Christmas Strawberry Shortcake: 7 Secrets for a Showstopper Recipe

Introduction

Celebrate the holidays with this delightful Christmas Strawberry Shortcake that’s as beautiful as it is delicious. Featuring layers of tender cake, sweet macerated strawberries, and fluffy whipped cream, it’s a showstopper perfect for festive gatherings.

Ingredients

• 2 cups strawberries, sliced
• 1/4 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Mix sliced strawberries with 1/4 cup sugar and let them sit for 30 minutes to macerate.
3. Step 3: In a bowl, beat the softened butter and granulated sugar together until creamy and smooth.
4. Step 4: Add the eggs and milk to the butter mixture and mix well until fully combined.
5. Step 5: Gradually add the cake flour, mixing gently until the batter is smooth and free of lumps.
6. Step 6: Pour the batter evenly into greased cake pans.
7. Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
8. Step 8: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Step 9: Assemble the shortcake by layering cake, macerated strawberries, and whipped cream. Repeat the layers as desired.
10. Step 10: Finish by topping with the remaining strawberries and a generous dollop of whipped cream.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• For a richer cake, substitute half the milk with buttermilk or sour cream.
• Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold better.
• Try adding a splash of liqueur like Grand Marnier to the strawberries for an adult twist.

Storage

Store leftover strawberry shortcake in the refrigerator covered loosely with plastic wrap or in an airtight container. It’s best eaten within 2 days. When ready to serve, allow it to come to room temperature for about 15 minutes for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge to keep them moist.

How do I prevent the whipped cream from deflating?

Make sure your cream is cold before whipping and stop whipping once soft peaks form. Overwhipping can cause it to become grainy and lose volume. Adding a small amount of powdered sugar helps stabilize the cream as well.

Christmas Strawberry Shortcake: 7 Secrets for a Showstopper Recipe

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★★★★★

4.7 from 85 reviews

• Author: Lana
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

A delightful Christmas strawberry shortcake recipe featuring layers of tender cake, sweet macerated strawberries, and fluffy whipped cream. Perfect for holiday celebrations, this showstopper dessert combines classic flavors with simple techniques to impress your guests.

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Ingredients

Scale 1x2x3x

Strawberries

• 2 cups strawberries, sliced
• 1/4 cup sugar

Cake

• 2 cups cake flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk

Whipped Cream

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven. Set your oven to 350°F (175°C) to prepare for baking the cake layers.
2. Macerate Strawberries. Combine the sliced strawberries with 1/4 cup sugar and let them sit for 30 minutes to release their juices and become sweet and juicy.
3. Cream Butter and Sugar. In a mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is creamy and light in color, creating a smooth base for the cake batter.
4. Add Eggs and Milk. Mix in the eggs and milk thoroughly to the creamed butter and sugar to combine all wet ingredients evenly.
5. Incorporate Flour. Gradually add the cake flour to the wet mixture and blend until the batter is smooth with no lumps, ensuring a tender texture for the cake.
6. Prepare Cake Pans. Grease your cake pans to prevent sticking, then pour the batter evenly into the pans.
7. Bake the Cake. Place the pans into the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove and allow the cakes to cool completely.
8. Whip Cream. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, making a light and fluffy topping.
9. Layer the Shortcake. On a serving plate, place one cake layer, spread a layer of whipped cream, and top with macerated strawberries. Repeat this layering process with the remaining cake layer, cream, and strawberries.
10. Finish Decoration. Top the assembled shortcake with the remaining strawberries and a final dollop of whipped cream for a festive and inviting presentation.

Notes

• Make sure the cake layers are completely cooled before assembling to prevent the whipped cream from melting.
• Use fresh, ripe strawberries for the best flavor.
• Chill your mixing bowl and beaters before whipping cream for faster and better volume.
• You can substitute cake flour with all-purpose flour, but the texture might be slightly denser.
• For a lighter alternative, you can use half-and-half instead of heavy cream, but keep in mind it will be less fluffy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas dessert, strawberry shortcake, holiday cake, whipped cream, macerated strawberries, festive dessert