Go Back

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
Cook Time 25 minutes
Total Time 55 minutes
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.