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
Scale
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
