Strawberry Shortcake
User Reviews
5
Strawberry Shortcake
Description
The Strawberry Shortcake recipe starts by washing, drying, and slicing fresh strawberries, with a portion set aside for decoration. The sliced berries are mixed with sugar and refrigerated briefly until the sugar dissolves and the juice forms. Sponge cake dessert cups serve as the base and middle layers, each filled with whipped cream and the macerated strawberries, then topped with additional cream and a whole strawberry. The whipped cream provides a light, creamy contrast to the fruity, sweet berries and the airy texture of the sponge cake.
This dessert is best served soon after assembly to prevent the sponge cake from becoming overly moist. It offers a balance of textures: the softness of sponge cake, the juiciness of strawberries, and the smoothness of whipped cream. Ideal for warm weather or occasions where individual servings are preferred, it pairs well with light drinks and fresh fruit.
Leftover shortcake should be stored in an airtight container refrigerated for up to two days. As the cream and berries release moisture, the cake texture will soften but remains edible. Avoid using frozen strawberries to maintain fruit texture, and do not prepare the dessert too far in advance to keep the cakes from absorbing excess juice.
Ingredients
- 1 quart strawberry sliced
- ¼ cup sugar
- 2 (5-ounce) packages sponge cake total of 12 dessert cups, dessert cups form
- 1 (6.5-ounce) can Whipped Cream to taste
Instructions
- Wash and dry the strawberries. Set aside 6 strawberries to use as toppers. Hull and slice the remaining into halves or quarters.
- Place the sliced strawberries into a container, toss with sugar, and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- Place 6 dessert cake cups onto a different serving plate. Add whipped cream to each sponge cake and top with the sliced strawberries. Add the second sponge cake and top off with more cream and a strawberry.
Notes
- Store leftovers in an airtight container in the fridge for 1-2 days; sponge cake will soften but stays edible.
- This recipe yields six double-layer cakes but can also make twelve smaller single-layer shortcakes.
- Canned whipped cream is convenient for textured decoration; alternatively, pipe Cool Whip with a textured tip.
- To keep strawberries firm, macerate them for about 30 minutes and do not use frozen berries.
- Assemble shortcakes shortly before serving to prevent the cake from becoming too moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 299mg | 12% |
| Potassium | 344mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 93mg | 103% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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