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Strawberry Shortcake Recipe

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★★★★★

4.6 from 104 reviews

This classic Strawberry Shortcake recipe features tender white cake layers soaked in strawberry juice, layered with fresh strawberries, a luscious gelatin-stabilized whipped cream frosting, and crisp shortbread crumbs for added texture. Perfectly balanced with juicy fruit and fluffy cream, this dessert is an elegant and delightful treat for any occasion.

Ingredients

Scale

White Cake

  • 2 1/2 Cups (265g) sifted cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Cups (300g) granulated sugar
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 4 large egg whites, room temperature
  • 1/2 Cup (120ml) vegetable oil
  • 1 Tbsp pure vanilla extract
  • 1 1/4 Cups (300ml) full-fat buttermilk, room temperature

Shortbread Crumbs

  • 3/4 Cups (90g) cake flour
  • 2 1/2 Tbsp (32g) granulated sugar
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp (42g) unsalted butter, melted
  • 1/2 tsp pure vanilla extract

Strawberries

  • 3 Cups (480g) sliced fresh strawberries
  • 2 Tbsp (40g) strawberry jam
  • 1 Tbsp (13g) granulated sugar

Gelatin Mixture

  • 1 tsp unflavored gelatin
  • 1 1/2 Tbsp cold water

Whipped Cream Frosting

  • 1 1/2 Cups (360ml) heavy whipping cream, cold
  • 1/2 Cup (60g) powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Make the White Cake: Preheat the oven to 350°F (177°C). Prepare cake pans by spraying sides and lining bottoms with parchment. Whisk together cake flour, baking powder, baking soda, and salt. In a mixer, beat butter until creamy, then add sugar and beat until light and fluffy. Add egg whites one at a time, followed by vegetable oil and vanilla. Mix in dry ingredients, then buttermilk until just combined. Batter will be slightly thin.
  2. Bake the Cake: Divide batter evenly among pans, bake for 28-32 minutes until cakes spring back to touch and a toothpick comes out clean. Cool cakes in pans 5 minutes, then on wire racks completely.
  3. Make Shortbread Crumbs: Preheat oven to 250°F (121°C). Line a baking sheet with parchment. Whisk cake flour, sugar, baking powder, and salt. Stir in melted butter and vanilla until small clusters form. Press clusters to form more clusters, spread on baking sheet, bake 30 minutes. Cool completely.
  4. Prepare Strawberries: Mix sliced strawberries with strawberry jam and sugar. Let rest at room temperature or refrigerate until assembly.
  5. Make Gelatin: Sprinkle gelatin over cold water in a small dish, whisk to dissolve, let set 5 minutes. Microwave 5-10 seconds until liquid yet cool to touch; whisk smooth.
  6. Make Whipped Cream Frosting: Chill mixer bowl 15-20 minutes. In chilled bowl, beat heavy cream, powdered sugar, and vanilla on low then high speed until thickened but before soft peaks. Slowly drizzle in liquefied gelatin while beating on medium-high until stiff, fluffy peaks form. Use immediately.
  7. Assemble the Cake: Level cooled cake layers. Place first layer on a cake round. Spoon strawberry juice soak over layer. Pipe frosting using Wilton Tip 6B shells around edge and fill center. Top with strawberries and sprinkle shortbread crumbs. Repeat layering and decorating with remaining layers. Garnish with chamomile flowers if desired.

Notes

  • For the full-fat buttermilk, you can make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit 5-10 minutes before using.
  • Ensure egg whites and other ingredients are at room temperature for best emulsification and texture.
  • Chilling the whipped cream bowl and using gelatin ensures the frosting holds its shape for piping and assembly.
  • Shortbread crumbs add a pleasant crunch that contrasts the softness of the cake and cream.
  • This cake can be made a day ahead and stored refrigerated, but assemble just before serving for best freshness.

Keywords: Strawberry Shortcake, White Cake, Whipped Cream Frosting, Shortbread Crumbs, Fresh Strawberries, Layer Cake, Summer Dessert

Find it online: https://todayfoodrecipe.com/strawberry-shortcake-recipe/