The Best Strawberry Shortcake

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Why You’ll Love This Recipe

This Strawberry Shortcake recipe is perfect for anyone who loves a combination of fluffy cake, fresh fruit, and whipped cream. It’s an excellent choice for those who appreciate classic desserts with a modern twist. The use of fresh strawberries adds a burst of flavor that is both refreshing and indulgent. Plus, it’s easy to make and can be prepared ahead of time, making it a great option for busy home cooks.

Ingredients You’ll Need

  • 1 cup (250 milliliters) of all-purpose, unbleached flour
  • 1.5 milliliters (ml) of baking powder
  • A quarter teaspoon (or one milliliter) of salt
  • 3 eggs, separated
  • 1/4 teaspoon of cream of tartar
  • 1.5 cups (310 milliliters) of sugar, divided
  • Half a cup of softened unsalted butter (125 ml)
  • One teaspoon, or five milliliters, of vanilla extract
  • Half a cup (125 milliliters) of milk
  • 1 vanilla pod
  • 2/3 cup (375 milliliters) of fresh strawberry slices
  • 1/4 cup (around 15 milliliters) of sugar (for the strawberries)
  • 3/4 cup (375 milliliters) of heavy cream
  • 3/4 cup (45 milliliters) of sugar (for the whipped cream)
  • Ripe, fresh strawberries, either whole or sliced for presentation

Kitchen Equipment Needed

  • 20-cm (8-inch) springform pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Whisk

Step-by-Step Instructions

Preparing the Cake

  1. Preheat the Oven: Set the oven rack to the center position and preheat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.
  2. Combine Dry Ingredients: In a bowl, mix the salt, baking powder, and flour together. Set aside.
  3. Whip Egg Whites: In a separate dish, whip the egg whites and cream of tartar until soft peaks are formed using an electric mixer. Gradually add 125 ml (or 1/2 cup) of sugar while continuing to beat until firm peaks are formed. Keep aside.
  4. Mix Wet Ingredients: In another bowl, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla extract. Mix until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until no streaks remain. Be careful not to overmix.
  7. Bake the Cake: Pour the batter into the prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Preparing the Strawberries

  1. Slice the Strawberries: While the cake is baking, slice the strawberries and place them in a bowl. Add 1/4 cup of sugar and mix well. Let the strawberries macerate for at least 30 minutes.

Making the Whipped Cream

  1. Whip the Cream: In a chilled mixing bowl, whip the heavy cream, 3/4 cup of sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Assembling the Strawberry Shortcake

  1. Prepare the Cake Layers: Once the cake is completely cooled, slice it horizontally into two or three layers, depending on your preference.
  2. Layer with Strawberries and Cream: Place the bottom layer of the cake on a serving plate. Spread a generous amount of whipped cream over the cake, followed by a layer of macerated strawberries. Repeat with the remaining layers.
  3. Top with Whipped Cream and Strawberries: Finish by spreading the remaining whipped cream over the top of the cake and decorating with whole or sliced fresh strawberries.

Tips and Variations

  • Add a Flavor Twist: For a citrusy twist, add a teaspoon of lemon zest to the cake batter. It pairs beautifully with the strawberries.
  • Alternative Fruits: While strawberries are classic, you can also use other berries like raspberries, blueberries, or a mix for a different flavor profile.
  • Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake just before serving for the freshest result.

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake might become slightly soggy over time, but it will still taste delicious.

Pairing Suggestions

This Strawberry Shortcake pairs wonderfully with a cup of hot tea or a glass of sparkling wine. The light and fluffy texture of the cake, combined with the freshness of the strawberries, makes it an ideal dessert to end any meal on a high note.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before using to avoid excess moisture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
How can I prevent the cake from becoming too dense?
Ensure that you don’t overmix the batter once the dry ingredients are added. Also, folding the egg whites gently helps maintain a light and airy texture.
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