This strawberry shortcake recipe is deceivingly easy and definitely one of my favorites. If you are starting out with cakes, this is a great option to try. I hold this recipe close to my heart because it is the epitome of simplicity in sophistication.
Why is this recipe healthy?
Compared to other cake recipes, this strawberry shortcake is made of simple ingredients, contains minimal sugar, and is light in fat. If you’re looking for a lighter cake, this is the recipe for you. The strawberries not only create that classic flavor of strawberries and cream but also contributes vitamins, minerals, and antioxidants. No matter what, always remember that cakes are meant to be a treat, and the calories, fat, or sugar should never be your main focus.
Strawberry Shortcake
This easy cake is made of my classic sponge cake recipe, lots of whipped cream, and some freshly sliced strawberries. It's the perfect cake for any level: beginner, intermediate, and advanced. Make this cake for a picnic or a birthday party as a refreshing treat.
Ingredients
Sponge Layers
- 6 eggs
- 1 cup cake flour 120 g
- pinch salt
- 1/3 cup granulated sugar 72 g
- 1 tsp vanilla extract
Chantilly Cream
- 1 pint heavy cream 480 g
- 1/4 cup powdered sugar 25 g
- 1 tsp vanilla extract
Assembly
- 3 cups strawberries
Instructions
Sponge Cake
- Preheat the oven to 350º F. Prepare two 8-inch baking pans by lightly buttering the sides and bottom. Line the bottoms with parchment paper.
- Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller mixing bowl. Set aside.
- Sift together the flour and salt into a separate bowl. Set aside.
- Beat the egg whites with a stand or handheld electric mixer until soft peaks form. Add 1/4 cup of the sugar and beat until stiff peaks form. Meringue should be glossy.
- To the bowl with egg yolks, add the remaining sugar and vanilla extract. Beat using the electric mixer until the mixture is pale yellow and has a ribbon consistency.
- Gently fold 1/3 of the whipped egg whites into the egg yolks. Pour the egg yolk mixture into the egg whites and fold until the mixture is homogenous.
- Incorporate the flour mixture in two batches. Fold gently until no streaks of dry ingredients remain.
- Pour the batter into the two prepared cake pans evenly. Smooth out the surface using a rubber spatula.
- Bake the cakes in the preheated oven for 25 to 30 minutes, or until a skewer comes out clean when inserted. Remove the cakes from the oven and let them cool on a cooling rack with the pans upside down to prevent shrinkage.
- When the cakes have cooled, wrap the sponge layers in plastic wrap and store in refrigerator until ready to assemble.
Chantilly Cream
- Pour the heavy cream into a large mixing bowl. Beat with an electric mixer until the cream thickens slightly.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
Assembly
- Wash the strawberries and remove the leaves. Slice the berries in half.
- Place one layer of vanilla sponge on a cake stand or plate. Add a dollop of whipped cream and spread so that it covers the cake generously.
- Arrange the berries in a layer on the whipped cream. Place another cake layer on top.
- Spread the remaining whipped cream around the sides and top of the cake. Use a piping bag with a star tip to pipe swirls of decoration around the cake. Add extra berries for decoration.
- Store the cake in the refrigerator until ready to serve.
Notes
- Feel free the make the cake layers ahead of time. Store them wrapped in the refrigerator for up to 2 days or in the freezer for up to a month.
- If you only have one cake pan, just pour all of the batter into one pan and bake for 35-40 minutes. When it has cooled, slice the cake in half horizontally.
