Strawberry Shortcake – tender and light vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.
Happy belated Easter, friends! Today I am so excited to talk about my Strawberry Shortcake. I love seeing everything you baked up this weekend for your Easter dinner yesterday. From cakes, to cupcakes, to bars, to cookies, to bread… in other words, you were busy! I’m so glad you like my Classic Carrot Cake as much as I do!
For my new recipe this week, I am going to introduce you to my Strawberry Shortcake. I love how this is made up of tender and fluffy vanilla cake. I fill it with homemade whipped cream and fresh strawberries and cover it in a strawberry buttercream. The perfect shortcake for the season!
I went a little untraditional with the addition of the strawberry buttercream, but I think it was a risk well worth it! The flavor is light and awesome!
To start, the cake layers for this one come from my Classic Vanilla Cake. Remember, with a tender, fluffy vanilla cake, it’s easy to over bake the layers and therefore get a dry cake. Here’s what I do in my Strawberry Shortcake recipe to make sure that doesn’t happen:
- First reduce the temperature to 325 degrees F.
- Next add sour cream to increase fat in the batter, which helps create and maintain moisture.
- Keep your eye on the shortcakes as they bake. Don’t forget to use a toothpick to check when they’re done. When you insert the toothpick in the center of the cake, it should come out with a few moist crumbs on it.
- Don’t over mix the cake batter.
Whipped Cream Filling for the Cake
After starting the layers, I move on to the filling. The whipped cream filling is simply stabilized whipped cream. I’ve used it in several recipes, and I have a full tutorial on IGTV that you can watch HERE to help you make the recipe below. A few dollops of this cream will send your bake over the top!
Most importantly, I add gelatin to this Strawberry Shortcake recipe because the gelatin is what helps stabilize the whipped cream. This helps it hold up better between cake layers. However, it can sometimes be tricky to use. The key to making sure you don’t get clumps in your whipped cream filling is to not let the gelatin mixture cool too long in the fridge. Above all, you don’t want the gelatin to set too much as it cools and you also don’t want it to be too warm. If it is the wrong temperature when you add it to your whipped cream, the whipped cream will soften.
To top this shortcake off, I add a delicious strawberry buttercream, made with a little strawberry jam and freeze dried strawberries.
The flavor is out of this world delish.
Assembling the Strawberry Shortcake
You wan to be sure your cake is staked properly, so take a look at the tips below to refresh your memory.