How to Make the Best Strawberry Shortcake

by

How to Make the Best Strawberry Shortcake: A Step-by-Step Recipe

Strawberry shortcake is a classic dessert that never goes out of style. With its layers of light, fluffy cake, fresh strawberries, and a generous topping of whipped cream, it’s a treat that delights everyone. If you’re looking for the best strawberry shortcake recipe, this guide will walk you through each step, from preparing the cake to assembling the dessert, ensuring a perfect, indulgent result every time.

Key Ingredients for a Perfect Strawberry Shortcake

The beauty of strawberry shortcake lies in its simplicity. The core ingredients come together to create a harmonious balance of flavors and textures. Here’s what you’ll need to create the best strawberry shortcake:

For the Cake:

  • 1 cup of all-purpose flour (250 milliliters)
  • 1.5 milliliters of baking powder
  • 1/4 teaspoon of salt
  • 3 large eggs
  • 1/4 teaspoon of cream of tartar
  • 1.5 cups of sugar (310 milliliters)
  • 1/2 cup of unsalted butter (125 milliliters), softened
  • 1 teaspoon of vanilla extract (5 milliliters)
  • 1/2 cup of milk (125 milliliters)

For the Strawberry-Vanilla Mixture:

  • 2/3 cup of fresh strawberry slices (375 milliliters)
  • 1/4 cup of sugar (around 15 milliliters)
  • 1 vanilla pod

For the Whipped Cream:

  • 3/4 cup of heavy cream (375 milliliters)
  • 3/4 cup of sugar (45 milliliters)
  • 1 teaspoon of vanilla extract (5 milliliters)

For Garnishing:

  • Fresh strawberries (whole or sliced)

Step-by-Step Instructions for the Best Strawberry Shortcake

1. Preparing the Cake:

  • Preheat the oven: Begin by positioning the oven rack in the center and preheating it to 180°C (350°F).
  • Prepare the pan: Grease and line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Set aside.

Mix Dry Ingredients:

In a bowl, combine flour, baking powder, and salt. Stir to mix evenly, then set aside.

Whip the Egg Whites:

In a separate bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar while continuing to beat until firm peaks are achieved. Set aside.

Combine Wet Ingredients:

In another bowl, use the electric mixer to blend butter, egg yolks, and vanilla extract until smooth. Gradually add the dry ingredients alternately with milk, starting and ending with the dry ingredients.

Fold in the Meringue:

Lighten the batter by gently stirring in 1/4 of the prepared meringue. Then, using a spatula, fold in the remaining meringue until just combined, being careful not to deflate the mixture.

Bake the Cake:

Transfer the batter into the prepared pan and bake for approximately 55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing it and transferring it to a wire rack to cool completely.

2. Preparing the Strawberry-Vanilla Mixture:

  • Prepare the vanilla: Slice the vanilla pod lengthwise and scrape out the seeds using a sharp knife.
  • Macernate the strawberries: In a bowl, combine the sliced strawberries, sugar, and the vanilla seeds along with the pod. Allow the mixture to sit for about 15 minutes to macerate. Remove the vanilla pod and set the mixture aside.

3. Whipping the Cream:

  • In a mixing bowl, whisk together heavy cream, sugar, and vanilla extract until stiff peaks form. This will be your topping for the shortcake.

4. Assembling the Strawberry Shortcake:

Once the cake has cooled completely, it’s time to assemble your strawberry shortcake.

Slice the Cake:

Carefully cut the cooled cake into two equal layers horizontally.

Layer with Whipped Cream:

On the cut side of each layer, spread a generous amount of whipped cream (approximately 250 ml or 1 cup per layer).

Add Strawberry-Vanilla Mixture:

On top of the whipped cream, spoon some of the vanilla-macerated strawberries, making sure to distribute them evenly across the layer.

Top with Second Cake Layer:

Place the second layer of cake on top, whipped cream side down, to form a sandwich.

Finish with Whipped Cream and Fresh Strawberries:

Spread any remaining whipped cream on top of the assembled cake. Garnish with fresh strawberries, either whole or sliced, for a beautiful and vibrant presentation.

5. Serve and Enjoy:

Your homemade strawberry shortcake is now ready to serve! Slice into generous pieces and enjoy the layers of cake, fresh strawberries, and whipped cream. This dessert is perfect for any occasion, whether it’s a family gathering, a dinner party, or a special celebration.

Tips for the Best Strawberry Shortcake

  • Use Fresh, Ripe Strawberries: For the best flavor, use fresh, ripe strawberries. Sweet, in-season berries will elevate the taste of your shortcake.
  • Whip the Cream to Stiff Peaks: Be sure to whip the cream until stiff peaks form. This will give the shortcake the perfect texture and prevent the cream from being too runny.
  • Chill the Cake: If you have time, chill the assembled shortcake in the refrigerator for about 30 minutes before serving. This helps the layers set and makes slicing easier.
  • Variations: You can also experiment with adding a touch of lemon zest to the whipped cream for an extra burst of freshness or use almond extract in place of vanilla for a different flavor profile.

Conclusion

Making the best strawberry shortcake requires a few key steps, but with the right ingredients and a little patience, you can achieve the perfect dessert. The layers of fluffy cake, sweet strawberries, and rich whipped cream create a treat that’s hard to resist. Whether you’re making this for a holiday, a birthday, or just because, this strawberry shortcake will surely impress your guests and leave everyone wanting more.

Leave a Comment