Light, fluffy, and bursting with fresh strawberries, this homemade strawberry shortcake is a timeless dessert perfect for any occasion.
With a delicate vanilla-scented cake, layers of sweet macerated strawberries, and luscious whipped cream, every bite is a delightful balance of flavors and textures.
Whether served at a summer gathering or as a special treat, this dessert is sure to impress!
1 cup (250 milliliters) of all-purpose, unbleached flour
1.5 milliliters (ml) of baking powder
A quarter teaspoon (or one milliliter) of salt
three eggs, broken down
1/4 teaspoon of cream of tartar
1.5 cups (310 milliliters) of sugar
Half a cup of softened unsalted butter (125 ml)
One teaspoon, or five milliliters, of vanilla extract one
half a cup (125 milliliters) of milk strawberries, vanilla
1 vanilla pod
2/3 cup (375 milliliters) of fresh strawberry slices
1/4 cup (around 15 milliliters) of sugar and whipped cream
3/4 cup (375 milliliters) of heavy cream
3/4 cup (45 milliliters) of sugar
One teaspoon, or five milliliters, of vanilla extract one
Ripe, fresh strawberries, either whole or sliced for presentation
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Cake Preparation: Turn on Cooking Mode
The batter may be made lighter by stirring in 1/4 of the meringue.
Toss the leftover meringue lightly with a spatula.
Transfer the mixture to the pan that has been heated and ready.
To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes.
Quickly remove from mold and let to cool entirely on a wire rack.
Strawberry-Vanilla Smoothie
Peel the vanilla bean lengthwise and cut it in half.
Extract the vanilla pod’s seeds using the pointy end of a knife.
Mix the sugar, strawberries, vanilla seeds, and pod in a basin.
Let it macerate for about fifteen minutes. Eliminate waste.
Take out the seed. Keep aside.
Vanilla Ice Cream
In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.
Putting Together
Divide the cake into two equal pieces by cutting it horizontally in half.
On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream.
Top a cake slice with whipped cream and top with the drained vanilla strawberries.
Flip the second piece of cake over and place it on top, whipped cream side down.
Using the leftover whipped cream, decorate the cake’s top.
Add some fresh strawberries as a garnish.
How to Store Strawberry Shortcake
To keep your strawberry shortcake fresh and delicious, follow these storage tips:
Assembled Shortcake: If already assembled, store it in an airtight container in the refrigerator for up to 1 day.
The whipped cream and strawberries can make the cake soggy over time.
Cake Layers: If storing the cake separately, wrap the cooled cake layers tightly in plastic wrap and keep them at room temperature for up to 2 days or refrigerate for up to 5 days.
Strawberries: Store the macerated strawberries in an airtight container in the fridge for up to 2 days. Drain any excess liquid before assembling.
Whipped Cream: Freshly whipped cream is best when used immediately, but it can be stored in the refrigerator for 1–2 days in an airtight container.
Freezing: While shortcake is best enjoyed fresh, the cake layers can be frozen.
Wrap them well in plastic wrap and foil, then freeze for up to 3 months.
Thaw at room temperature before assembling.
Variations & Tips for the Best Strawberry Shortcake
Variations:
Biscuits Instead of Cake – Swap the sponge cake for classic shortcake biscuits for a more traditional version.
Chocolate Twist – Add 2 tablespoons of cocoa powder to the flour for a chocolate-flavored cake.
Lemon Infused – Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor.
Berry Mix – Use a combination of blueberries, raspberries, and blackberries for a mixed berry shortcake.
Whipped Cream Alternative – Replace whipped cream with mascarpone cheese or vanilla yogurt for a richer texture.
Tips for Success:
Use Fresh Strawberries – The ripest, juiciest strawberries provide the best flavor.
Don’t Overmix the Batter – Gently fold ingredients together to keep the cake light and fluffy.
Let the Cake Cool Completely – Assembling while warm can cause the whipped cream to melt.
Chill the Whipped Cream Bowl – For the best consistency, whip the cream in a chilled metal bowl.
Make Ahead – Prepare the cake and strawberries in advance, but assemble just before serving to prevent sogginess.
Nutritional Information (Per Serving)
Estimated values based on a standard recipe; actual values may vary depending on ingredients used.
Calories: ~380-450 kcal
Carbohydrates: ~55g
Sugar: ~35g
Protein: ~6g
Fat: ~18g
Saturated Fat: ~10g
Cholesterol: ~100mg
Fiber: ~2g
Sodium: ~150mg
For a lighter version, consider reducing the sugar, using Greek yogurt in place of some whipped cream, or opting for whole wheat flour for added fiber.