Welcome to our blog! Today, we have a delightful treat for you: a classic strawberry shortcake. This recipe combines a light and airy sponge cake with fresh strawberries and a creamy whipped frosting. Perfect for any occasion, this dessert is sure to impress your friends and family. Let’s get started!
Ingredients
Sponge Cake
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Puree (optional for decorating)
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups cold heavy whipping cream
Strawberries for Filling
- 1 lb fresh strawberries, sliced
Directions
Sponge Cake
- Preheat the oven to 350°F (180°C). Line a 9″ cake or springform pan with parchment paper.
- In a bowl, combine the flour, baking powder, and salt.
- In a stand mixer with the whisk attachment, whip the egg whites and lemon juice until foamy. Gradually add ½ cup of sugar until stiff, glossy peaks form.
- In a new bowl, whisk the egg yolks with the remaining ½ cup of sugar until fluffy. Slowly mix in the oil, water, and vanilla.
- Sift 1/3 of the flour mixture into the yolk mixture and fold. Fold in 1/3 of the egg whites. Repeat until all is combined. Pour into the pan and bake for 25-30 minutes. Cool completely.
Strawberry Simple Syrup
- Combine water, sugar, and strawberries in a saucepan over medium heat. Stir until the sugar dissolves. Cool and store.
Strawberry Puree (optional for decorating)
- Cook the strawberries and sugar until juicy. Mix the cornstarch and water, add to the berries, and boil briefly. Blend and cool.
Whipped Cream Frosting
- Chill the mixer bowl and whisk. Beat the cream cheese, powdered sugar, and vanilla. Gradually add the cream and whip to stiff peaks.
Assembly
- Slice the cake horizontally into three layers. Brush each layer with the strawberry simple syrup.
- Layer with whipped cream and sliced strawberries. Cover the top and sides with more whipped cream.
- Decorate with the strawberry puree if desired.
Final Touches
Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes | Calories: 580 kcal | Servings: 8
Enjoy your classic strawberry shortcake! It’s a wonderful blend of flavors and textures that will make any gathering special. Share this recipe with your friends and family, and let us know how it turned out in the comments below. Happy baking!
Classic Strawberry Shortcake
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Classic Strawberry Shortcake is not just a dessert, it’s a celebration of summer’s bounty. This timeless delight layers airy sponge cake with luscious strawberries and cloud-like whipped cream. Each layer melds together to create a symphony of textures and flavors, making each bite a perfect blend of sweet and creamy.
Ingredients
Sponge Cake:
1 2/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs separated, at room temperature
½ teaspoon lemon juice or white vinegar
1 cup granulated sugar, divided
¼ cup vegetable oil
¼ cup warm water
1 teaspoon vanilla paste or extract
Strawberry Simple Syrup:
¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries
Strawberry Puree (optional for decorating):
½ lb strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water
Whipped Cream Frosting:
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract
4 cups cold heavy whipping cream
Strawberries for Filling:
1 lb fresh strawberries, sliced
Directions:
Sponge Cake:
Instructions
Preheat the oven to 350° (180°). Line a 9″ cake or springform pan with parchment paper.
In a bowl, combine flour, baking powder, and salt.
In a stand mixer with the whisk attachment, whip the egg whites and lemon juice until foamy. Gradually add ½ cup sugar until stiff, glossy peaks form.
In a new bowl, whisk egg yolks with remaining ½ cup sugar until fluffy. Slowly mix in oil, water, and vanilla.
Sift 1/3 of the flour mixture into the yolk mixture and fold. Fold in 1/3 of the egg whites. Repeat until all is combined. Pour into the pan and bake for 25-30 minutes. Cool completely.
Strawberry Simple Syrup:
Combine water, sugar, and strawberries in a saucepan over medium heat. Stir until sugar dissolves. Cool and store.
Strawberry Puree:
Cook strawberries and sugar until juicy. Mix cornstarch and water, add to berries, and boil briefly. Blend and cool.
Whipped Cream Frosting:
Chill mixer bowl and whisk. Beat cream cheese, powdered sugar, and vanilla. Gradually add cream and whip to stiff peaks.
Assembly:
Slice cake horizontally into three layers. Brush each with syrup. Layer with whipped cream and strawberries. Cover with more cream. Decorate with puree.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 580