Strawberry Shortcake Recipe

This Strawberry Shortcake Recipe is a fresh and sophisticated recipe, which is made with vanilla bean pastry cream and a tea-soaked sponge. It’s a stunning, multi-component dessert, ready in about 2 hours 30 minutes (including chilling).

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Strawberry Shortcake Ingredients

A fresh, sophisticated combination for a stunning, multi-component dessert.

For the Vanilla Pastry Cream (Crème Anglaise):

• 1/2 cup milk
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeds scraped (or 3 tbsp vanilla extract)
• 1/4 cup sugar, divided
• 4 egg yolks

For the Sponge Cake:

• 6 eggs, separated
• 1/2 cup plus 4 teaspoons sugar, divided
• 1 teaspoon vanilla extract
• 1 1/8 cups cake flour, sifted
• 1/4 teaspoon cream of tartar
• Vegetable shortening, for greasing

For Assembly & Topping:

• 1 cup cold brewed tea (Earl Grey or Black Tea works well)
• 3 pints strawberries, cleaned
• 1/4 cup sugar
• 1/2 pint heavy cream
• 6 sprigs mint, for garnish

How To Make Strawberry Shortcake

A step-by-step guide to this impressive and elegant dessert.

1. Make the Vanilla Cream: In a saucepan, bring the milk, 1/2 cup heavy cream, vanilla seeds (and the pod), and half of the sugar to a simmer. In a small bowl, whisk the egg yolks with the rest of the sugar.
2. Temper the Eggs: Pour a small amount of the hot milk mixture into the yolks while whisking constantly to warm them up (tempering). Then, pour the egg mixture back into the pot. Cook over low heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will scramble. Strain the cream through a fine-mesh sieve, let it cool, then chill completely.
3. Prep Oven and Pans: Preheat the oven to 325°F. Grease a 17×11-inch jelly roll pan and line it with parchment paper. Grease the parchment.
4. Make the Sponge Batter: In a large bowl, beat the egg yolks with 1/4 cup of sugar and the vanilla until pale and thick. Sift the cake flour over this mixture but do not mix yet.
5. Whip Egg Whites: In a separate clean bowl, whip the egg whites and cream of tartar to soft peaks. Gradually beat in the remaining sugar until stiff, glossy peaks form.
6. Combine and Bake: Gently fold one-third of the egg whites into the yolk/flour mixture to lighten it. Fold in the remaining whites in two more additions until just combined. Spread the batter evenly in the prepared jelly roll pan. Bake for about 15 minutes, until golden and springy. Cool completely on a rack.
7. Prepare the Berries: Reserve 18 of the best-looking whole strawberries for garnish. Slice the remaining berries, toss them with 1/4 cup of sugar in a bowl, and let them sit (macerate) in the refrigerator to release their juices.
8. Assemble the Shortcakes: Whip the 1/2 pint of heavy cream to stiff peaks. Cut the cooled sponge cake into 24 rectangles (to make 12 double-layer servings). Place half of the cake rectangles back into the jelly roll pan and pour the cold brewed tea over them, allowing it to soak in.
9. Layer and Serve: To serve, place one tea-soaked cake rectangle in the bottom of a glass or on a plate. Spoon some of the macerated strawberries and their juices on top, followed by a layer of the chilled vanilla cream. Top with a second (dry) cake rectangle, more strawberries, and more vanilla cream. Finish with a dollop of whipped cream. Garnish with the reserved whole strawberries and a sprig of mint.

Recipe Tips

• Why soak the cake in tea? The cold brewed tea adds moisture to the sponge cake and provides a subtle, earthy tannin note that balances the sweetness of the strawberries and cream perfectly. Earl Grey adds a lovely floral note.
• How to scrape a vanilla bean: Slice the bean lengthwise with a sharp paring knife. Use the back of the knife blade to scrape the tiny black seeds out of the pod. Add both seeds and pod to the milk, but remember to fish the pod out before serving (straining helps).
• How to prevent scrambled eggs in the cream: Keep the heat LOW and stir constantly. If the mixture boils, the yolks will cook into solid bits. If this happens, straining it through a fine-mesh sieve is essential to smooth it out.
• Can I make this ahead? You can make the sponge cake and the vanilla cream a day in advance. However, do not assemble the layers until ready to serve, or the tea and berry juice will make the cake too soggy.

What To Serve With Strawberry Shortcake

This is an elegant, plated dessert that stands on its own.

• A glass of Sparkling Rosé or Champagne
• A pot of hot tea (to echo the tea soak)
• Fresh mint tea

How To Store Strawberry Shortcake

• Refrigerate: Store the components (cake, cream, berries) separately in the refrigerator. The assembled dessert must be eaten immediately.
• Freeze: You can freeze the baked, cooled sponge cake (wrapped well) for up to 1 month. Thaw before soaking.

Strawberry Shortcake Nutrition Facts

(Per serving, assuming 12 servings)

• Calories: ~380 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 185mg
• Sodium: 80mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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