Introduction to Strawberry Cloud Shortcake
There’s something magical about a dessert that feels light as a feather yet tastes like a dream. That’s exactly what you get with Strawberry Cloud Shortcake! This delightful dessert is perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. Imagine fluffy sponge cake layered with luscious whipped cream and fresh strawberries, all coming together in a symphony of flavors. It’s a treat that brings smiles and happy memories, making it a must-try for any occasion. Trust me, once you make this, it’ll become a favorite!
Why You’ll Love This Strawberry Cloud Shortcake
This Strawberry Cloud Shortcake is a dessert that checks all the boxes! It’s incredibly easy to whip up, making it perfect for both novice and seasoned bakers. The light sponge cake paired with fresh strawberries and whipped cream creates a taste sensation that’s simply irresistible. Plus, it’s a quick solution for those last-minute gatherings or a sweet treat to brighten your day. You’ll love how it brings joy to every bite!
Ingredients for Strawberry Cloud Shortcake
Gathering the right ingredients is the first step to creating your Strawberry Cloud Shortcake masterpiece. Here’s what you’ll need:
- Cake flour: This gives the cake a light and airy texture. You can use all-purpose flour if that’s what you have on hand.
- Baking powder: This is your leavening agent, helping the cake rise beautifully.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Eggs: You’ll need large eggs, separated. The yolks add richness, while the whipped whites provide fluffiness.
- Granulated sugar: This sweetens the cake and helps create that lovely golden color.
- Whole milk: Warm milk adds moisture and richness to the batter.
- Vegetable oil: This keeps the cake moist and tender.
- Vanilla extract: A splash of vanilla adds a warm, inviting flavor that complements the strawberries.
- Heavy whipping cream: This is essential for making the luscious whipped cream that layers the cake.
- Powdered sugar: This sweetens the whipped cream and helps it hold its shape.
- Fresh strawberries: The star of the show! Use ripe, juicy strawberries for the best flavor.
- Whole fresh strawberries: These are for topping, adding a beautiful finish to your dessert.
- Optional: A dusting of powdered sugar on top can add a lovely touch of sweetness and elegance.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Cloud Shortcake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This step is crucial for a successful cake. While the oven warms up, grease and line a square baking pan with parchment paper. This will help the cake release easily once it’s baked. Trust me, you don’t want to lose any of that fluffy goodness!
Step 2: Mix Dry Ingredients
In a bowl, sift together the cake flour, baking powder, and salt. Sifting is key here! It aerates the flour, ensuring your Strawberry Cloud Shortcake has that light, airy texture we all love. Plus, it helps to break up any lumps, making for a smoother batter.
Step 3: Combine Wet Ingredients
In another bowl, beat the egg yolks with half of the granulated sugar until the mixture is pale and thick. This is where the magic begins! Next, add the warm milk, vegetable oil, and vanilla extract. Mix until everything is well combined. The warmth of the milk helps to create a rich batter that’s simply irresistible.
Step 4: Whip Egg Whites
Now, let’s whip those egg whites! In a clean bowl, beat the egg whites until they’re foamy. Gradually add the remaining sugar, continuing to beat until stiff peaks form. This step is vital for achieving that cloud-like texture in your cake. The whipped egg whites will give your Strawberry Cloud Shortcake its signature fluffiness!
Step 5: Fold Mixtures Together
Gently fold the whipped egg whites into the yolk mixture, alternating with the dry ingredients. Use a spatula and be careful not to deflate the batter. This folding technique is what keeps your cake light and airy. It’s like cradling a delicate cloud—gentle but effective!
Step 6: Bake the Cake
Pour the batter into your prepared pan and bake for 25–30 minutes. Keep an eye on it! You’ll know it’s done when the cake is golden and springs back when touched. A toothpick inserted in the center should come out clean. Let it cool completely before moving on to the next step.
Step 7: Prepare Whipped Cream
While the cake cools, it’s time to whip up some cream! In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form. Chilling the bowl and beaters beforehand helps achieve that perfect whipped cream texture. It’s the creamy layer that makes this dessert truly special!
Step 8: Assemble the Cake
Once your sponge cake is cool, slice it horizontally into two even layers. Place one layer on a serving plate. Spread a generous amount of whipped cream on top, then arrange a line of whole strawberries inside. Cover with more whipped cream, and gently place the second layer on top. Finish by spreading the remaining whipped cream over the top and sides.
Step 9: Chill and Serve
For the cleanest slices, chill your assembled Strawberry Cloud Shortcake in the fridge for 1–2 hours. This allows the flavors to meld beautifully. When you’re ready to serve, top with whole fresh strawberries and maybe a dusting of powdered sugar for that extra touch. Enjoy every delightful bite!
Tips for Success
- Make sure your eggs are at room temperature for better volume when whipping.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Chill your mixing bowl and beaters before whipping cream for a fluffier texture.
- Don’t rush the folding process; be gentle to keep the batter airy.
- Allow the cake to cool completely before assembling to prevent sogginess.
Equipment Needed
- Baking pan: A square pan works best, but a round one is fine too.
- Mixing bowls: Use at least two—one for wet and one for dry ingredients.
- Electric mixer: A hand mixer is great, but a whisk will do if you’re feeling strong!
- Spatula: A rubber spatula is perfect for folding ingredients gently.
- Measuring cups and spoons: Accurate measurements are key for success!
Variations of Strawberry Cloud Shortcake
- Berry Medley: Swap out strawberries for a mix of berries like blueberries, raspberries, and blackberries for a colorful twist.
- Gluten-Free Option: Use a gluten-free cake flour blend to make this dessert suitable for those with gluten sensitivities.
- Vegan Version: Replace eggs with aquafaba (chickpea brine) and use coconut cream for the whipped topping for a plant-based delight.
- Citrus Zest: Add lemon or orange zest to the whipped cream for a refreshing citrus flavor that complements the strawberries.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for a decadent touch that chocolate lovers will adore.
Serving Suggestions for Strawberry Cloud Shortcake
- Pair with a scoop of vanilla ice cream for an extra creamy treat.
- Serve alongside a refreshing glass of iced tea or lemonade to balance the sweetness.
- Garnish with mint leaves for a pop of color and freshness.
- Present on a beautiful cake stand to elevate your dessert display.
- Drizzle with a berry sauce for added flavor and visual appeal.
FAQs about Strawberry Cloud Shortcake
Can I make Strawberry Cloud Shortcake ahead of time?
Absolutely! You can bake the sponge cake a day in advance. Just store it in an airtight container. Assemble the cake with whipped cream and strawberries on the day you plan to serve it for the freshest taste.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free whipped topping. Just keep in mind that the flavor will vary slightly from the traditional whipped cream.
How do I store leftover Strawberry Cloud Shortcake?
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within a couple of days, as the cake may become soggy over time.
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake.
Is Strawberry Cloud Shortcake suitable for special diets?
This dessert can be adapted for various diets! For a gluten-free version, use gluten-free flour. You can also make a vegan version by substituting eggs and cream with plant-based alternatives. Enjoy the flexibility!
Final Thoughts
Making Strawberry Cloud Shortcake is more than just baking; it’s about creating sweet memories. Each layer of fluffy sponge, whipped cream, and fresh strawberries brings a burst of joy that’s hard to resist. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is sure to impress. I love how it transforms an ordinary day into something extraordinary. So, roll up your sleeves, gather your ingredients, and dive into this delightful recipe. Trust me, every bite will remind you of sunny days and happy moments shared with loved ones. Enjoy the sweetness of life!
Print
Strawberry Cloud Shortcake: A Delightful Dessert Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert recipe featuring a light sponge cake layered with whipped cream and fresh strawberries.
Ingredients
- 1 cup (120 g) cake flour (or sifted all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) whole milk, warm
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 cups (480 ml) heavy whipping cream, cold
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled (whole & halved)
- Whole fresh strawberries (for topping)
- Optional: powdered sugar dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- In a bowl, sift together flour, baking powder, and salt.
- In another bowl, beat egg yolks with half the sugar until pale and thick. Add milk, oil, and vanilla.
- In a separate clean bowl, whip egg whites until foamy, then gradually add remaining sugar. Beat until stiff peaks form.
- Gently fold egg whites into yolk mixture, alternating with dry ingredients, until smooth.
- Pour into prepared pan and bake 25–30 minutes until golden and springy to touch. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
- Slice cooled sponge cake horizontally into two even layers.
- Place one layer on a serving plate. Spread with whipped cream and arrange a line of whole strawberries inside.
- Cover with more whipped cream, then top with the second cake layer.
- Spread remaining whipped cream evenly over the top and sides.
- Top with whole fresh strawberries.
- Chill for 1–2 hours before slicing for the cleanest cuts.
Notes
- Ensure the sponge cake is completely cooled before assembling.
- For best results, use fresh strawberries.
- Chilling the assembled cake helps in achieving clean slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
