It’s Labor Day weekend, and what better way to send off summer than with strawberry shortcake?
If you follow me on Instagram*, then you’ll know I’ve been working on this recipe for a few weeks. After several trials and tweaks, I’m so happy with my final result. My friend, Andi, hosted an end of summer party a few days ago, and I thought that would be the perfect time to unveil my new and improved strawberry shortcake.
Strawberry shortcake is delightfully simple, but I wanted to give it a bit of an upgrade. I swapped the shortcake for chiffon cake. Then I soaked it in strawberry syrup and topped that with freshly whipped cream. However my final—and favorite—update was serving these shortcakes as individual dessert sandwiches. So cute!
I loved assembling my little army of strawberry shortcakes, and it was even more fun to do with friends. In fact, I’d like to give Andi credit for her excellent whipped cream piping skills. I forgot my piping bag, so we improvised with a Ziploc bag. Make it work, right?
I’d also like to give props to Andi’s wine glass, who served as a makeshift cake cutter. Turns out, I’m very forgetful when I’m not in my own kitchen. Despite my scatterbrain, these mini-shortcakes were a hit! I’m so excited for fall, but I’m happy I could squeeze in one last bite of summer.
Happy Labor Day and Happy Sifting!
*Personal Admission #27: You should follow me on Instagram. You can also follow me on Twitter and Pinterest. Or you can subscribe in the sidebar and get new posts sent straight to your email. Okay, shameless plug over. Back to cake!
- 8 oz fresh strawberries
- 3 Tbs. granulated sugar
- 2 Tbs. water
- 1 Tbs. lemon juice, half a lemon
- 5 oz cake flour
- 4 oz granulated sugar
- 0.1 oz salt
- 0.25 oz baking powder
- 2.5 oz vegetable oil
- 2.5 oz egg yolks
- 3.75 oz water
- 0.25 oz vanilla extract
- 5 oz egg whites
- 2.5 oz granulated sugar
- 1-2 cups powdered sugar
- 1 cup heavy whipping cream
- 2 Tbs. granulated sugar
- Remove stems and quarter strawberries.
- Combine ingredients in a small pot over medium heat until boiling, about 3 minutes.
- Reduce to medium-low heat and use a wooden spoon to mash the strawberries into smaller pieces.
- Allow sauce to thicken for 10 minutes.
- Remove from heat and allow to cool completely.
- Preheat oven to 350°F. Prepare a 1/2 sheet pan with non-stick spray and parchment paper. Set aside.
- Sift flour, sugar, salt, and baking powder into the bowl of a stand mixer.
- Combine oil, yolks, water, and vanilla extract together. Turn stand mixer on low, and slowly pour in wet ingredients until combined. Set aside.
- In the bowl of a stand mixer** whip egg whites on high speed.
- When the whites produce enough foam to resemble a nice bubble bath, slowly add in sugar. Whip to medium peaks.
- Add half of the whipped whites to the yolks mixture. Fold gently. Stop folding when there are still faint streaks of white in the batter. Add the remaining whites. Fold gently until just combined.
- Pour out batter onto prepared pan and smooth out into an even layer. Be careful not to overwork the batter.
- Bake for 15-17 minutes. Or until the cake doesn't stick or leave a fingerprint when lightly pressed. Allow to cool completely.
- Combine cream and sugar in the bowl of a stand mixer.
- Whip until medium peaks.
- Flip the cooled cake onto a cutting board, and remove parchment.
- Using a 2-inch cookie cutter (or wine glass), cut out 24 mini-cakes.
- Dip 12 of the the mini-cakes halfway into the strawberry syrup. Use a spoon to top the cake with larger strawberry pieces.
- Pipe on a dollop of whipped cream.
- Top with the remaining mini-cakes.
- Generously sift powdered sugar over the top of the individual cakes. Serve immediately.
- **If you use the same bowl as before, make sure to wash the bowl thoroughly or your whites won't whip up.