If you’re searching for a dessert that feels like a warm hug on a plate, then this Strawberry Shortcake with Fresh Strawberries and Vanilla Bean Whipped Cream Recipe is exactly what you need. Combining tender, airy cake with luscious, juicy strawberries and a dreamy whipped cream infused with real vanilla bean seeds, this classic treat is both timeless and irresistibly fresh. Every bite is a celebration of sweet and delicate textures, perfect for sharing with loved ones or indulging all by yourself on a sunny afternoon.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in making this strawberry shortcake shine. From the fluffy cake base to the perfectly whipped cream, every component is a piece of the delicious puzzle.
- 1 cup all-purpose, unbleached flour: The foundation for our tender cake, unbleached flour ensures a soft crumb.
- 1.5 ml baking powder: This helps the cake rise perfectly fluffy without heaviness.
- 1/4 tsp salt: A pinch to balance and enhance all the flavors.
- 3 eggs, separated: Egg whites give lift when whipped, yolks add richness and color.
- 1/4 tsp cream of tartar: Stabilizes the egg whites for that perfect meringue texture.
- 1.5 cups sugar, divided: Sweetness spread through the cake and toppings for balanced flavor.
- 1/2 cup unsalted butter, softened: Brings moisture and a velvety texture to the cake.
- 1 tsp vanilla extract: Adds warmth and depth to the entire dessert.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 2/3 cup fresh strawberry slices: The natural, juicy centerpiece that bursts with flavor.
- 1/4 cup sugar (for strawberries): Sweetens the strawberries while they macerate, releasing their juices.
- 3/4 cup heavy cream: The base for our luscious whipped cream topping.
- 3/4 cup sugar (for whipped cream): Sweetens the cream to perfection without overpowering.
- 1 vanilla pod: Real vanilla seeds infuse the whipped cream with an aromatic punch.
- Fresh strawberries for garnish: Adds a pop of vibrant color and freshness on top.
How to Make Strawberry Shortcake with Fresh Strawberries and Vanilla Bean Whipped Cream Recipe
Step 1: Prepare and Bake the Cake
Start by heating your oven to 350°F (180°C) and greasing a springform pan lined with parchment paper. This sets the stage for a flawless, evenly baked cake. Whisk your dry ingredients—flour, baking powder, and salt—in a bowl and set them aside for easy access later.
Step 2: Whip the Egg Whites
Take the egg whites and cream of tartar, beat until soft peaks form, then gradually add ½ cup sugar, continuing until firm, glossy peaks develop. This meringue will give the cake its light and airy texture, so take your time and enjoy the process.
Step 3: Mix the Batter
In a new bowl, beat together the softened butter, egg yolks, remaining sugar, and vanilla extract until fluffy and pale; this adds richness and flavor. Alternate adding dry ingredients and milk to keep the batter smooth and tender. Then gently fold in a quarter of the meringue to lighten the mixture before folding in the rest carefully, keeping as much air as possible.
Step 4: Bake and Cool
Pour the batter into your prepared pan and let it bake for approximately 55 minutes. Test doneness with a toothpick in the center—if it comes out clean, your cake is ready. Cool the cake in the pan for a few minutes before transferring to a wire rack to cool completely, preparing it for assembly.
Step 5: Macerate the Strawberries
Slice your fresh strawberries and stir them gently with sugar and scraped vanilla bean seeds. Let this mixture sit for 15 minutes to release delicious, natural juices that will soak perfectly into your cake layers.
Step 6: Make the Vanilla Bean Whipped Cream
Combine heavy cream, sugar, and vanilla extract in a chilled bowl and whip until stiff peaks form. This creamy topping will add the perfect balance of sweetness and a velvety texture that melts in your mouth.
Step 7: Assemble Your Shortcake
Slice the cooled cake horizontally to create two layers. Spread a generous cup of whipped cream on the bottom half, then spoon the macerated strawberries with their juices evenly on top. Place the second cake layer on, cut side down, then spread the remaining whipped cream on top. Garnish with fresh strawberries, and your masterpiece is ready to enjoy!
How to Serve Strawberry Shortcake with Fresh Strawberries and Vanilla Bean Whipped Cream Recipe
Garnishes
Adding fresh strawberries on top is the classic choice, but you can also sprinkle a little powdered sugar for a delicate touch or add some finely chopped mint leaves for a fresh, aromatic hint that surprises the palate.
Side Dishes
This strawberry shortcake pairs beautifully with a light, refreshing cucumber salad or a scoop of vanilla ice cream for an extra indulgent dessert experience. A chilled glass of sparkling rosé also complements the sweetness perfectly.
Creative Ways to Present
Try serving individual portions in pretty glasses or mason jars, layering cake pieces, macerated strawberries, and whipped cream for an elegant parfait look. Alternatively, cut the shortcake into small cubes and serve as bite-sized finger food at a party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry shortcake covered tightly in the refrigerator to preserve freshness for up to two days. The whipped cream and strawberries are best enjoyed fresh, but storing properly helps retain moisture and flavor.
Freezing
This dessert is best enjoyed fresh, but you can freeze the cake layers separately wrapped well in plastic wrap and foil for up to two months. Thaw completely before assembling with fresh strawberries and whipped cream.
Reheating
If you want to enjoy the cake warm, gently warm the cake layers in a low oven or microwave before adding your strawberries and whipped cream. Avoid reheating once fully assembled to keep the whipped cream fresh and stable.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to avoid excess liquid that could make the cake soggy.
What can I substitute for vanilla bean?
If you don’t have a vanilla pod, high-quality vanilla extract is a perfect substitute and still adds that lovely aromatic flavor to your whipped cream and strawberry mix.
How do I know when the cake is fully baked?
Use the toothpick test by inserting it into the center of the cake. When it comes out clean or with just a few dry crumbs, your cake is done baking and ready to cool.
Can I make this dessert dairy-free?
Yes, you can use plant-based milk and dairy-free butter alternatives, and substitute the heavy cream with coconut cream for a delicious dairy-free whipped topping.
Is it better to macerate strawberries with sugar for this recipe?
Absolutely! Macerating the strawberries with sugar helps to soften them and brings out their natural juices, adding moisture and sweetness that makes the shortcake unforgettable.
Final Thoughts
There’s something truly magical about a Strawberry Shortcake with Fresh Strawberries and Vanilla Bean Whipped Cream Recipe that never goes out of style. Whether you’re making it for a casual afternoon treat or a special celebration, it’s a dessert that warms the heart. I can’t wait for you to try it and share it with those you love—every bite is pure joy!
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Strawberry Shortcake with Fresh Strawberries and Vanilla Bean Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Shortcake recipe features a light and fluffy homemade cake layered with macerated fresh strawberries and sweet vanilla whipped cream. Perfectly balanced between sweet and refreshing, this dessert is an elegant and delightful treat for any occasion.
Ingredients
For the 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
For the Strawberries
- 2/3 cup fresh strawberry slices
- 1/4 cup sugar
- 1 vanilla pod (or vanilla extract)
For the Whipped Cream
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1 vanilla pod (or vanilla extract)
For Garnish
- Fresh strawberries
Instructions
- Make the Cake: Preheat the oven to 350°F (180°C) and grease and line a 20-cm (8-inch) springform pan with parchment paper to ensure easy release.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt; set aside for later use.
- Whip Egg Whites: In a clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add ½ cup of sugar while beating until firm peaks develop. Set aside this meringue carefully.
- Prepare Batter: In a separate bowl, beat the unsalted butter, egg yolks, vanilla extract, and remaining sugar until fluffy and pale. Alternate adding the dry ingredient mixture and milk into the butter mixture, blending well after each addition.
- Fold in Meringue: Gently fold in about ¼ of the meringue to lighten the batter, then carefully fold in the remaining meringue to maintain the airy texture.
- Bake Cake: Pour the batter into the prepared springform pan and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked yet moist.
- Cool Cake: Allow the cake to cool for a few minutes in the pan. Then remove it and transfer to a wire rack to cool completely before assembling.
- Prepare Strawberries: Slice the vanilla bean pod lengthwise and scrape out the seeds. In a bowl, combine the fresh strawberry slices, sugar, and vanilla seeds or extract. Let the mixture sit for 15 minutes to macerate and release their natural juices.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. This whipped cream will add luscious richness to the shortcake.
- Assemble Layers: Slice the cooled cake horizontally into two layers. Spread about 1 cup of whipped cream evenly over the cut side of the bottom layer. Spoon the macerated strawberries evenly on top of the cream.
- Add Top Layer: Place the second cake layer on top, cut side down, to enclose the filling.
- Finish Dessert: Spread the remaining whipped cream over the top of the assembled cake. Garnish with fresh strawberries for an elegant and inviting presentation.
- Serve: Slice the shortcake into servings and enjoy this delightful and refreshing dessert.
Notes
- Make sure to fold the meringue gently to keep the cake light and airy.
- Using fresh vanilla beans adds a wonderful natural flavor, but pure vanilla extract works well too.
- For an extra touch, chill the assembled cake before serving to allow flavors to meld.
- Leftover whipped cream can be stored in the refrigerator for a day but is best used fresh.
- You can substitute heavy cream with whipping cream if desired.
