Strawberry Shortcake With Vanilla Cream
Highlighted under: Baked Bliss
I absolutely adore making Strawberry Shortcake with Vanilla Cream, especially when strawberries are at their peak ripeness. The way the sweet, juicy strawberries blend with the fluffy cake and rich vanilla cream creates a delightful dessert that's hard to resist. I usually whip this up for gatherings, and it always disappears in a flash! The combination of flavors and textures makes it not just a treat for the taste buds, but also a feast for the eyes. Trust me, this recipe will quickly become your favorite go-to dessert.
When I first made this Strawberry Shortcake with Vanilla Cream, I was amazed at how simple yet luxurious it was. Using fresh strawberries is key, as they bring an unmatched sweetness and natural color to the dessert. I also learned that letting the strawberries macerate in sugar for a bit enhances their flavor, creating a syrup that soaks into the cake beautifully.
The best part? The vanilla cream is a breeze to make, and when whipped to perfection, it adds a velvety touch that ties the entire dish together. I recommend using high-quality vanilla extract to elevate the flavor even more.
Why You'll Love This Recipe
- Fresh strawberries bursting with flavor
- Light and fluffy cake that melts in your mouth
- Decadent vanilla cream elevates the whole dish
Selecting the Best Strawberries
When making Strawberry Shortcake, the quality of your strawberries can significantly affect the overall flavor. Look for strawberries that are bright red, firm, and fragrant. Avoid those that are overly soft or have dark spots. If possible, buy strawberries that are in season; they will be naturally sweeter and juicier, enhancing the dessert’s final taste. Washing them gently and hulling them just before you're ready to use them will keep them fresh and flavorful.
For a unique twist, consider infusing some other fruits alongside your strawberries, such as blueberries or raspberries. Mixing different berries can add complexity and a burst of color to your shortcake. Just ensure that you adjust the sugar slightly based on the sweetness of the combined fruits; this will maintain the balance of flavors in your dessert.
Perfecting the Cake Texture
The key to achieving a light and fluffy cake lies in your mixing technique. When combining the wet and dry ingredients, mix until just combined. Overmixing can develop the gluten in the flour, resulting in a dense cake rather than the airy texture you want. Look for a batter that's smooth with a few lumps; it will create a tender crumb as it bakes.
Also, be mindful of your baking time. While every oven is unique, check your cake around the 20-minute mark. If the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, it's time to take it out. Allowing the cake to cool in the pan for about 10 minutes before transferring to a wire rack helps maintain its structure.
Whipping the Cream to Perfection
Whipping cream can sometimes feel tricky, but with the right tools and techniques, you can achieve perfect peaks every time. Ensure your mixing bowl and beaters are cold; refrigerate them for about 15 minutes before whipping. This will help the cream to thicken faster and achieve that desirable stiffness without deflating.
For variation, feel free to experiment with different flavors in your vanilla cream. A hint of almond extract or a splash of bourbon can elevate the taste even further. Just remember to start with small amounts, as you can always add more, but you can't take away if it becomes too strong.
Ingredients
Gather your ingredients before you start to ensure a smooth baking experience.
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Vanilla Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Ensure everything is measured accurately for the best results.
Instructions
Follow these steps carefully for a perfect Strawberry Shortcake.
Prepare the Strawberries
In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss to coat and let them sit for about 15 minutes to release their juices.
Make the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until crumbly. Then, add milk, eggs, and vanilla extract, mixing until smooth.
Bake the Cake
Pour the batter into a greased 9x13 inch baking dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Whip the Cream
In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
Assemble the Shortcake
Once the cake is cool, cut it into squares. Top each piece with a generous amount of macerated strawberries and a dollop of vanilla cream.
Enjoy your delicious Strawberry Shortcake with Vanilla Cream!
Pro Tips
- For the best flavor, use organic strawberries and high-quality vanilla extract. You can also add a sprinkle of lemon zest to the strawberries for an extra zing!
Storing Leftovers
If you happen to have leftover Strawberry Shortcake, you can store the components separately to maintain the best texture. The cake itself can be kept at room temperature for up to two days, wrapped tightly in plastic wrap. If you want to keep it longer, refrigerate it for up to a week or freeze for up to three months. Just be sure to wrap it well to prevent freezer burn.
The strawberries can be stored in a sealed container in the refrigerator for about two to three days. As for the whipped cream, it’s best used the same day but can be stored in the fridge for a short period. When serving leftovers, you may need to re-whip the cream slightly to restore its fluffy consistency.
Variations to Try
There are endless possibilities for variations of this classic recipe. For a more decadent treat, consider adding layers of pastry cream or lemon curd between the cake layers. Additionally, for a delicious twist, you could incorporate a layer of chocolate ganache on the cake before adding the strawberries and cream.
If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Many blends in the market are formulated to work well in cakes. Just make sure to adjust the quantities since some require different ratios compared to traditional flour.
Serving Suggestions
Presentation is key when serving your Strawberry Shortcake. Consider using a large plate to create a visually appealing stack of layered cake, strawberries, and cream. You might also garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.
Pairing your shortcake with a scoop of vanilla ice cream can complement the flavors beautifully and add an extra layer of creaminess. It’s a delightful addition for warm days, creating a textured and refreshing experience that showcases the sweet strawberries and fluffy cake.
Questions About Recipes
→ Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature.
→ What can I substitute if I don't have heavy cream?
You can use whipping cream, but the texture will be slightly lighter. A non-dairy alternative like coconut cream can also work.
→ How long can I store the strawberry shortcake?
It's best enjoyed fresh, but you can refrigerate it for up to 2 days. Keep the components separate until serving.
→ Can I use frozen strawberries?
Yes, but fresh strawberries will yield better texture and flavor. If using frozen, thaw them and drain excess liquid before using.
Strawberry Shortcake With Vanilla Cream
I absolutely adore making Strawberry Shortcake with Vanilla Cream, especially when strawberries are at their peak ripeness. The way the sweet, juicy strawberries blend with the fluffy cake and rich vanilla cream creates a delightful dessert that's hard to resist. I usually whip this up for gatherings, and it always disappears in a flash! The combination of flavors and textures makes it not just a treat for the taste buds, but also a feast for the eyes. Trust me, this recipe will quickly become your favorite go-to dessert.
Created by: Hallie Foster
Recipe Type: Baked Bliss
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Vanilla Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss to coat and let them sit for about 15 minutes to release their juices.
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until crumbly. Then, add milk, eggs, and vanilla extract, mixing until smooth.
Pour the batter into a greased 9x13 inch baking dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
Once the cake is cool, cut it into squares. Top each piece with a generous amount of macerated strawberries and a dollop of vanilla cream.
Extra Tips
- For the best flavor, use organic strawberries and high-quality vanilla extract. You can also add a sprinkle of lemon zest to the strawberries for an extra zing!
Nutritional Breakdown (Per Serving)
- Calories: 330 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g