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
Scale
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.
