Fluffy Italian Strawberry Shortcake

why make this recipe

Fluffy Italian Strawberry Shortcake is a delightful dessert that combines light, airy cake with fresh strawberries and creamy whipped topping. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply wanting a sweet treat. This recipe brings together familiar flavors with a touch of Italian flair. Whipping up this dessert is a fun way to impress your friends and family while enjoying a taste of spring and summer.

how to make Fluffy Italian Strawberry Shortcake

Ingredients :

• 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
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• Fresh mint leaves for garnish (optional)

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts and lemon zest.
5. Gradually add the dry ingredient mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
8. Meanwhile, in a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Allow them to macerate for at least 15 minutes.
9. For the whipped cream, beat the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
10. Once the cakes are cooled, place one cake layer on a serving plate. Spread a generous amount of whipped cream over it and then layer with half of the macerated strawberries.
11. Place the second cake layer on top and continue to spread the remaining whipped cream over the top. Arrange the remaining strawberries decoratively over the cream.
12. Garnish with fresh mint leaves if desired. Refrigerate the shortcake for at least 1 hour before serving to let the flavors meld.

how to serve Fluffy Italian Strawberry Shortcake

Slice the Fluffy Italian Strawberry Shortcake into generous pieces and serve it chilled. This dessert pairs wonderfully with a cup of tea or coffee. You can also add a sprig of fresh mint on top for a decorative touch.

how to store Fluffy Italian Strawberry Shortcake

To store any leftover shortcake, place it in an airtight container in the refrigerator. It can stay fresh for up to 2 days. If you know you won’t finish it quickly, consider separating the layers, strawberries, and whipped cream to keep everything fresh longer.

tips to make Fluffy Italian Strawberry Shortcake

• Make sure your butter is softened for easy creaming with sugar.
• For best texture, use room temperature eggs and milk.
• Let the strawberries macerate long enough to create a syrupy liquid for extra flavor.
• Don’t rush the cooling process; ensure the cakes are completely cool before assembling.

variation

You can customize the Fluffy Italian Strawberry Shortcake by using different fruits, such as raspberries, blueberries, or peaches. You can also swap out the vanilla and almond extracts for other flavors like coconut or orange for a unique twist.

FAQs

1. Can I make Fluffy Italian Strawberry Shortcake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that the baking powder and other ingredients are also gluten-free.

2. How do I make the whipped cream if I don’t have heavy cream?
You can use whipped topping as a substitute, although it may not have the same richness as homemade whipped cream.

3. Is Fluffy Italian Strawberry Shortcake suitable for kids?
Absolutely! This light and fruity dessert is not only delicious but also visually appealing, making it a great choice for kids. Just be mindful of any allergies to strawberries.

Fluffy Italian Strawberry Shortcake

A delightful dessert combining light, airy cake with fresh strawberries and creamy whipped topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American, Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
• 1 cup granulated sugar
• 3 large eggs, room temperature Using room temperature eggs gives better texture.
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup whole milk, room temperature Use room temperature milk for best results.
• 1 zest of lemon

For the Whipped Cream and Topping

• 2 cups heavy cream Chilled heavy cream is best for whipping.
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced Use fresh strawberries for the best flavor.
• 2 tablespoons granulated sugar For macerating the strawberries.
• Fresh mint leaves for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts and lemon zest.
5. Gradually add the dry ingredient mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Macerating the Strawberries

1. In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Allow them to macerate for at least 15 minutes.

Whipping Cream

1. For the whipped cream, beat the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form.

Assembling the Cake

1. Once the cakes are cooled, place one cake layer on a serving plate.
2. Spread a generous amount of whipped cream over it and then layer with half of the macerated strawberries.
3. Place the second cake layer on top and continue to spread the remaining whipped cream over the top.
4. Arrange the remaining strawberries decoratively over the cream.
5. Garnish with fresh mint leaves if desired.
6. Refrigerate the shortcake for at least 1 hour before serving to let the flavors meld.

Serving

1. Slice the Fluffy Italian Strawberry Shortcake into generous pieces and serve it chilled.
2. This dessert pairs wonderfully with a cup of tea or coffee.
3. Add a sprig of fresh mint on top for a decorative touch.

Notes

To store any leftover shortcake, place it in an airtight container in the refrigerator. It can stay fresh for up to 2 days. If you know you won’t finish it quickly, consider separating the layers, strawberries, and whipped cream to keep everything fresh longer.