Fluffy Italian Strawberry Shortcake Recipe
If you’ve ever dreamt of a dessert that feels like a warm hug, the Fluffy Italian Strawberry Shortcake is exactly what you need to try next. It’s light, airy, and bursting with fresh strawberries that have been perfectly sweetened and softened to complement the tender cake beneath. The combination of a soft, delicate crumb with luscious whipped cream and vibrant fruit creates a classic, irresistible treat that tastes like sunshine on a plate. This dessert isn’t just a feast for your taste buds but also a delightful centerpiece for any gathering, making it an instant favorite that you’ll return to again and again.
Ingredients You’ll Need
Although this Fluffy Italian Strawberry Shortcake might sound fancy, the ingredient list is wonderfully straightforward. Each component is chosen to build layers of flavor and texture that meld together beautifully, from the lightness of cornstarch and baking powder in the cake to the fresh zing of lemon zest and the luscious richness of heavy cream.
- 2 cups all-purpose flour: Provides the essential structure for a tender yet sturdy cake.
- 2 tablespoons cornstarch: Softens the flour to create an exquisitely fluffy crumb.
- 1 tablespoon baking powder: Gives the cake that delightful rise and airiness.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens gently while contributing to a golden crust.
- 3 large eggs, room temperature: Bind the ingredients together and add a light, airy lift.
- 1 teaspoon vanilla extract: Infuses classic warmth and depth into the cake batter.
- 1 teaspoon almond extract: Adds a subtle, nutty aroma that elevates the entire dessert.
- 3/4 cup whole milk, room temperature: Moisturizes the batter for a soft crumb.
- Zest of 1 lemon: Provides a bright, fresh note that balances sweetness perfectly.
- 2 cups heavy cream: Whipped into fluffy perfection to top and fill the shortcake layers.
- 2 tablespoons powdered sugar: Sweetens the whipped cream lightly without graininess.
- 1 teaspoon vanilla extract: Enhances the cream’s flavor and richness.
- 1 pound fresh strawberries, hulled and sliced: The star fruit, bursting with natural sweetness and juiciness.
- 2 tablespoons granulated sugar: Helps macerate the strawberries, drawing out their delicious juices.
- Fresh mint leaves (optional): Adds an herbal pop of color and freshness for garnish.
How to Make Fluffy Italian Strawberry Shortcake
Step 1: Prepare Your Cake Pans and Preheat the Oven
First things first, set your oven to 350°F (175°C) and grease two 8-inch round cake pans well before dusting them lightly with flour. This step ensures your cakes won’t stick and will come out with smooth, clean edges that are perfect for layering your strawberry shortcake.
Step 2: Whisk Dry Ingredients
In a medium bowl, mix together the flour, cornstarch, baking powder, and salt. This mixture forms the foundation of the cake’s tender texture, where the cornstarch works quietly to soften the final crumb, ensuring it’s light and delicate.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until you have a pale, fluffy mixture—around 3 to 4 minutes. This creaming incorporates air into the batter, which is vital for achieving that wonderfully fluffy texture the recipe promises.
Step 4: Add Eggs and Extracts
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in both the vanilla and almond extracts, along with the zest of one lemon. These flavors fill your cake with warmth and brightness that beautifully complement the strawberries.
Step 5: Combine Dry Ingredients and Milk Alternately
Gently fold the flour mixture into the wet mixture, alternating with the whole milk and starting and ending with the dry ingredients. Mixing just until combined prevents overworking the batter, keeping the cake crumb tender and light.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two pans, smoothing the tops, and bake for 20 to 25 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 7: Macerate the Strawberries
While the cakes cool, toss the sliced strawberries with 2 tablespoons of sugar. This simple maceration draws out their natural juices, making them sweeter and juicier—perfect to soak into the layers and bursting with flavor in every bite.
Step 8: Whip the Cream
Beat the heavy cream with powdered sugar and a teaspoon of vanilla extract until soft peaks form. This homemade whipped cream is the luxurious, fluffy layer that elevates the entire dessert to iconic status.
Step 9: Assemble the Shortcake
Place one cake layer on your serving plate and spread a generous amount of whipped cream over it. Top with half of the macerated strawberries, then add the second cake layer. Finish by spreading the remaining whipped cream on top and decorating with the rest of the strawberries. For a fresh pop of color, add mint leaves if you like.
Step 10: Chill and Serve
Refrigerate the beautiful creation for at least an hour before serving. This resting time lets all the flavors meld together into a perfect harmony that will make your first bite simply unforgettable.
How to Serve Fluffy Italian Strawberry Shortcake
Garnishes
While the strawberries and whipped cream already steal the show, a few fresh mint leaves add an elegant, green contrast that brings a delicate hint of freshness. For extra flair, consider a light dusting of powdered sugar right before serving to evoke a picture-perfect presentation.
Side Dishes
This dessert pairs wonderfully with a simple scoop of vanilla gelato or a chilled glass of sparkling rosé. Light, fruity accompaniments complement the shortcake’s airy sweetness without overwhelming its delicate flavors.
Creative Ways to Present
For a stunning twist, serve individual mini shortcakes layered in glass jars or stemmed dessert bowls, showcasing those beautiful juicy strawberries and fluffy cream. You can also lightly toast the cake layers for a subtle caramelized flavor or drizzle with a balsamic reduction to add an unexpected tangy depth.
Make Ahead and Storage
Storing Leftovers
You can store leftover Fluffy Italian Strawberry Shortcake in the refrigerator covered gently with plastic wrap or in an airtight container for up to two days. To keep the cake as fresh as possible, avoid letting it sit out at room temperature for extended periods.
Freezing
If you want to make the cake layers in advance, they freeze beautifully unassembled. Wrap each cooled cake layer tightly in plastic wrap and then foil, and freeze for up to a month. Thaw in the refrigerator overnight before assembling with fresh strawberries and whipped cream.
Reheating
Since this dessert shines when served chilled with fresh fruit and cream, reheating is not recommended. Instead, if you freeze the layers unassembled, simply thaw and assemble fresh for the best flavors and textures.
FAQs
Can I use frozen strawberries?
Fresh strawberries work best in this recipe because they maintain their texture and juiciness better, but if frozen strawberries are your only option, be sure to thaw and drain them well to avoid excess moisture making the cake soggy.
What makes this cake specifically Italian?
The use of almond extract and the delicate balance of ingredients lend this strawberry shortcake an Italian-inspired flavor profile that distinguishes it from more traditional American versions, giving it that charming and slightly nutty twist.
Can I make this dessert gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but be mindful that the texture might be slightly different. Adding the cornstarch still helps keep the cake light and fluffy, so make sure your gluten-free flour contains a similar starch ratio.
How long can I let the shortcake sit before serving?
For optimal freshness and fluffiness, refrigerate for about one hour before serving, but avoid making it too far ahead as the cream and strawberries can cause the cake to soften and lose its delightful texture.
Is there a way to make this less sweet?
You can reduce the sugar slightly in both the cake and the whipped cream if you prefer a less sweet treat. The natural sweetness of the fresh strawberries also helps balance the overall flavor beautifully without needing too much extra sugar.
Final Thoughts
There’s nothing quite like sharing a slice of Fluffy Italian Strawberry Shortcake with the people you care about — it’s a dessert that brings smiles to faces and joy to hearts. Once you’ve tasted the light, flavorful cake layered with luscious cream and sweet strawberries, you’ll understand why it quickly becomes a cherished classic. I can’t wait for you to bake this at home and create your own sweet memories!
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Fluffy Italian Strawberry Shortcake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Fluffy Italian Strawberry Shortcake is a delightful dessert featuring airy, tender cake layers paired with sweet macerated strawberries and luscious vanilla whipped cream. Perfectly balanced with a hint of almond and lemon zest, it’s a refreshing and elegant treat ideal for spring and summer gatherings.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup whole milk, room temperature
- Zest of 1 lemon
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Whipped Cream
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale, about 3 to 4 minutes. This process adds air to the batter, helping create a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter mixture, mixing well after each addition to incorporate them fully. Then stir in the vanilla extract, almond extract, and lemon zest for aromatic flavor enhancements.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing gently until just combined to maintain fluffiness in the batter.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth out the tops for even baking.
- Bake Cakes: Place the pans in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely.
- Macerate Strawberries: While the cakes cool, combine the hulled and sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Allow them to macerate at room temperature for at least 15 minutes to draw out natural juices and sweetness.
- Make Whipped Cream: In a separate chilled bowl, beat the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form, creating a light and creamy topping.
- Assemble the Shortcake: Place one cooled cake layer on a serving plate. Generously spread a layer of whipped cream over it, then top with half of the macerated strawberries, including their juices.
- Add Second Layer and Finish: Place the second cake layer on top. Spread the remaining whipped cream evenly over the top layer, then arrange the remaining strawberries decoratively for an appealing presentation.
- Garnish and Chill: Optionally, garnish with fresh mint leaves for a hint of color and freshness. Refrigerate the finished shortcake for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
- For best results, use room temperature eggs and milk to help the batter mix smoothly and rise well.
- Make sure not to overmix the batter once adding the dry ingredients to keep the cake light and fluffy.
- Fresh strawberries can be substituted with frozen ones, but fresh is recommended for the best flavor and texture.
- You can substitute almond extract with an extra teaspoon of vanilla extract if almond flavor is not preferred.
- The shortcake can be assembled a few hours in advance and refrigerated; allow it to come to room temperature before serving for the best taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: strawberry shortcake, Italian dessert, fluffy cake, whipped cream, fresh strawberries
