Strawberry Shortcake

Strawberry Shortcake is a timeless dessert that celebrates the sweetness of fresh strawberries paired with light and fluffy cake layers and whipped cream. This recipe takes the classic dessert to new heights, offering the perfect balance of flavors and textures. Whether you’re enjoying it at a summer picnic or as a delightful treat after dinner, this Strawberry Shortcake is sure to impress with its homemade goodness.

Ingredients:

For the Cake:

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

For the Strawberry Filling:

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

For the Whipped Cream:

• 3/4 cup (375 milliliters) heavy cream
• 3/4 cup (45 milliliters) sugar

Instructions:

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. Beat Egg Whites: In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
5. Add Egg Yolks: Beat in the egg yolks, one at a time, until well incorporated. Stir in the vanilla extract.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mixing until smooth.
7. Fold in Egg Whites: Gently fold the beaten egg whites into the batter until just combined.
8. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Prepare the Strawberry Filling:

9. Split Vanilla Pod: Split the vanilla pod lengthwise and scrape out the seeds using the back of a knife.
10. Combine Strawberries and Sugar: In a bowl, toss together the fresh strawberry slices, scraped vanilla seeds, and sugar until well combined. Let the mixture sit for about 15-20 minutes to macerate and release their juices.

Prepare the Whipped Cream:

11. Whip Heavy Cream: In a chilled mixing bowl, whip the heavy cream and sugar until stiff peaks form.

Assemble the Strawberry Shortcake:

12. Slice Cake: Once the cake has cooled, slice it horizontally into two even layers using a serrated knife.
13. Layer Cake and Strawberries: Place one layer of the cake on a serving platter. Spread a layer of macerated strawberries over the cake, reserving some for garnish. Top with a dollop of whipped cream.
14. Add Second Cake Layer: Gently place the second cake layer on top of the whipped cream and strawberries.
15. Finish with Strawberries and Cream: Spread the remaining macerated strawberries over the top of the cake. Dollop the remaining whipped cream over the strawberries.
16. Garnish and Serve: Garnish the Strawberry Shortcake with additional strawberry slices and a sprinkle of powdered sugar if desired. Serve slices of cake with extra whipped cream on the side.

Cook’s Tips:

• Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for the best cake texture.
• Macerating Strawberries: Allowing the strawberries to sit with sugar and vanilla will enhance their flavor and create a juicy filling.
• Chilling Whipped Cream: Chill your mixing bowl and beaters in the freezer for a few minutes before whipping the cream for faster and fluffier results.

Variations:

• Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a hint of citrus flavor.
• Almond Extract: Substitute almond extract for the vanilla extract for a nutty twist.
• Mixed Berries: Use a combination of strawberries, raspberries, and blueberries for a mixed berry shortcake.

FAQs:

1. Can I use frozen strawberries? While fresh strawberries are preferred for their flavor and texture, you can use thawed frozen strawberries in a pinch. Drain any excess liquid before using.
2. How far in advance can I make the cake? You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the shortcake just before serving for the freshest results.
3. Can I use store-bought whipped cream? While homemade whipped cream is recommended for its freshness and flavor, you can use store-bought whipped topping as a convenient alternative.

Indulge in the ultimate summer dessert with this recipe for The Best Strawberry Shortcake. With its tender cake layers, sweet macerated strawberries, and fluffy whipped cream, this classic treat is sure to delight your taste buds and impress your guests. Whether you’re hosting a backyard barbecue or enjoying a special occasion, Strawberry Shortcake is the perfect way to celebrate the season’s bounty of fresh berries. Enjoy every forkful of this irresistible dessert!