Description
Delightful strawberry shortcake celebrates summer’s sweetest bounty with fresh berries and tender biscuits. Creamy whipped layers and juicy fruit create a classic dessert perfect for sharing with friends and family.
Ingredients
Scale
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 ⅔ cups (236 ml) all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) warm water
- 1 tsp vanilla paste or extract
- ½ tsp lemon juice or white vinegar
- 1 lb (454 g) fresh strawberries, sliced
- ½ lb (227 g) strawberries for puree
- ¾ cup (180 ml) water for simple syrup
- ¾ cup (150 g) granulated sugar for simple syrup
- ½ cup sliced strawberries for simple syrup
- 3 tbsps sugar for puree
- ½ tbsp cornstarch
- 1 tbsp water for puree
- 4 oz (113 g) cream cheese
- 4 cups cold heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla paste or extract
Instructions
- Preparation: Align parchment paper in a 9-inch cake pan and heat oven to 350°F (180°C), ensuring all ingredients are at room temperature.
- Dry Mixture: Sift flour, baking powder, and salt together, creating a uniform dry base for the cake.
- Egg White Technique: Whip egg whites with lemon juice, gradually adding sugar until achieving glossy, stiff mountain-like peaks that hold their shape.
- Wet Ingredient Fusion: Whisk egg yolks and sugar until pale and voluminous, then smoothly integrate oil, water, and vanilla extract into a silky emulsion.
- Batter Assembly: Delicately fold flour mixture into yolk mixture in thirds, gently incorporating egg white mixture to maintain an airy, light consistency without deflating the volume.
- Baking Process: Pour batter into prepared pan, baking for 25-30 minutes until golden and resilient when lightly touched, then cool completely on a wire rack.
- Syrup Creation: Simmer water, sugar, and strawberries to develop a fragrant simple syrup, strain, and cool to room temperature.
- Puree Development: Cook strawberries with sugar, thicken with cornstarch slurry, then blend until achieving a smooth, vibrant sauce.
- Frosting Preparation: Chill mixing bowl and whisk, then blend cream cheese, powdered sugar, and vanilla, gradually incorporating heavy cream until stiff peaks form.
- Cake Construction: Carefully slice cake into three horizontal layers, brushing each with strawberry syrup, layering with whipped cream frosting and fresh strawberries.
- Final Styling: Coat entire cake with remaining frosting, artfully drizzle strawberry puree over top, and briefly refrigerate to set structural integrity before serving.
Notes
- Egg White Technique: Ensure absolutely clean, grease-free bowl when whipping egg whites for maximum volume and stability.
- Folding Mastery: Use gentle, circular motions when incorporating flour and egg whites to preserve delicate air bubbles and maintain cake’s light texture.
- Syrup Saturation: Apply strawberry simple syrup while cake layers are still slightly warm for maximum absorption and enhanced moisture.
- Chill Factor: Refrigerate cake for at least 30 minutes before serving to help frosting set and allow flavors to meld together perfectly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg