Vizco's Strawberry Shortcake Recipe with Whipped Cream & Fresh Strawberries
Learn how to make Vizco's famous Strawberry Shortcake filled and covered with a light and airy whipped cream frosting, fresh strawberries, and a delicious strawberry gelatin glaze. This refreshing cake is perfect for spring or summer and is sure to impress your friends and family. The strawberry chiffon cake is made by separating eggs, blending strawberries, and combining with cake flour, baking powder, sugar, salt, vegetable oil, lemon zest, and orange zest. The egg whites are beaten separately with cream of tartar and sugar to create a glossy meringue, which is then gently folded into the cake mixture. The batter is divided into two round cake pans and baked until firm and golden. While the chiffon cakes cool, the whipped cream frosting is prepared by beating cream cheese, sugar, vanilla extract, and orange zest together until smooth. Cold heavy cream is then added and beaten until stiff peaks form. The cake is assembled by placing a layer of strawberries and frosting on top of one chiffon round, and then topping with the second round. The entire cake is covered with the remaining frosting and smoothened using a bench scraper. A whipped cream border is piped around the top circumference of the cake. Fresh strawberries are cut into heart shapes and arranged on top of the cake, forming concentric circles. The assembled cake is chilled before adding a strawberry gelatin glaze made by dissolving gelatin powder in water and pouring it over the strawberries. The cake is chilled for several hours to allow the gelatin to firm up and the layers to set. Serve this refreshing Strawberry Shortcake cold and enjoy the perfect combination of light chiffon cake, creamy whipped cream, and fresh strawberries.
Ingredients:
- 4 eggs, yolks and whites separated, room temperature
- 2 9-inch round cake pans
- parchment paper
- 1/2 cup sliced strawberries (about 2.5 ounces)
- 3 tablespoons water
- 1 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 drop red food coloring gel paste
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 8 ounces cream cheese, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon finely grated orange zest
- 3 cups very cold heavy cream
- 13.5 ounces strawberries, for filling
- 16 ounces strawberries, for topping
- 0.35 ounces (10 grams) strawberry gelatin powder
- 1/2 cup cool water
- 1/2 cup boiling water
Cooking steps:
- Separate the eggs into yolks and whites, let them come to room temperature.
- Preheat oven to 340 degrees Fahrenheit.
- Line the bottoms of 9-inch round cake pans with parchment paper, do not grease.
- Soak cake strips in cold water for 5 minutes, shake off excess water.
- Blend sliced strawberries and water to make strawberry puree, set aside.
- In a large non-reactive bowl, sift together cake flour, baking powder, granulated sugar, and salt.
- Add egg yolks, vegetable oil, strawberry puree, red food coloring, lemon zest, and orange zest to the dry ingredients, beat until smooth.
- In the bowl of a stand mixer, beat egg whites and cream of tartar until frothy.
- Gradually add granulated sugar to the egg whites while beating, beat until stiff glossy peaks form.
- Gently fold the beaten egg whites into the cake mixture until well combined.
- Divide the batter equally between the prepared cake pans and bake for 25-30 minutes.
- Invert the cakes onto metal racks, peel off the parchment paper, and let cool.
- In a clean bowl of a stand mixer, beat cream cheese, granulated sugar, vanilla extract, and orange zest until smooth.
- Gradually add cold heavy cream to the cream cheese mixture, beat until stiff peaks form.
- Place one chiffon round on a cake board, spread a filling mixture of strawberries and white frosting on top.
- Place the second chiffon round on top and cover the cake with the remaining white frosting.
- Smoothen the surfaces with a bench scraper.
- Pipe a whipped cream border around the top circumference of the cake.
- Cut strawberries in heart shapes and arrange them on top of the cake in concentric circles.
- Chill the assembled cake for at least 1 hour.
- Dissolve strawberry gelatin powder in cool water, then add boiling water and stir.
- Let the gelatin mixture cool and thicken slightly.
- Spoon the strawberry gelatin over the chilled cake, covering the strawberries and filling.
- Chill the cake for at least 6 hours or overnight for the gelatin to firm up and the layers to set.
- Serve the Strawberry Shortcake cold for a refreshing dessert.