Strawberry Shortcakes

March 17, 2023

easy

Looking for a delightful summer treat? These Strawberry Shortcakes are bursting with juicy strawberries, fluffy cake, and velvety chantilly cream. Get ready to savor the taste of sunshine in every bite!

What are Strawberry Shortcakes?

It’s a true celebration of summer’s finest fruit and a treat that will make your taste buds do a happy dance! Strawberry Shortcakes consist of tender fluffy white cake layered with a cloud of fluffy homemade whipped cream, fresh strawberries, and crowned with another layer of cake, topped with a dusting of powdered sugar.

Ingredients for Strawberry Shortcakes

Let’s gather our ingredients and embark on this delectable journey to create the perfect strawberry shortcake. You’ll need:

For the White Cake:

– Unsalted Butter

– Granulated Sugar

– All-Purpose Flour

– Baking Powder

– Salt

– Milk

– Vanilla Extract

– Egg Whites

For the Chantilly Cream + Filling:

– Heavy Cream

– Powdered Sugar

– Vanilla Extract

– Fresh Strawberries

homemade strawberry shortcake dusted with powdered sugar

Tips for Making the Best Strawberry Shortcakes

– Select Fresh, Ripe Strawberries: Since strawberries are in the name of this sweet treat, its important to choose quality strawberries that are firm, bright red, and sweet-smelling!

– Whip Fresh Cream: Instead of using store-bought whipped cream, whip your own fresh Chantilly Cream. It’s simple to do and adds a rich, creamy element to the dessert.

– Assemble Just Before Serving: To prevent the shortcakes from becoming soggy, assemble the dessert shortly before you plan to serve it.

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Ingredients

Adjust Servings

	½ cup Unsalted Butter
	1 cup Granulated Sugar
	1 ½ cups All-Purpose Flour
	2 ½ tsp Baking Powder
	½ tsp Salt
	¾ cup Milk
	½ tsp Vanilla Extract
	3 Egg Whites

For Chantilly Cream + Filling:

	1 cup Heavy Cream
	4 tbsp (+extra for topping) Powdered Sugar
	½ tsp Vanilla Extract
	Fresh Strawberries, sliced

Directions

Preheat Oven

Preheat the oven to 350ºF. Grease a cupcake tray with butter or vegetable oil. Set to the side.

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Cream the Butter & Sugar

In a large mixing bowl or using a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy.

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Add the Wet & Dry Ingredients

Sift and gradually add the all-purpose flour, baking powder, and salt to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Stir in the vanilla extract.

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Add the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until well incorporated.

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Bake the Cakes

Pour batter into the prepared greased cupcake tray evenly, filling them about two-thirds full. Bake at 350ºF for 25-30 minutes or until crispy and slightly golden on the outside with a toothpick coming out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.

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Make the Chantilly Cream

While the cupcakes are cooling, prepare the Chantilly Cream. In a chilled mixing bowl, beat the heavy cream until soft peaks, add in powdered sugar and vanilla extract and continue to whisk until stiff peaks form. Refrigerate until ready for assembly.

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Assemble the Strawberry Shortcakes

Before assembling make sure that the cupcakes have completely cooled. Start by cutting the cupcakes in half (a little more than the dome top), add a dollop of Chantilly Cream on the bottom half, and spread a little to the bottom of the top layer. Next, layer sliced strawberries on the Chantilly Cream and add the dome top of the cupcake back on. Dust with a sprinkle of powdered sugar to finish.

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