Strawberry Shortcake

By Chef Megan Joy / June 10, 2014

Zack and I have purchased a grill- about time- and decided it would be fun to have some friends over for a cookout this past weekend. When I entertain, it’s uncalled for not to serve dessert. I feel like I’m not doing my job as a pastry chef if I don’t. 

Zack suggested strawberry shortcake, and I immediately thought of my trusty vanilla sponge cake recipe. Rather than make individual shortcakes, or the biscuit kind, I would bake the cake batter in a deep springform pan. That way, once the cake has baked, you simply split it in half and fill with whipped cream and strawberries. You can also add some more on top, too. Fast, simple, and divine. 

Everyone loved this dessert. We devoured it so quickly I didn’t even get a photo of the assembled cake. The cake is super light, tender, and not too sweet. Paired with cool, creamy, just-a-touch-sweetened whipped cream, and fresh summer strawberries, it’s a crowd-pleaser. 

To make whipped cream, we usually add about 1 tablespoon of powdered sugar per cup of heavy cream, and a dash of vanilla. Whip it until it holds its shape but it still soft and creamy. 

The strawberries we purchased were just a touch on the tart side. I halved them and put them in a saucepan with a few spoonfuls of sugar to taste. Warm them over medium-low heat, stirring occasionally, until the sugar dissolves and they start releasing a little bit of juice.  Remove from the heat before they turn mushy- we want them still firm. They’ll be cooked just slightly, which intensifies their flavor and also creates a luscious sauce. 

For other shortcake variations, try:

Vanilla Cream Scones

Chocolate & Honey Strawberry Shortcakes

Berry Creme Fraiche Cake

Ice-Cream Filled Lemon Brioche Buns

 

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How to make this high altitude adjusted recipe:

Strawberry Shortcake
Cake recipe adjusted from King Arthur Flour

5.0 from 3 reviews
Strawberry Shortcake
Recipe type: High Altitude Baking
 
Ingredients
  • CAKE:
  • ½ cup all-purpose flour
  • ½ cup cake flour
  • ¾ cup sugar
  • ¼ tablespoon of baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 3 oz cold water
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • Lightly sweetened whipped cream
  • Halved strawberries
Instructions
  1. Preheat your oven to 350 F.
  2. Grease a 9" or 10" springform cake pan and line the bottom with a parchment paper round.
  3. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, salt, oil, water, vanilla, and egg yolks.
  4. In a clean bowl, whip the egg whites until they are white, fluffy, and soft.
  5. Fold the whipped egg whites into the batter in two additions.
  6. Pour the batter into the prepared cake pan and baking until puffed and golden brown, about 35 minutes.
  7. Let cool in the pan for 5 minutes, and then loosen the sides of the pan and let the cake cool completely. It will lose some of its height as it cools, don't freak.
  8. Once the cake is cooled, split it in half horizontally and fill it with most of the whipped cream and strawberries.
  9. Top it with the second half of cake, and spread the remaining whipped cream and strawberries over the top, letting the strawberry juices run down the sides.
 Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking powder to 1/2 tablespoon. 

About the author

Chef Megan Joy

12comments
Dean Randall - June 13, 2014

Excellent recipe
Thanks for coming to work Megan

Reply
Michi - July 1, 2014

Hello there,

I made this the other day and it was fabulous. Instead of making into shortcake I actually layered it with a chocolate buttercream. Have you ever made this recipe as cupcakes? I suppose it would work, right?

Reply
    Chef Megan Joy - July 2, 2014

    Hi Michi, yes I think it would work for cupcakes as well. The batter rises quite a bit so you wouldn’t want to fill the cups all the way.

    Reply
Michi - July 3, 2014

Thanks for your response Chef Megan. I’m going to make individual shortcake/cupcakes with this recipe. i’m very excited as this is the very recipe I’ve been looking for. Signing out from Boulder, CO 5,430 ft!

Reply
Jean - July 7, 2014

Hi Chef Megan

I tried this the other day and it turned out wonderfully. I’m not at quite the altitude you are, but still struggle with getting my baking to turn out the way I’d like. This is the first cake I’ve managed since moving here that has a crumb the way I want, light and cakey, not dense and heavy. Thanks so much for the recipes, I’m looking forward to trying more.

Reply
Dean Randall - July 23, 2014

How long before I serve this is it safe to assemble and do I keep it in the frig
Thanks
Dean

Reply
    Chef Megan Joy - July 30, 2014

    Hi Dean, you can assemble this 3 hours prior to serving for easy entertaining. Just keep it refrigerated so the whipped cream doesn’t start to melt off. Happy baking!

    Reply
Wainani - June 10, 2015

Aloha,

I was wondering if this cake would freeze well? I’m going on a camping trip and will be cooking for 50 people and wanted to try a pre make a few desserts.

Reply
    Chef Megan Joy - June 11, 2015

    Hello! Yes you can freeze this, though I highly recommend freezing as soon as the cake has cooled after baking. Wrap it in several layers of plastic wrap inside a ziplock bag, to ensure it’s fresh tasting and not dry. Enjoy!

    Reply
Lynn - March 14, 2016

Made this cake for dessert when we had spring-like conditions. Topped the whipped cream with fresh strawberries and raspberries. It was a hit with my guests. Thank you!

Reply
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