How To Make Strawberry Shortcake? Easy Recipe

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Dive into our Strawberry Shortcake recipe video, where we guide you through baking a delicate vanilla sponge cake layered with vibrant strawberries and silky diplomat cream. Discover the art of creating a light and airy sponge, blending a rich pastry cream, and assembling the layers for a stunning presentation. Learn decoration tips to give your cake a professional finish, perfect for any celebration or indulgent treat. Follow our step-by-step instructions to master this classic dessert, impressing friends and family with your baking skills. Subscribe for more delightful recipes and transform your baking journey with our expert guidance.
Vanilla Sponge Cake
Egg yolks 88 g
Sugar 125 g
Milk 105 g
Vegetable oil 88 g
Vanilla extract 5 g
Egg white 175 g
Sugar 88 g
Pastry flour 185 g
Salt 3 g
Baking powder 5 g
•First Whip the egg yolks with sugar till ribbon stage and add milk, vegetable oil and vanilla extract in order then set a side.
•Start whipping egg whites and ad sugar gradually and make a medium peak French meringue.
•Gently fold the French meringue into egg yolk mix.
•Lastly add Flour, salt and baking powder into batter and keep folding.
•Prepare an 8 inch baking mold and pour the mixture in it.
•Bake it 170 Celsius degrees preheated oven for 60 minutes.
•Cool it down upside down.
•Unmold the sponge cake and slice it to three layers.
Pastry Cream
Cream 50 g
Milk 450 g
Sugar 100 g
Egg yolks 110 g
Corn starch 42 g
Butter 45 g
Gelatine 10 g
Vanilla extract 10 g
Whipped Cream 240 g
•Place the milk and cream in a cooking pot.
•In a separate bowl mix sugar and corn starch and add egg yolks, mix them together well and avoid lumps.
•Once milk warmed up to 60 Celsius degrees temper the egg yolks and keep boiling the milk.
•When it starts boiling lower the heat and add egg yolks then cook the pastry cream for 3 minutes by stirring. Be careful do not burn the bottom.
•After cooking take it off the heat and add the butter and soaked gelatine into pastry cream then mix it well.
•Lastly add vanilla extract and blend it with a hand blender.
•Cover it with plastic food wrap and cooling it down in the fridge.
•Whipped the cream and soften the pastry cream then fold them together.
Simple syrup
300 g water
150 g sugar
Mint cocktail syrup
Strawberry cocktail syrup
•Boil the water and sugar then let it cool down.
•Add the cocktail syrups (optional)
Assembly
•Slice the Sponge cake into three layers.
•Mix the whipped cream and pastry cream and make diplomat cream
•Place the first layer of sponge and brush the syrup.
•Mask it with diplomat cream and layer the sliced strawberries.
•Spread a little more diplomat cream in order to stick the second layer of sponge.
•Follow the same process for the second layer and make the entire cake with diplomat cream then let it cool down for 10 minutes in the freezer.
•Whipp 250 g of Heavy cream and mask the cake for decoration.
•You can decorate like I did or use your imagination for a perfect look.
•Refrigerate the cake at least for 3 to 4 hours before serve.
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Rado