Description
Sweet strawberry shortcake brings classic Southern comfort to dessert tables nationwide. Layers of buttery biscuit, fresh strawberries, and pillowy whipped cream create a perfect balance of textures that welcome you into pure summer bliss.
Ingredients
Scale
Strawberry Shortcake Ingredients
Cake Base:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 ⅔ cups (236 ml) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) warm water
- 1 teaspoon vanilla paste or extract
- ½ teaspoon lemon juice or white vinegar
Fruit and Syrup:
- 1 lb (454 g) fresh strawberries, sliced
- ½ lb (227 g) strawberries for puree
- ¾ cup (180 ml) water for simple syrup
- ¾ cup (150 g) granulated sugar for simple syrup
- ½ cup sliced strawberries for simple syrup
- 3 tablespoons sugar for puree
- ½ tablespoon cornstarch
- 1 tablespoon water for puree
Cream Topping:
- 4 ounces (113 g) cream cheese
- 4 cups cold heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
Instructions
- Prepare a 9-inch cake pan by lining it with parchment paper and preheating the oven to 350°F (180°C).
- Combine dry ingredients including flour, baking powder, and salt in a mixing bowl.
- Whip egg whites with lemon juice until foamy, gradually incorporating sugar until stiff, glossy peaks develop.
- In a separate bowl, whisk egg yolks with remaining sugar until light and fluffy, then gently incorporate oil, water, and vanilla extract.
- Carefully fold flour mixture into yolk mixture in thirds, alternating with egg white mixture to maintain airy texture.
- Transfer batter to prepared pan and bake for 25-30 minutes until golden and springy to touch.
- Allow cake to cool completely on a wire rack.
- Create strawberry simple syrup by simmering water, sugar, and strawberries until sugar dissolves, then cool and strain.
- Prepare strawberry puree by cooking strawberries with sugar, thickening with cornstarch slurry, then blending until smooth.
- Chill mixing bowl and whisk before creating whipped cream frosting by beating cream cheese, powdered sugar, and vanilla.
- Gradually incorporate heavy cream, whipping until stiff peaks form.
- Carefully slice cooled cake into three horizontal layers.
- Brush each layer generously with prepared strawberry simple syrup.
- Layer cake with whipped cream frosting and fresh strawberries between each section.
- Cover entire cake with remaining whipped cream frosting.
- Drizzle strawberry puree over top for final decorative touch.
- Refrigerate briefly to set before serving.
Notes
- Achieve a light, airy sponge cake by carefully folding egg whites without deflating the delicate mixture.
- Chilling your mixing bowl and whisk helps create extra-stable whipped cream with perfect peaks.
- Reserve some fresh strawberries for beautiful top decoration to elevate the visual appeal of your dessert.
- Make the simple syrup and strawberry puree a day ahead to save time during assembly and enhance flavor melding.
- Room temperature ingredients ensure smoother mixing and better incorporation of components in both cake and frosting.
- Brush cake layers generously with strawberry syrup to keep the sponge moist and infuse intense fruity flavor throughout.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 37 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg