This strawberry shortcake recipe has incredible flavor: a tangy take on the classic! Serve to impress and everyone will be asking for the recipe.
We usually prefer healthy everyday recipes. But sometimes you need a mind-blowing dessert to impress everyone. Here comes… the best freshness ever Strawberry tart! It showcases the summery flavor of ripe berries, a perfectly sweet tart with a delicious hint of cinnamon. The taste is almost indescribable. Our neighbors were quick to say it was “the best cake I’ve ever eaten”. Don’t you believe us? Well, you have to test that yourself!
Why make this strawberry shortcake
This strawberry cake is one of the most popular desserts in our kitchen. To avoid overdoing it, we asked a few Instagram readers to test the recipe for us. Here’s what a few recipe testers said:
- “Oh my god, that’s delicious! I made this for a summer BBQ with my in-laws and everyone loved it! » -Erin
- “Everyone in my family loved the filling! The cinnamon made the cake a little taller than a typical strawberry cake. Everyone also appreciated its “real” taste. It didn’t have the artificial strawberry flavor. -Elisabeth
Use homemade or store-bought pie crust
You can use your favorite pie crust recipe for this strawberry shortcake. It’s great with a homemade pie crust, but easier with homemade. Here’s what you need to know about the options:
- Homemade cake dough: This quiche crust is our favorite, but you can use your family’s favorite recipe if you prefer.
- Commercial puff pastry: It’s a great shortcut! If you use it, remember that the timing of blind cooking can vary.
Tips for blind baking crust
This strawberry tart brings out the best juicy flavor of fresh strawberries. In fact, the filling itself is completely no-bake. But this recipe uses a regular pie crust, not a graham cracker crust. So you need to first bake the pie crust using a technique called blind baking. Here is the general overview of this process:
- Freeze the crust for 30 minutes. Why? This will help the crust keep its shape when blind baking. (This method of freezing shortens the cooling time by a few hours. You’re welcome!)
- Poke holes in the crust with a fork. It’s called berth the crust: This means that it puffs up less in the oven.
- Add parchment paper and then pie weights, dried beans or rice! Pour them right into the crust! Then cook it for 15 minutes. Here are the pie weights we use.
- Remove the weights from the cake and bake until golden brown. Once the crust has baked 15 minutes, remove the weights and bake an additional 15 minutes.
Then all you have to do is cool the crust before filling it. One trick we use: We like to slide the crust into a separate pie pan that’s already cold. This speeds up the cooling process and you can continue filling directly.
Key to filling strawberry shortcake
How did we make this cake taste so “real” and avoid artificial flavors? Well, here are our strawberry pie filling secrets:
- The filling does not contain strawberry jelly or gelatin. There is no artificial flavor here and no gelatin or jelly.
- tips? Mashed strawberries and a little cornstarch make the sauce very thick. It is flavored with both honey and sugar for a delicious flavor nuance from the natural sweetener.
- Cinnamon takes him home. The hint of cinnamon in this strawberry shortcake sends him to over-the-top goodness.
Let cool for 2 hours until firm
The filling of this strawberry shortcake will set in the fridge for 2 hours. The key to making the cake is that the cornstarch mixture makes an extremely thick sauce. After cooling, it hardens and solidifies even more. No need for jello!
When you’re ready to serve, topping it with homemade whipped cream makes it pretty damn special! Here’s our best homemade recipe you’ll never buy from the store again.
Storage Information for Strawberry Shortcake
This strawberry shortcake is great the day it is made, but it keeps just as well. Keep this cake in the fridge for up to 3 days and it will retain its flavor well. We were surprised by her outfit! It’s perfect for serving at summer barbecues, picnics, potlucks, or as a 4th of July dessert.
Variations: Make it vegan and gluten-free
This strawberry shortcake is easy vegan, and there’s an easy swap for gluten-free, too. Here’s what to do:
- Dairy Free Strawberry Cake: Use this vegan pie crust. Garnish with vegan whipped cream.
- Vegan: For vegans, you can optionally use granulated sugar instead of honey, but we have not tested this. Do not substitute maple syrup as the texture is too fluffy.
- Gluten-free strawberry cake: Use your favorite gluten-free pie crust recipe (try King Arthur’s).
More great strawberry recipes
Summer means ripe summer berries! Here are some great strawberry recipes for this time of year:
This strawberry shortcake recipe is…
Vegetarian.
The description
This strawberry shortcake recipe has incredible flavor: a tangy take on the classic! Serve to impress and everyone will be asking for the recipe.
- Make the crust: Follow the instructions in the Homemade Quiche Crust Recipe for making the dough and shaping into a 9 inch pie plate. You can either make a forked pressing edge or a fluted edge. Then freeze the crust in the pie pan for 30 minutes (this will help prevent shrinkage; you can skip the freezer portion for a store-bought pastry crust).
- Preheat the oven to 375 degrees Fahrenheit.
- Blind shot*: Take the dough out of the freezer. Crumble a sheet of parchment paper and then carefully place it on the floor. Fill the batter with pie weights (we used two sets of it), dried beans or dry rice. Bake for 15 minutes, then carefully remove the parchment paper and weights and bake for a further 14-15 minutes, until the bottom is golden brown (note that times may vary if using commercial puff pastry). Remove from the oven and allow the crust to cool completely before adding the strawberry filling. To cool it down quickly, you can very gently slide it into another tart pan of the same size and place it on a cooling rack; This should chill it for about 10-15 minutes while you prepare the filling. (Or the baked crust can be wrapped in plastic and kept in the fridge for 2 days.)
- Prepare the strawberry filling: Clean the strawberries, clean and quarter lengthways, cut very large berries into small pieces. Take 1 cup quartered strawberries (reserve the rest), place them in a bowl and mash them with a fork until each one is mashed. Place the mashed berries and their juice in a large saucepan. Add sugar, honey, vanilla, cinnamon and salt. Bring to a boil over medium-high heat and cook until sugar has dissolved and mixture is bubbly, about 2 to 3 minutes.
- Then, in a small bowl, combine the cornstarch with ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring constantly, until very thick and glossy, 2 to 3 minutes. The texture at the end should be incredibly sticky and thick (if not, continue cooking). turn off the fire Add the remaining fresh strawberries to the pan and turn with a spatula until they are completely coated in the thick sauce.
- Immediately spoon the strawberry filling into the cooled cake base. Using clean fingers, arrange the strawberries in the top layer (you may need to flip some to make them look pretty). Before serving, chill in the fridge for 2 hours until firm. Serve with homemade whipped cream. Keeps in the fridge for up to 3 days.
Remarks
* When blind baking, the pie crust will shrink slightly. For a bigger puffy crust, you can make 1.5 times the recipe and snip off leftovers to thicken the sides. Go to How to blind bake a pie crust.
**Arrowroot may work as a replacement, but we haven’t tested it. Try at your own risk!
- Category: Dessert
- Method: Cooked
- Kitchen: cake
- Diet: vegetarian
