Strawberry Shortcake

Strawberry Shortcake: A Summertime Classic

There’s something timeless and utterly delightful about a Strawberry Shortcake that makes it a staple for summer gatherings. The blend of fluffy sponge, fresh strawberries, and whipped cream is not just a treat for the palate but a feast for the eyes. Here’s how to create this classic dessert from scratch.

Ingredients:

For the Sponge Cake:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, separated and 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

For the Strawberry Simple Syrup:

• ¾ cup water
• ¾ cup granulated sugar
• ½ cup sliced strawberries

For the Strawberry Puree (optional for decorating):

• ½ lb strawberries
• 3 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon water

For the Whipped Cream Frosting:

• 4 oz cream cheese
• ¾ cup powdered sugar
• 1 teaspoon vanilla paste or extract
• 4 cups cold heavy whipping cream

For the Strawberries for Filling:

• 1 lb fresh strawberries, sliced

Directions:

Sponge Cake:

1. Preheat the oven to 350°F (180°C). Line a 9″ cake or springform pan with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt.
3. 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.
4. In a new bowl, whisk egg yolks with the remaining ½ cup sugar until fluffy. Gradually mix in the oil, water, and vanilla.
5. Sift 1/3 of the flour mixture into the yolk mixture and fold gently. Fold in 1/3 of the egg whites and repeat until all is combined. Pour into the prepared pan and bake for 25-30 minutes. Allow to cool completely.

Strawberry Simple Syrup:

1. Combine water, sugar, and strawberries in a saucepan over medium heat. Stir until the sugar dissolves, then cool and strain.

Strawberry Puree:

1. Cook strawberries and sugar until juicy. Mix cornstarch with water, add to the berries, and boil briefly until thickened. Blend and cool.

Whipped Cream Frosting:

1. Chill the mixer bowl and whisk. Beat the cream cheese with powdered sugar and vanilla until smooth. Gradually add the cream and whip to stiff peaks.

Assembly:

1. Slice the cooled cake horizontally into three layers. Brush each layer with the strawberry syrup.
2. Spread a layer of whipped cream over the first cake layer, then top with sliced strawberries. Repeat for the next layer and cover with the final cake layer.
3. Frost the top and sides with the remaining whipped cream and decorate with the strawberry puree.

Nutritional Information:

• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Calories: 580 kcal per serving
• Servings: 8

This Strawberry Shortcake is not just a dessert, it’s a beautiful centerpiece for your summer celebrations. The optional strawberry puree adds a gourmet touch that will impress your guests and tantalize their taste buds. Enjoy the fruits of your labor with this delightful creation!

Strawberry Shortcake

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

Sponge Cake:

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 Kcal