Easy Summer Strawberry Shortcake Recipe
Prep time: 30 minutes | Cook time: 40 minutes | Total time: 2 hours
Jump to RecipeThis Strawberry shortcake recipe may be one my favourite summer cakes. This strawberry shortcake is moist with a tender crumb, soaked in macerated berry juices, and topped with a cloud of mascarpone whip and sweet juicy strawberries. I love to serve this one as soon as it’s assembled so all the elements of this cake are super fresh and delicious. Meet the summer cake of your dreams!
How to make this strawberry shortcake recipe?
Traditionally, strawberry shortcakes are made on a biscuit/scone like base. They’re sliced, layered with berries and whip, sandwiched, and the topped with more. They sure are delicious, but dare I say, I prefer this cake version better. This strawberry shortcake starts off with a beautifully baked vanilla bean cake layer. While it cools, we work on the macerated berries and whipped cream. Once the cake has fully cooled, the caramelization is trimmed off the top so we can soak the cake. As the berries macerate in sugar, they release their natural juices, which becomes the perfect syrup to soak our cake layer in. Before serving, soak the layer in the strawberry juices, top with a lot of mascarpone whipped cream, and pile it high with the strawberries.
Strawberry shortcake recipe baking tips
Baking the layer – Always ensure your pan is properly buttered or sprayed. I like to go the extra mile and pop in a parchment round and strip in my pan – this will guarantee a perfect release everytime.
Converting pan size – If you’d rather make a smaller stacked cake, you can bake this batter in two 5” or 6” pans. Decrease the baking temperature by 5-10 minutes.
Assembly and serving – This is a no-fuss cake and comes together effortlessly. You want to assemble this cake fairly close to when you’ll be serving it – prepping it 2-3 hours in advance is great, but you definitely don’t want to assemble this one overnight. It is best eaten the day of, and while I am guilty of saving myself a piece of this one to enjoy even a few days later, it will lose freshness.
Strawberry Shortcake Recipe
Vanilla bean cake
This vanilla bean cake comes together in one bowl and it truly is the most effortless of my cake recipes. All the ingredients should be at room temperature before starting. While baking this layer, keep the oven door closed until you hit atleast the 40 minute mark. The result is a beautifully caramelized vanilla bean layer that makes the perfect base for this strawberry shortcake.
Mascarpone whipped cream
This whip is stable and lush. It’s based in mascarpone which adds a delicate flavour that compliments the berries and cake so well. You can sub the mascarpone for cream cheese here if you like, but I do highly recommend keeping it as is.
Macerated strawberries
The macerated strawberries really make this cake for me. Strawberries have a 92% water content, so tossing them in sugar draws out all those gorgeous juices. The berries get extra juicy this way, and also create the most perfect syrup that soaks into the cake layer. Do not skip this step!
Ingredients
Cake flour – Cake flour will give your cake layer the most tender and melt-in-your-mouth crumb. This type of flour has a lower gluten content (7-9%) vs. all-purpose flour (8-11%), which is why it results in a soft crumb.
Vanilla bean + Vanilla extract – The addition of vanilla bean caviar and vanilla extract are what elevates this cake and gives a simple yellow cake it’s depth. It pairs very nicely with the sweet and slightly tart berries. Do not skimp out here.
Sour cream – The sour cream in this cake results in a moist and tender cake. The addition of sour cream adds moisture and richness that is sometimes missing in vanilla cakes.
Melted butter – There is a time and place for oil in a cake, but the addition of butter is supreme in my opinion. It adds richness and flavour that really shines through, while also giving your cake a slightly densev but still moist crumb.
Whole milk – Whole milk is my favourite liquid to thin out cake batter. It’s addition doesn’t compromise the moisture in a cake and always leads to a rich cake.
Strawberry Shortcake Recipe
Ingredients
Vanilla Bean Cake
- 160 g cake flour
- 150 g sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 vanilla bean caviar only
- 1 tbsp vanilla extract
- 2 eggs
- 100 g sour cream
- 125 g butter melted
- 100 ml whole milk
Macerated Berries
- 500 g strawberries
- 75 g sugar
- Zest of one lemon
- Pod of the vanilla bean from cake
- Tiny Pinch of salt
Mascarpone Whip
- 200 g mascarpone
- 50 g icing sugar
- 325 g heavy cream
- 1 tbsp vanilla extract
- Generous Pinch of salt
Instructions
Vanilla Bean Cake
- Line an 8” round pan and preheat oven to 350 F.
- In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream together the butter, sugar, and vanilla until very light and fluffy.
- Add the eggs and whisk until fully combined.
- Add in the sour cream and vanilla. Whisk.
- Pop in the dry ingredients and whisk until just combined.
- Add the milk and combine until a beautiful batter forms.
- Pour into lined pan and bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean.
- Cool cake fully in the pan.
- Remove from the pan, trim, and assemble.
Macerated Berries
- Combine all ingredients in a bowl and mix together. Set in the fridge for at least one hour.
Mascarpone Whip
- Pop bowl and whisk attachment into the freezer for 15 mins.
- Whisk together the mascarpone and icing sugar until smooth.
- Add the heavy cream, salt, and vanilla.
- Whisk until a thick whipped cream forms.
Assembly
- Once the cake has fully cooled to room temperature, trim the caramelization off the top.
- Soak the cake layer with macerated strawberry juice. Do not drench the cake.
- Top with mascarpone whip, shaping it so there’s a well in the center that can hold the strawberries.
- Pile macerated berries in the middle and pop into the fridge for 10 minutes.
- Serve and enjoy ☺
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