The Ultimate Strawberry Shortcake Recipe – Perfect for Any Occasion
Strawberry Shortcake holds a revered status in the realm of desserts, revered for its timeless appeal and delightful fusion of flavours and textures. This beloved classic has stood the test of time, transcending generations to become a cherished staple on dining tables around the world. Its allure lies in its ability to strike a perfect balance between the light, airy cake, the sweet, juicy strawberries, and the decadent whipped cream.
At its core, Strawberry Shortcake is a celebration of simplicity and elegance. It embodies the essence of summertime, with its vibrant red berries and billowy clouds of cream evoking memories of lazy afternoons spent basking in the sun. Yet, despite its seemingly humble ingredients, this dessert exudes an air of sophistication and refinement that makes it equally fitting for special occasions and formal gatherings.
The star of the show is undoubtedly the strawberries, their sweet, tangy flavour bursting with freshness and vitality. Each bite is a symphony of taste sensations, as the juicy berries mingle with the tender crumb of the cake and the velvety smoothness of the whipped cream. It’s a harmonious union of flavours and textures that dances across the palate, leaving behind a trail of sheer bliss.
In essence, Strawberry Shortcake is more than just a dessert—it’s a celebration of life’s simple pleasures. It’s a reminder to slow down, savor the moment, and indulge in the joys of good food and good company. So why not treat yourself to a slice of this timeless classic? After all, life is too short to pass up on the opportunity to enjoy something as delightful as Strawberry Shortcake.
Basic Ingredients for Strawberry Shortcake
Shortcake:
Unsalted Butter: The foundation of any good shortcake, unsalted butter provides a rich flavour and tender crumb. Using room temperature butter ensures it incorporates smoothly into the batter, resulting in a light and fluffy cake.
Eggs: Eggs contribute to the structure and stability of the cake, giving it a tender texture. Room temperature eggs blend more easily into the batter, ensuring a uniform consistency.
Milk: Milk adds moisture to the cake, creating a soft and tender crumb. It also helps to dissolve sugar and activate the baking powder.
Vanilla Extract: Vanilla adds a subtle, sweet aroma and enhances the overall flavor of the cake.
All-Purpose Flour: Flour provides the structure and foundation for the cake. It gives the cake its shape and helps to hold all the other ingredients together.
Baking Powder: Baking powder is a leavening agent that helps the cake rise, giving it a light and airy texture.
Caster Sugar: Caster sugar, also known as superfine sugar, dissolves easily and evenly, creating a smooth batter and a tender crumb.
Salt: A small amount of salt enhances the flavors of the other ingredients and balances the sweetness of the cake.
Strawberries: Fresh strawberries bring a natural sweetness and a slight tartness that perfectly complements the rich cake and whipped cream.
Bonne Maman Strawberry Jam: This high-quality jam intensifies the strawberry flavor and adds a touch of sweetness to the fruit mixture.
Icing Sugar: Icing sugar sweetens the whipped cream without adding any graininess, ensuring a smooth and velvety texture.
Heavy Cream: Heavy cream is the base for the whipped cream, providing a rich and creamy topping for the shortcake.
Alternative Ingredients
Gluten-Free Flour: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. This will provide a similar texture without the gluten.
Dairy-Free Milk and Cream: Use almond milk or coconut milk as a substitute for regular milk, and coconut cream or a non-dairy whipping cream for the whipped cream. This makes the dessert suitable for those with lactose intolerance or dairy allergies.
Coconut Sugar: As an alternative to caster sugar, coconut sugar can be used for a slightly different flavor profile and a lower glycemic index.
Preparation Tips for Strawberry Shortcake
- Ensure all ingredients are at room temperature before starting. This helps them to blend more easily and evenly, resulting in a smoother batter and better texture.
- When mixing the butter into the dry ingredients, do it gradually to ensure it is fully incorporated and the mixture is smooth.
- Allow the cakes to cool completely on a wire rack before assembling. This prevents the whipped cream from melting and the cake layers from sliding.
Serving Tips for Strawberry Shortcake
- Serve the strawberry shortcake immediately after assembling for the best texture and flavour.
- Garnish with additional fresh strawberries or a dusting of icing sugar for a beautiful presentation.
- For an extra touch, add a sprig of fresh mint or a drizzle of melted chocolate on top.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator. The assembled shortcake can be stored for up to 2 days.
- If you want to prepare in advance, you can bake the cakes and prepare the strawberry mixture a day ahead. Assemble the shortcake just before serving to maintain the best texture and freshness.
Strawberry Shortcake (Full Recipe)
Strawberry Shortcake
Ingredients
- 225 g unsalted butter, room temperature
- 4 large eggs, room temperature
- ½ cup milk, room temperature
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ cup caster sugar
- ¾ cup salt
Strawberries
- 3 cups sliced strawberries
- 3 3 tbsp Bonne Maman strawberry jam
- 2 tsp caster sugar
Whipped Cream
- 2 cups heavy cream
- 3 tbsp icing sugar
- 1 tsp vanilla essence
Instructions
- Preheat the oven to 180°C. Grease two 8-inch cake pan, line with a parchment paper rounds and then grease the parchment paper.
- In medium size bowl prepare the wet ingredients; combine the eggs, milk and vanilla. Whisk ingredients together until fully incorporated.
- In a stand mixer bowl add the flour, baking powder, salt and sugar; with a whisk attachment mix the ingredients together. Gradually add the 1/3 butter at a time, whisking the ingredients together until the butter is fully incorporated. Once all the butter has been mixed in, add in half of the wet ingredient and whisk together on medium high speed. Add the remain wet ingredients and whisk together until the batter is fuly smooth.
- Divide the batter between the two cake pans and bake for 25 mins. Cool the cake completely on a wire rack.
- Prepare the strawberries mix: In a medium sized bowl, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
- Prepare the whipped cream: Using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes. Store the whipped cream in the fridge until you are ready to use.
- Place the cooled cake on your serving plate or cake stand. Pile half of the whipped cream on top, then gently spread it out to the edges and top with half the strawberries mixture. Place the second cake on top. Cover with the remaining whipped cream and decorate with the rest of the strawberries mixture.
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