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
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