Vanilla Cake Strawberry Shortcake Recipe
A classic Vanilla Cake Strawberry Shortcake featuring a light and fluffy vanilla sponge, macerated fresh strawberries, and luscious whipped cream. This dessert showcases a perfect balance of sweet, tart, and creamy elements, ideal for brunch or a delightful finish to any meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + 30 minutes maceration time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
The Vanilla Sponge
- 2 1/4 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter, softened to room temperature
- 3 Large Eggs
- 1 cup Whole Milk
- 1 tbsp Pure Vanilla Extract
The Strawberry Filling
- 1 lb Fresh Strawberries, hulled and sliced thin
- 1/4 cup Granulated Sugar
- 1 tsp Lemon Zest
The Whipped Cream
- 2 cups Heavy Whipping Cream, cold
- 1/4 cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Macerate the Strawberries: In a medium bowl, toss sliced strawberries with sugar and lemon zest. Cover and let sit at room temperature for at least 30 minutes to draw out juice and create a syrup.
- Prepare the Cake Base: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans. In a mixer, combine flour, sugar, baking powder, and salt. Add softened butter and mix on low until mixture resembles coarse sand, employing the reverse-creaming method.
- Emulsify the Batter: Whisk eggs, milk, and vanilla together. Slowly pour wet ingredients into dry mixture while mixing on low, then beat at medium speed for 90 seconds to aerate. Divide batter evenly between pans.
- Bake to Perfection: Bake for 25-30 minutes until toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
- Whip the Cream: Chill a bowl, then beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Masterpiece: Place one cake layer on serving plate, spread whipped cream, spoon half the macerated strawberries with syrup. Add second cake layer, top with remaining cream and berries.
Notes
- The cake layers can be baked up to 2 days ahead and stored wrapped at room temperature or frozen for up to one month.
- Macerate berries up to 4 hours in advance but no longer to avoid mushy texture.
- For more stable whipped cream, add 1 tablespoon of instant vanilla pudding mix while whipping.
- Use high-quality pure vanilla extract or vanilla bean paste for best flavor and visible specks.
- Allow cake layers to cool completely before assembly to prevent melted whipped cream.
Keywords: vanilla cake, strawberry shortcake, whipped cream, macerated strawberries, classic dessert, layered cake
Find it online: https://foodiecara.com/vanilla-cake-strawberry-shortcake-recipe/