Strawberry Shortcake Recipe

How to Select the Best Strawberries for Your Shortcake

Selecting strawberries is crucial for making an exceptional shortcake. The best strawberries should have a bright and uniform red color, without green or white areas. Look for berries that are firm to the touch but not hard, and avoid those that are too soft or have dark spots.

Key Characteristics:

• Color: The intense bright red color indicates that the strawberry is at its optimal ripeness, which will guarantee the best flavor for your shortcake.
• Aroma: A sweet and fragrant smell is a sign that the strawberries are ripe and fresh, which will add that special touch to your dessert.
• Texture: The strawberry should be firm but with some softness when gently pressed, this ensures it's at the perfect point of ripeness.
• Size: Medium and uniform strawberries are ideal as they make cutting and presentation of the shortcake easier.
• Leaves: Green and fresh leaves, not wilted, are a key indicator that the strawberries are freshly harvested.

Selection Tips:

• Inspect the container for moisture spots or mold that could indicate the strawberries are spoiled.
• The strawberries shouldn't show any signs of bruising as this will affect the final presentation of the dessert.
• Avoid those with an artificial shine, as this could indicate they've been treated with preservatives that will alter the taste.
• Seasonal strawberries will always have better flavor and price, take advantage when they're at their peak.

Note: While it's possible to use frozen strawberries in an emergency, it's not recommended for a traditional shortcake, as they lose their firmness and release too much water when thawed, which can affect the final texture of the dessert.

Tips for a Fluffy and Moist Shortcake

The perfect texture of a shortcake is essential for creating an exceptional dessert. A shortcake should be fluffy and maintain its moisture without becoming soggy.

Key Ingredients:

• Adding buttermilk helps achieve a tender and soft crumb, while providing a slightly tangy flavor that enhances the sweetness of the strawberries.
• Using cold butter cut into small cubes creates air pockets that result in a lighter texture.
• The low protein content in cake flour contributes to a more delicate and soft texture.

Essential Techniques:

• Do not overmix: Mix ingredients just until combined, as overmixing develops gluten and results in a tough shortcake.
• Correct temperature: All ingredients should be at room temperature, except for the butter which should be cold.
• Sift the dry ingredients to avoid lumps and achieve a uniform texture.
• Let the dough rest for 15-20 minutes before baking so the flour can properly absorb the liquids.

Perfect Baking:

• Preheat the oven to 400°F (200°C) to achieve a golden exterior and moist interior.
• Bake only until a toothpick inserted comes out clean, as overbaking will dry out the cake.
• Place the baking pan in the center of the oven for even baking.

Avoid opening the oven during baking, as sudden temperature changes can affect the final texture of the shortcake.

The Secret to Perfect Diplomat Cream Filling

Diplomat cream is an elegant preparation that elevates your shortcake's flavor. It's a perfect blend of pastry cream and whipped cream that provides a silky texture and balanced flavor.

Base Ingredients:

• The pastry cream must be cold and firm to achieve a stable and creamy mixture, this will guarantee a perfect filling.
• The whipping cream must have a high fat content (35% or more) to achieve proper firmness and maintain its structure.
• High-quality vanilla will enhance the flavor without competing with the strawberries, preferably use natural vanilla instead of artificial.

Key Process:

• Whip the cream until soft peaks form, not stiff, to maintain a silky texture that melts in your mouth.
• Fold in the cold pastry cream with gentle movements to maintain lightness and prevent lumping.
• Maintain a 2:1 ratio between pastry cream and whipped cream for the perfect balance of flavors and textures.

Assembly Tips:

• Apply the cream when the shortcake is completely cold to prevent melting or losing consistency.
• Use a piping bag for more precise and professional application, achieving an elegant finish.
• Fill the cake just before serving to maintain ideal texture and prevent it from becoming too moist.

If you don't have time to make diplomat cream, you can use whipped cream sweetened with a little powdered sugar and vanilla as a simpler alternative.

Techniques for Cutting and Presenting Strawberries on the Cake

Proper cutting techniques can transform strawberries into decorative elements that elevate your shortcake's presentation. Here are the most effective and professional techniques.

Basic Cuts:

• Halves or quarters: Cut the strawberry from top to bottom to obtain two identical parts, perfect for decorating in a radial arrangement or however you prefer.
• Thin slices: Remove the top of the strawberry with a straight cut, place it upside down, and make parallel cuts to obtain delicate slices.
• Elegant fan: Keep the stem, make parallel cuts without reaching the end, and gently slide to form a decorative fan.

Advanced Techniques:

• Strawberry rose: Place the strawberry upside down, make angled cuts around the base, creating concentric layers that simulate petals.
• Hearts: Use a sharp paring knife, remove the stem, and cut in a rounded V-shape, outlining the typical curves of a heart.

Presentation Tips:

• Create radial circles on round cakes or parallel lines on square ones.
• Apply glaze or clarified apricot jam for a professional finish.
• For individual decorations, use a single fanned strawberry as a crown.

Always use a sharp knife and firm strawberries to achieve precise and clean cuts.

Ingredients

To prepare a delicious two-layer strawberry shortcake, you'll need fresh, quality ingredients. This recipe yields 8-10 servings.

1. Fresh strawberries: 900g - For filling and decoration.
2. Cake flour: 2½ cups - Provides structure and soft texture to the cake.
3. Unsalted butter: 170g cold and cubed - Creates layers and tender texture.
4. Buttermilk: 1 cup - Adds moisture and softness.
5. Heavy cream: 2 cups (35% fat) - For the diplomat cream.
6. Whole milk: 2 cups - Base for pastry cream.
7. Eggs: 2 large at room temperature - Provide structure and richness.
8. Egg yolks: 4 units - For the pastry cream.
9. Granulated sugar: 1 cup - Adds sweetness and helps with fluffy texture.
10. Powdered sugar: ½ cup - For final decoration.
11. Baking powder: 2½ teaspoons - Provides necessary leavening.
12. Cornstarch: 3 tablespoons - Thickens the pastry cream.
13. Vanilla: 2 teaspoons - Adds aroma and depth of flavor.
14. Salt: ½ teaspoon - Enhances all flavors.

How to Make Strawberry Shortcake Step by Step

We'll prepare a delicious two-layer strawberry shortcake following each step in detail. Remember to have all ingredients measured and at room temperature before starting, except for the butter and cream which should be cold.

Step 1 - Initial Preparation:

• Preheat the oven to 400°F (200°C) and line two 8-inch round pans with parchment paper, greasing the edges for perfect removal.
• Sift together cake flour (2½ cups), baking powder (2½ teaspoons), and salt (½ teaspoon) in a large bowl to avoid lumps.
• Wash and slice 600g of strawberries thinly, reserving 300g of the prettiest ones for final decoration.

Step 2 - Preparing the Batter:

• In a large bowl, beat cold cubed butter (170g) until creamy, gradually add granulated sugar (1 cup) until mixture becomes light and fluffy.
• Incorporate eggs (2 units) one at a time, beating well after each addition, then add vanilla (2 teaspoons).
• Alternate adding dry ingredients and buttermilk (1 cup) in three parts, starting and ending with dry ingredients, mixing just until combined.

Step 3 - Baking:

• Divide the batter evenly between the two prepared pans, smoothing the surface with a spatula.
• Bake in the center of the oven for 20-25 minutes or until a toothpick inserted comes out clean.
• Let cool in pans for 10 minutes, then unmold onto a cooling rack and let cool completely.

Step 4 - Preparing the Diplomat Cream:

• For the pastry cream, heat milk (2 cups) with half the sugar, while beating egg yolks (4 units) with cornstarch (3 tablespoons) and remaining sugar.
• Temper the yolks with hot milk, return to heat and cook until thickened, cool completely.
• Beat cold heavy cream (2 cups) to soft peaks, gently fold into cold pastry cream in a 2:1 ratio.

Step 5 - Assembly:

• Place the first cake layer, cover with a generous layer of diplomat cream and distribute sliced strawberries.
• Place the second layer and cover the top with more diplomat cream.
• Decorate with reserved strawberries, creating a radial pattern or rose shape.

Step 6 - Final Touches:

• Gently dust powdered sugar (½ cup) over the strawberries and edges of the cake.
• Refrigerate for at least 1 hour before serving to allow the cream to stabilize.
• Keep refrigerated until serving time, ideally no more than 24 hours.

For best results, ensure all components are completely cold before final assembly. This strawberry shortcake will keep perfectly in the refrigerator for up to 2 days, although it's best consumed the same day it's prepared.

Tips for Properly Unmolding the Shortcake

Unmolding is a crucial step that can make the difference between a perfect or ruined shortcake. Follow these professional tips for success.

Pan Preparation:

• Generously grease the pan with melted butter and line the base with parchment paper, ensuring it extends slightly over the edges.
• Dust a thin layer of flour over the butter, removing any excess to avoid a thick layer that could affect the appearance.

Unmolding Process:

• Wait 10 minutes after removing the cake from the oven, this allows it to stabilize and naturally release from the edges.
• Run a thin knife around the edge of the pan, keeping it in a vertical position to avoid damaging the cake.
• Place a cooling rack over the pan and carefully flip in one firm motion.

Final Tips:

• If the cake doesn't release immediately, gently tap the bottom of the pan or let it rest upside down for a few minutes.
• Remove the parchment paper carefully while the cake is still warm to prevent it from sticking.
• Let cool completely on the rack before handling or decorating.

Proper unmolding is essential for maintaining the perfect shape and texture of your shortcake. If you notice the cake is resistant, don't force the process, give it time.

Decoration Options: From Minimalist to Elaborate

The decoration of your strawberry shortcake can transform it from a simple dessert into a culinary work of art. Here are different options according to complexity level.

Minimalist Decoration:

• Dust powdered sugar over fresh strawberries and let the natural beauty of the fruit be the star.
• Place some halved strawberries in the center of the cake, surrounded by fresh mint leaves.
• Create a simple border of diplomat cream using a piping bag with a basic round tip.

Intermediate Decoration:

• Arrange strawberries in a circular pattern from the center outward, alternating with cream rosettes.
• Create a decorative border with fan-cut strawberries around the cake.
• Combine whole and sliced strawberries to create different heights and visual textures.

Elaborate Decoration:

• Make strawberry roses by placing thin slices in a spiral pattern, alternating with diplomat cream flowers.
• Create a cascade design with strawberries cut in different shapes and sizes, interspersed with mint leaves.
• Develop a complex geometric pattern combining differently cut strawberries with cream details.

For any level of decoration, ensure the strawberries are well dried to prevent juice from staining the cream, and keep the cake refrigerated until serving time.

How to Store Your Strawberry Shortcake: Tips and Tricks

Proper storage of your strawberry shortcake is crucial for maintaining its freshness and ideal texture. Here are the best tips for storing it properly.

Immediate Steps:

• Let the shortcake cool completely at room temperature before any type of storage (approximately 2 hours).
• Use a cake dome or bell that doesn't touch the surface, avoid covering directly with plastic wrap.
• Place the cake in an airtight container in the refrigerator to prevent it from absorbing odors and maintain moisture.

Refrigerator Storage (40°F/4°C):

• Place the cake in the middle of the refrigerator, where the temperature is most stable and constant.
• The decorated shortcake stays in optimal condition for up to 48 hours in refrigeration.
• Undecorated layers can be stored for up to 3 days, well wrapped in plastic film.

Freezer Storage (0°F/-18°C):

• If you need to store it longer, freeze only the undecorated and unfilled cake layers.
• Wrap each layer individually in plastic wrap and then in aluminum foil.
• Frozen layers maintain good quality for up to 3 months.

For Serving:

• Remove the cake from the refrigerator 30 minutes before serving to enhance its flavor and texture.
• If storing individual portions, place wax paper between the cuts to prevent them from sticking.
• Avoid storing already-cut cake, as exposed cuts will dry out more quickly.

For the best experience, it's recommended to consume the strawberry shortcake the same day it's prepared, especially for the freshness of the strawberries and cream texture.

Frequently Asked Questions

Q: Can I use frozen strawberries instead of fresh ones?

A: Frozen strawberries are not the best choice for traditional shortcake. When thawed, they release too much water and lose their firmness, which can make the cake soggy and affect its final texture.

Q: Why does my shortcake turn out hard?

A: Hardness usually occurs from overmixing the dough, which develops too much gluten. Mix the ingredients just until combined and make sure to use cold butter cut into small cubes.

Q: Can it be prepared in advance?

A: The shortcake can be prepared up to 48 hours in advance if kept refrigerated. However, for best results, it's recommended to prepare it the same day it will be served.

Q: What's the best temperature for serving shortcake?

A: Remove the shortcake from the refrigerator 30 minutes before serving to allow it to reach near room temperature. This will enhance the flavors and allow the cream to have a smoother texture.