Description
Delicious heart-shaped strawberry shortcakes perfect for Valentine’s Day.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour, preferably unbleached
- ½ teaspoon baking powder, fresh
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) sour cream or Greek yogurt
- 2 tablespoons (30ml) pure vanilla extract
- Fresh strawberries, ripe and sliced, quantity to taste
- Whipped cream for topping, prepared from high-fat heavy cream
- Heart-shaped baking pan
- Medium-sized mixing bowl
- Electric mixer or stand mixer
- Cooling rack
- Sharp knife
Instructions
- Step 1: Thoroughly grease your heart-shaped baking pan with butter or cooking spray to prevent sticking and ensure the cakes retain their shape.
- Step 2: Preheat your oven to 350°F (177°C) to provide an even baking environment for the cakes to rise and set properly.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This distributes leavening agents and seasoning throughout the flour.
- Step 4: Using an electric mixer or stand mixer, beat the room-temperature butter until smooth, incorporating air to create a lighter texture in the final cake.
- Step 5: Slowly add the granulated sugar to the creamed butter while mixing on medium speed. Continue until the mixture is light in color and fluffy in texture.
- Step 6: Add the eggs individually, mixing on medium speed after each addition until fully incorporated. This process ensures a uniform batter and supports cake structure.
- Step 7: Mix in the sour cream or Greek yogurt along with the vanilla extract until all ingredients are fully combined, adding moisture and tenderness to the batter.
- Step 8: Slowly add the flour mixture to the wet ingredients, mixing gently on medium speed just until combined. Avoid over-mixing to prevent a dense cake.
- Step 9: Pour the batter carefully into the greased heart-shaped pan until it is about ¾ full. Tap the pan gently on the countertop to level the batter and release air bubbles for even baking.
- Step 10: Place the pan in the preheated oven and bake for 20-25 minutes. Begin testing for doneness at 20 minutes by inserting a toothpick into the center; it should come out clean when the cakes are done.
- Step 11: Allow the cakes to cool in the pan for 5 minutes to firm up, then carefully transfer them to a cooling rack to cool completely.
- Step 12: Once cooled, use a sharp knife to slice each cake horizontally in half for layering. Take care for a clean cut which will improve presentation.
- Step 13: Place the bottom half of each cake onto a serving plate. Layer with sliced fresh strawberries and a generous amount of whipped cream. Gently place the top half of the cake over the filling.
- Step 14: Top each assembled shortcake with additional whipped cream and sliced strawberries. Optional decorative sprinkles can be added as desired for visual appeal.
Notes
- Room Temperature: Store shortcakes in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat.
- Refrigeration: Keep shortcakes covered in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to maintain moisture.
- Freezing: Wrap individual cakes tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw cakes in the refrigerator before serving.
- Test baking powder freshness by dropping ½ teaspoon into hot water; fizzing indicates it is still active.
- To prevent over-browning, loosely cover cakes with aluminum foil after 15 minutes of baking if the tops brown too quickly.
- If whipped cream fails to hold shape, stabilize it by adding 1 tablespoon of cornstarch before whipping.
- Properly grease the pan with a thin butter or cooking spray layer to prevent sticking.
- Balance overly sweet strawberries by sprinkling with a pinch of salt 10 minutes before serving.
- Reheating is not specifically recommended to preserve cake texture. If desired, warm briefly at low oven temperature (about 275°F/135°C) wrapped loosely in foil to avoid drying.
- Serve heart-shaped strawberry shortcakes alongside fresh fruit salad or a scoop of sugar-free vanilla ice cream for contrast. A side of additional whipped cream or yogurt adds creaminess.
- Substitute sour cream with Greek yogurt in equal measure for a tender crumb with a slight tang.
- For a gluten-free version, replace all-purpose flour with an equal amount of gluten-free baking blend, ensuring it contains xanthan gum for structure.
- Top with sugar-free chocolate sauce or balsamic glaze and sprinkle with shaved dark chocolate or crushed nuts for extra texture.
- Select bright red ripe strawberries free from bruises for natural sweetness and vibrant color.
- Use unbleached all-purpose flour for best texture results.
- Granulated sugar should be fine for even dissolving and smooth sweetness.
- Use high-fat heavy cream for whipping to obtain rich, stable whipped cream.
- Pure vanilla extract provides the best depth of vanilla flavor.
Nutrition
- Serving Size: 1 individual cake
- Calories: 350
- Sugar: 30g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg