Description
Classic Strawberry Shortcake blends sweet California strawberries with delicate buttermilk biscuits and billowy whipped cream. Southern summer desserts rarely come more delightful, inviting you to savor each heavenly spoonful of this timeless American treat.
Ingredients
Scale
Primary Ingredients:
Flour and Dry Ingredients:
- 1 ⅔ cups (400 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- ¼ teaspoon (1.25 ml) kosher salt
Eggs and Sugar:
- 4 large eggs, separated, at room temperature
- 1 cup (200 g) granulated sugar
Liquid and Fat Ingredients:
- 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
Fruit Ingredients:
- 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
Syrup and Thickening Ingredients:
- ¾ cup (180 ml) water
- ¾ cup (150 g) granulated sugar
- ½ tablespoon (7.5 ml) cornstarch
- 1 tablespoon (15 ml) water
Cream Ingredients:
- 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 wh
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9-inch (22.86 centimeters) cake pan by lining it with parchment paper.
- In a medium mixing bowl, sift together all-purpose flour, baking powder, and salt to ensure a smooth, lump-free dry mixture.
- Separate egg whites into a clean stand mixer bowl and add lemon juice. Whip at medium-high speed until foamy and soft peaks begin to form.
- Gradually incorporate half a cup (100 grams) of granulated sugar into the egg whites, continuing to whip until stiff, glossy peaks develop.
- In a separate large bowl, whisk egg yolks with the remaining half cup (100 grams) of sugar until the mixture becomes pale and fluffy.
- Gently blend vegetable oil, water, and vanilla extract into the yolk mixture until thoroughly combined.
- Carefully fold one-third of the flour mixture into the yolk mixture, then incorporate one-third of the whipped egg whites. Repeat this process until all ingredients are evenly integrated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before proceeding with further preparation.
- For the strawberry simple syrup, combine water, sugar, and fresh strawberries in a saucepan over medium heat, stirring until the sugar dissolves completely.
- Remove the syrup from heat and let it cool to room temperature. Strain if desired for a smoother consistency.
- To create the strawberry puree, cook strawberries and sugar in a saucepan until they release their juices.
- Mix cornstarch with water to create a slurry, then add to the strawberry mixture. Bring to a brief boil to thicken.
- Transfer the mixture to a blender and puree until smooth. Refrigerate to cool.
- Prepare the whipped cream frosting by chilling the mixer bowl and whisk attachment beforehand.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually add heavy cream, whipping at high speed until stiff peaks form.
- Carefully slice the cooled cake horizontally into three even layers.
- Brush each layer generously with the prepared strawberry simple syrup.
- Apply a layer of whipped cream frosting and arrange fresh sliced strawberries between each cake layer.
- Cover the entire cake with remaining whipped cream frosting, creating a smooth exterior.
- Optionally drizzle or decorate with the prepared strawberry puree for an elegant finishing touch.
Notes
- Cake Texture Secret: Whip egg whites separately to create an incredibly light, airy sponge cake with perfect rise and delicate crumb.
- Temperature Tip: Allow cake to cool completely before assembling to prevent cream from melting and ensure stable layers.
- Syrup Soak Technique: Generously brush each cake layer with strawberry simple syrup to enhance moisture and intensify fruity flavor.
- Make-Ahead Magic: Prepare individual components like syrup and puree a day in advance to streamline final assembly.
- Decoration Pro: Use fresh, ripe strawberries and minimal whipped cream for a classic, elegant presentation that showcases natural fruit beauty.
- Serving Suggestion: Serve chilled and consume within 24 hours for optimal taste and texture of this delightful summer dessert.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg