Ultimate Strawberry Shortcake Recipe: A Perfect Summer Dessert

Indulge in the ultimate summer treat with this Strawberry Shortcake recipe! Light, fluffy, and bursting with fresh strawberry flavor, this dessert is perfect for any occasion. Whether you’re hosting a brunch, celebrating a special day, or simply craving something sweet, this recipe will not disappoint. Follow our step-by-step guide to create a masterpiece that’s as beautiful as it is delicious.

Ingredients

For the Cake:

• 1 cup (250 ml) all-purpose, unbleached flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 3 large eggs (separated)
• 1/4 tsp cream of tartar
• 1.5 cups (310 ml) granulated sugar (divided)
• 1/2 cup (125 ml) softened unsalted butter
• 1 tsp vanilla extract
• 1/2 cup (125 ml) milk

For the Strawberry Filling:

• 2/3 cup (375 ml) fresh strawberry slices
• 1/4 cup (60 ml) granulated sugar
• 1 vanilla pod (seeds scraped)

For the Whipped Cream:

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (60 ml) granulated sugar
• 1 tsp vanilla extract

For Garnish:

• Fresh whole or sliced strawberries

Preparation

Cake Preparation:

1. Preheat your oven to 350°F (180°C) and set the rack to the center position.
2. Grease and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
3. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup (125 ml) of sugar and continue beating until firm peaks form. Set aside.
5. In another bowl, cream together the butter, remaining sugar, egg yolks, and vanilla extract until light and fluffy.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
7. Gently fold in 1/4 of the meringue to lighten the batter, then fold in the remaining meringue until just combined.
8. Pour the batter into the prepared pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.

Strawberry Filling Preparation:

1. Slice the vanilla pod lengthwise and scrape out the seeds.
2. In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Let macerate for 15 minutes. Remove the vanilla pod and drain the strawberries, reserving the syrup.

Whipped Cream Preparation:

1. In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Set aside.

Assembly:

1. Horizontally slice the cooled cake into two equal layers.
2. Spread 1 cup of whipped cream on the cut side of each layer.
3. Place one layer on a serving plate and top with the drained strawberries. Place the second layer on top, whipped cream side down.
4. Frost the top and sides of the cake with the remaining whipped cream and garnish with fresh strawberries.

Enjoy your homemade Strawberry Shortcake!