Description
A classic and delightful Strawberry Shortcake recipe featuring a light, fluffy sponge cake layered with macerated fresh strawberries and luscious vanilla whipped cream, perfect for any occasion.
Ingredients
Scale
Cake
- 1 cup all-purpose, unbleached flour
- 1.5 ml (about 1/3 tsp) 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)
Whipped Cream
- 3/4 cup heavy cream
- 3/4 cup sugar (for whipped cream)
- 1 vanilla pod (or 1 tsp vanilla extract)
Garnish
- Fresh strawberries for garnish
Instructions
- Make the Cake: Preheat the oven to 350°F (180°C). Grease and line a 20-cm (8-inch) springform pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside for later use in the batter.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup of sugar, continuing to beat until firm peaks develop. Set aside this meringue mixture.
- Prepare Batter: In another bowl, beat the softened butter, egg yolks, vanilla extract, and remaining sugar until light and fluffy. Alternately add the dry ingredients and milk, mixing well after each addition to create a smooth batter.
- Fold in Meringue: Gently fold in about one-quarter of the meringue to lighten the batter, then carefully fold in the remaining meringue to maintain the airiness 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, indicating the cake is fully baked.
- 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 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, which softens the berries and enhances their sweetness.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form, creating a rich and fluffy whipped cream.
- Slice Cake: Once cooled, slice the cake horizontally into two even layers, creating a top and bottom layer for filling.
- Assemble Layers: Spread 1 cup of whipped cream evenly on the cut side of the bottom cake layer, then spoon the macerated strawberries over the whipped cream, allowing some juice to absorb into the cake.
- Add Top Layer: Carefully place the second cake layer on top, ensuring the cut side is facing down to create a smooth surface.
- Finish with Whipped Cream and Garnish: Spread the remaining whipped cream over the top of the cake and garnish with fresh strawberries for an attractive and fresh finish.
- Serve: Slice the assembled strawberry shortcake and enjoy this classic dessert with light, fruity, and creamy flavors.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Ensure egg whites are whipped to stiff peaks to achieve a light and airy cake texture.
- You can substitute the vanilla pod with 1 teaspoon of vanilla extract if unavailable.
- Allow the cake to cool completely before slicing to prevent crumbling.
- For a variation, add a splash of lemon juice to the macerated strawberries for added brightness.
