Strawberries are all around this season – and I just can’t stop making all kinds of cakes and dessert with these beautiful and so delicious berries. Strawberries are definitely one of my top favorite fruit in the world, and using them in desserts is something you just can’t go wrong with.
This strawberry shortcake is rich, soft and melt-in-your-mouth. It’s made of 2 layers of vanilla cake filled with vanilla whipped cream and a lot of strawberries in between the layers and on top for decoration. It’s festive, beautiful and so delicious – perfect for upcoming Valentine’s day too!
Photo: Natalie Levin
Strawberry Shortcake with Vanilla Cream
For the shortcake:
- 6 large eggs (separated and at room temperature)
- pinch of salt
- 200 grams (1 cup) sugar
- zest and juice of 1/2 a lemon
- 1/2 tsp. vanilla extract
- 220 grams 1 1/2 cups + 1 tbsp.) all-purpose flour
- 10 grams (2 tsp.) baking powder
For the syrup:
- 240 ml. (1 cup) water
- 200 grams (1 cup) sugar
- zest of 1/2 lemon or orange
For vanilla cream:
- 375 ml. (1 1/2 cups) cold whipping cream
- 2 tsp. powdered sugar
- 1 tsp. vanilla instant pudding powder
- 1 tsp. vanilla extract
- 500 grams fresh strawberries
- Make the cake: Preheat oven to 175c degrees and grease the pan.
- In an electric mixer with a whisking attachment beat egg whites and salt at high speed. When white foam begins to form, gradually add the sugar and continue beating until a fluffy, glossy meringue is formed.
- In a small separate bowl, whisk egg yolks, lemon juice, zest, and vanilla until blended.
- Reduce the mixer speed and add the yolk mixture in a thin stream while mixing slowly. Continue until incorporated.
- Sift in flour and baking powder and fold gently until mixture is smooth.
- Pour the batter into the pan, flatten the top and bake for about 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely at room temperature.
- Cut the cake into 2 parts using a long serrated knife.
- Sugar syrup: In a small pot put water, sugar and orange zest and heat until boiling. Cook the syrup for another 2-3 minutes, until the sugar has dissolved.
- Cool the syrup completely before assembling the cake.
- Vanilla cream: whip cream, powdered sugar, vanilla pudding and vanilla cream until you get very stable cream.
- Assemble the cake: brush the bottom of the cake with syrup. It is very important to moisten the cake well to make it light and soft.
- Pour about 1/3 amount of vanilla cream on the cake layer and flatten using a spatula.
- Cut some strawberries into medium-size cubes and sprinkle evenly on top of the cream.
- Place the second layer of the cake on top, brush generously with syrup and use the remaining whipped cream to cover the cake on top and on the sides.
- Cut the remaining strawberries into thin slices and arrange in a fan shape on top.
- Keep the cake for at least 4 hours in the refrigerator before serving.
- Keep the cake in the refrigerator up to 4-5 days, but is at its best after two or three days of preparation.
- It is very important not to give up the syrup and brush generously cake layers, assuring moist and juicy cake.
- Instead of strawberries you can use fresh berries or any other fruit you like.
Photo: Natalie Levin