugar, and vanilla seeds (or vanilla extract). Let them macerate for 15 minutes to develop flavor.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream with sugar and vanilla extract until stiff peaks form, ensuring a rich and fluffy texture.
- Slice Cake: Once cooled, slice the cake horizontally into two layers using a serrated knife for even layers.
- Assemble Bottom Layer: Spread about 1 cup of whipped cream evenly over the cut side of the bottom cake layer.
- Add Strawberries: Spoon the macerated strawberries over the whipped cream layer to add sweetness and moisture.
- Top Layer Placement: Carefully place the second cake layer on top of the strawberries, cut side facing down.
- Finish with Whipped Cream: Spread the remaining whipped cream over the top layer and garnish with fresh strawberries for an attractive presentation.
- Serve: Slice the assembled shortcake into portions and enjoy this classic, luscious dessert.
Notes
- Ensure the egg whites are whipped to firm peaks for a light and airy cake texture.
- Alternately folding the dry ingredients and milk helps maintain the batter’s lightness.
- Macerating the strawberries enhances their natural sweetness and softens them for better layering.
- Using fresh vanilla pods adds a deep, authentic vanilla flavor, but pure vanilla extract can be used as a convenient substitute.
- Ensure the cake is completely cooled before slicing and assembling to prevent the whipped cream from melting.
- For best results, serve the shortcake the same day it’s assembled to enjoy fresh textures.
