Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Strawberry shortcake is a classic dessert that perfectly captures the flavors of summer. This homemade strawberry shortcake recipe features a light, airy sponge cake topped with sweet whipped cream and juicy strawberries. It’s the real deal when it comes to summer desserts.
If you love strawberry as much as I do, you have got to try out my Strawberry Jam and Strawberry Cupcakes, you will be in strawberry heaven!
The Chemistry of Strawberry Shortcake
The key to a perfect strawberry shortcake lies in the sponge cake and the freshness of the strawberries. Whipping the egg whites to soft peaks and folding in the yolks carefully ensures the cake remains light and airy. Using room temperature ingredients helps the batter mix evenly, creating a smooth and consistent cake.
What is in strawberry shortcake?
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
How do you make strawberry shortcake?
- Preheat your oven to 325 degrees Fahrenheit.
- Separate the eggs. In the bowl of a stand mixer, place the egg whites, and in a small bowl, place the egg yolks.
- Whip egg whites. Add 1/2 teaspoon of cream of tartar to the egg whites and turn the mixer to medium speed. Once bubbles form, turn the mixer to high and whip until soft peaks form.
- Whip egg yolks. While the egg whites are whipping, use a whisk to whip the egg yolks in the small bowl until they are lighter in color.
- Combine mixtures. Once the egg whites reach soft peaks, turn off the mixer and pour in the whisked egg yolks, 1 1/2 cups of granulated sugar, 1 teaspoon of vanilla extract, and 1 cup of vegetable oil. Mix on low speed for a few seconds to fold the ingredients in without popping too many air bubbles.
- Add dry ingredients. Add 1/4 teaspoon of fine sea salt, 1 tablespoon of baking powder, and 2 1/2 cups of cake flour to the mixture. Turn the mixer on low and mix until the cake batter is smooth.
- Bake the cake. Pour the cake batter into a greased angel food cake pan and bake for 40 minutes, or until the center is firm and no longer jiggles when the pan is tapped.
- Cool the cake. Remove from the oven, flip the cake upside down over parchment paper, and allow it to fully cool.
- Prepare the strawberries. Wash and chop the strawberries, then place them in a large bowl with 1/2 cup of granulated sugar. Stir and allow to sit until the strawberries release their juices.
- Whip the cream. In a medium bowl with a hand mixer, whip 2 cups of whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until it reaches stiff peaks.
- Assemble the shortcake. Serve slices of sponge cake topped with sweet whipped cream and the prepared strawberry sauce. Garnish with additional fresh strawberries if desired.
Storage Tips
Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. The sponge cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days before assembling.
You can prepare the sponge cake and strawberries ahead of time. Assemble just before serving for the freshest taste and best presentation.
Serving Suggestions
This strawberry shortcake is perfect for strawberry season and makes a wonderful summer dessert. Serve it at a dinner party, family gathering, or as a special treat for Mother’s day. Light cake, sweet cream, and juicy strawberries will impress.
Fun Fact
Did you know that the first strawberry shortcake recipe dates back to 1847? It has since become a beloved dessert in many countries, especially when strawberries peak in summer. This classic strawberry shortcake recipe brings a traditional dessert to your table with a modern twist.
Recommended Products
Why make strawberry shortcake?
This strawberry shortcake is ideal for strawberry season, making it a perfect summer cake. It’s also great for special occasions like Mother’s Day, birthdays, or any time you want to enjoy a delicious dessert that showcases the flavors of fresh ripe strawberries.
This easy strawberry shortcake recipe is a delicious and elegant dessert for any occasion. The combination of light sponge cake, rich whipped cream, and fresh strawberries creates a tasty dessert that’s hard to resist. Whether you’re making this for a dinner party or a casual get-together, it’s sure to be a hit.
Enjoy making this delightful and delicious strawberry shortcake. With its light and airy sponge cake, rich whipped cream, and sweet strawberries, this cake is sure to become a favorite in your household!
FAQs
How do you keep strawberries fresh on shortcake?
To keep strawberries fresh on shortcake, wash and chop them just before serving. Toss them with a bit of sugar to enhance their sweetness and create a strawberry sauce that complements the cake.
Can I use store-bought whipped cream?
While you can use store-bought whipped cream, making your own from cold heavy cream and vanilla extract ensures a fresher taste and better texture. Homemade whipped cream is also free from preservatives and artificial ingredients.
How do you make strawberry shortcake biscuits?
For a classic touch, you can use homemade biscuits or buttermilk biscuits instead of sponge cake. These biscuits should be light and flaky, creating a perfect base for the juicy strawberries and cream.
What is the best way to assemble strawberry shortcake?
The best way to assemble a strawberry shortcake is to layer the sponge cake with a generous amount of strawberry sauce and whipped cream. Repeat the layers to create a beautiful layer cake that’s both impressive and delicious.
Recipes You May Love
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Strawberry Shortcake
Ingredients
Sponge Cake
- 6 eggs *separated
- 1/2 tsp cream of tartar
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp baking powder
- 2 1/2 cups cake flour
Topping
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 box strawberries *fresh
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 325 degrees
- In a standing mixer and a small separate bowl divide the eggs. Putting the egg whites into the standing mixer bowl and the egg yolks into the small separate bowl.
- Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
- While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
- Once the egg whites are soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, vanilla and vegetable oil.
- Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many air bubbles that you just created with the egg whites.
- With the mixer off add the salt, baking powder and cake flour
- Turn the mixer on low and mix until the cake batter is smooth.
- Bake for 40 minutes until the center is firm and no longer jiggles when the pan is tapped.
- Remove, flip the cake upside down over parchment paper, and allow the cake to fully cool.
- Wash and chop the strawberries, place in a bowl with the granulated sugar. Stir and allow to sit until the strawberry juices release and make a syrup.
- In a medium bowl with a hand mixer whip the whipping cream, powdered sugar and vanilla until it reaches stiff peak.
- Serve the cake with fresh whipped cream and strawberries
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
