Indulge in the delicate and airy texture of this Strawberry Shortcake, featuring layers of light sponge cake filled with whipped cream and fresh strawberries. The combination of sweet and tangy flavors from the strawberries, paired with the creamy richness of the whipped cream, creates a delightful dessert that’s perfect for any occasion.

This Strawberry Shortcake is not only delicious but also visually appealing, making it a beautiful addition to any dessert table. Serve it chilled for a refreshing treat that everyone will love. Whether you’re hosting a gathering or simply enjoying a sweet moment at home, this shortcake is sure to impress with its elegant presentation and delightful taste.

Full Recipe:

Ingredients:

Sponge Cake:

• 3 egg yolks (room temperature)
• 3 egg whites (room temperature)
• 40 g (3 tbsp) caster sugar (for yolks)
• 40 g (3 tbsp) caster sugar (for whites)
• 1/2 tsp cream of tartar or lemon juice
• 1 tsp vanilla paste or vanilla extract
• 50 ml (3+1/2 tbsp) milk (room temperature)
• Pink food coloring (optional)
• 90 g (3/4 cup) all-purpose flour
• 10 g (1+1/2 tbsp) cornstarch or all-purpose flour
• 1/2 tsp baking powder

Filling:

• 470 ml (2 cups) whipping cream or heavy cream (chilled)
• 6 g gelatine leaves or gelatine powder or agar agar
• 30 ml (2 tbsp) whipping cream or heavy cream (hot)
• 1 tsp vanilla paste or vanilla extract
• 55 g (1/2 cup) powdered sugar
• About 13 strawberries (washed and dried)

Directions:

1. Sponge Cake:

   Preheat the Oven:

   • Preheat the oven to 160°C (320°F).
   • Line and grease a 20x20cm (8×8 inch) cake pan.

   Whip Egg Whites:

   • In a large bowl, whip the egg whites with cream of tartar until foamy.
   • Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.

   Prepare Dry Ingredients:

   • In another bowl, sift together the flour, baking powder, and cornstarch.
   • Mix to combine and set aside.

   Beat Egg Yolks:

   • In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
   • Add the milk and pink food coloring (if using) to the yolk mixture.
   • Gradually add the flour mixture, mixing just until combined. Do not overmix.

   Combine Mixtures:

   • Gently fold about 1/4 of the egg white mixture into the yolk mixture to lighten it.
   • Fold the yolk mixture back into the remaining egg whites until fully combined, being careful not to deflate the batter.

   Bake:

   • Pour the batter into the prepared cake pan and spread evenly.
   • Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
   • Let the cake cool slightly in the pan, then unmold it onto a wire rack to cool completely.
   • If desired, remove the brown cake skin while it is still warm.
   • Once cooled, cut the cake into 2 layers.
2. Filling:

   Prepare Gelatine:

   • Soak the gelatine sheets in cold water for 5-10 minutes (if using gelatine powder, skip this step and follow the package instructions for agar agar).

   Whip Cream:

   • Whip 470 ml of whipping cream with vanilla until medium peaks form.

   Dissolve Gelatine:

   • Squeeze the soaked gelatine sheets and dissolve them in 30 ml of hot whipping cream.
   • Heat for a few seconds if needed to fully dissolve.

   Combine Cream and Gelatine:

   • Add the dissolved gelatine mixture and powdered sugar to the whipped cream.
   • Whip until firm medium-stiff peaks form, being careful not to overwhip.
3. Assemble:

   Layer Cake:

   • Spread a thin layer of whipped cream mixture on one layer of the cake.

   Add Strawberries:

   • Arrange whole strawberries on the cake in a cross pattern, where you plan to cut the cake later.

   Add More Cream:

   • Cover the strawberries with more whipped cream mixture, using a piping bag if desired to fill any gaps.

   Top Layer:

   • Place the second layer of cake on top.

   Refrigerate:

   • Wrap the assembled cake in plastic wrap and refrigerate for at least 90 minutes.

   Trim and Cut:

   • Trim the edges for a neat look.
   • Cut the cake into 4 squares, then divide each square into 2 triangles, ensuring that each slice shows a section of strawberry.

Tips:

• Ensure all ingredients are at room temperature for the best results.
• Be gentle when folding in the egg whites to maintain the cake’s airy texture.
• Use fresh and ripe strawberries for the best flavor.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Cooling Time: 1 hour | Total Time: 1 hour 50 minutes

Nutritional Information (per serving):

• Calories: Approximately 250 kcal
• Protein: 3 g
• Carbohydrates: 30 g
• Fat: 15 g
• Saturated Fat: 9 g
• Sugar: 20 g
• Fiber: 1 g

Possible Questions:

1. Can I use frozen strawberries instead of fresh?
   • Yes, you can use frozen strawberries. Just make sure to thaw and drain them thoroughly to avoid excess moisture.
2. Can I make the sponge cake ahead of time?
   • Absolutely! You can bake and store the sponge cake layers in an airtight container at room temperature for up to 2 days before assembling.
3. What if I don’t have gelatine?
   • You can substitute with agar agar following the package instructions or use a different thickening agent.
4. Can I add other fruits to the filling?
   • Yes, you can mix in other fruits like blueberries or raspberries, but ensure they are properly prepared and dried to avoid excess moisture.

Tips for Making the Cake:

• Room Temperature Ingredients: Ensure that the eggs and milk are at room temperature for better mixing and texture.
• Sift Dry Ingredients: Sifting the flour, cornstarch, and baking powder helps to avoid lumps and ensures an even texture in the cake.
• Fold Gently: When combining the egg whites with the yolk mixture, fold gently to maintain the airiness of the batter.

Variations:

• Chocolate Cake: Substitute some of the flour with cocoa powder for a chocolate version.
• Fruit Variations: Use other berries like raspberries or blackberries, or even citrus fruits like lemon or orange for a different flavor.

Serving Suggestions:

• With Whipped Cream: Serve with a dollop of extra whipped cream for added richness.
• Fresh Mint: Garnish with fresh mint leaves for a refreshing touch.
• Fruit Sauce: Drizzle with a fruit sauce or coulis for an extra burst of flavor.

 

Conclusion:

This delightful Strawberry Shortcake with Pink Sponge Cake is a perfect treat for any occasion, offering a visually appealing and delicious dessert that combines light, airy sponge cake with a luscious whipped cream filling and fresh strawberries. The cake’s soft texture and the sweetness of the strawberries create a harmonious blend of flavors and textures. With the optional pink food coloring, it adds a charming touch that makes it ideal for festive celebrations or special gatherings. Whether enjoyed as a simple dessert or dressed up with extra garnishes, this cake is sure to impress and satisfy. Enjoy creating and sharing this beautiful dessert with friends and family!