Description
Creamy classic strawberry shortcake merges sweet summer berries with delicate biscuit layers. Rich whipped cream and fresh strawberries create a delightful dessert you will savor to the last delicious bite.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) granulated sugar
- 4 large eggs, separated, at room temperature
- 1 ⅔ cups (400 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- ¼ teaspoon (1.25 ml) kosher salt
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) warm water
- ½ teaspoon (2.5 ml) lemon juice or white vinegar
- 1 teaspoon (5 ml) vanilla paste or extract
- ½ lb (226 g) strawberries (for puree)
- 1 lb (454 g) fresh strawberries, sliced
- ½ cup (75 g) sliced strawberries
- 3 tablespoons (45 g) sugar
- ¾ cup (180 ml) water
- ¾ cup (150 g) granulated sugar
- ½ tablespoon (7.5 ml) cornstarch
- 1 tablespoon (15 ml) water
- 4 oz (113 g) cream cheese
- ¾ cup (90 g) powdered sugar
- 1 teaspoon (5 ml) vanilla paste or extract
- 4 cups (960 ml) cold heavy whipping cream
Instructions
- Preparation: Warm the oven to 350°F (180°C) and prepare a cake pan with parchment paper, ensuring smooth release of the delicate sponge.
- Dry Mixture: Sift flour, baking powder, and salt together, creating a light, airy foundation for the cake’s delicate texture.
- Egg White Transformation: Whip egg whites with lemon juice until soft peaks emerge, gradually incorporating sugar to develop a glossy, voluminous meringue.
- Yolk Fusion: Whisk egg yolks with remaining sugar until pale and fluffy, then blend in vegetable oil, water, and vanilla extract to create a silky base.
- Batter Assembly: Carefully fold flour mixture and whipped egg whites into the yolk base, maintaining the delicate air pockets that will give the cake its signature lightness.
- Baking Process: Transfer batter to the prepared pan and bake for 25-30 minutes until a toothpick comes out clean, then cool completely on a wire rack.
- Strawberry Syrup Preparation: Simmer water, sugar, and fresh strawberries until sugar dissolves, creating a vibrant, sweet infusion to moisten the cake layers.
- Strawberry Puree Creation: Cook strawberries with sugar, thicken with cornstarch slurry, then blend until smooth and refrigerate to intensify flavors.
- Whipped Cream Frosting: Chill mixing equipment, then blend cream cheese, powdered sugar, and vanilla before gradually incorporating heavy cream until stiff peaks form.
- Cake Assembly: Slice the cooled cake into three horizontal layers, brushing each with strawberry syrup and layering with whipped cream frosting and fresh strawberry slices.
- Final Presentation: Coat the entire cake with remaining whipped cream frosting, creating a smooth exterior, and optionally drizzle with strawberry puree for an elegant finishing touch.
Notes
- Precise Ingredient Temperature: Ensure all ingredients are at room temperature for optimal cake texture and smooth blending.
- Egg White Whipping Technique: Use a clean, grease-free bowl when whipping egg whites to achieve maximum volume and stability.
- Gentle Folding Method: Incorporate dry ingredients and egg whites with a gentle, sweeping motion to preserve the airy cake structure.
- Syrup Absorption Tip: Brush cake layers generously with simple syrup while they’re still slightly warm to enhance moisture and flavor penetration.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 328
- Sugar: 26 g
- Sodium: 124 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 61 mg