Deluxe Strawberry Shortcake Dessert



Deluxe Strawberry Shortcake Dessert 

This cake embodies everything one could desire in a summer dessert. It is remarkably easy to prepare, can be made in advance, and features simple flavors that are widely appreciated. After all, who could resist strawberries and whipped cream? Especially when served atop a delightful vanilla cake?

What is a strawberry shortcake cake?
This variation on individual strawberry shortcakes captures the same dense, tender, and buttery texture of a strawberry shortcake biscuit, but is baked in an 8-inch cake pan, making it significantly easier to prepare while remaining just as delicious. The outcome is a visually appealing cake that is also straightforward to create, showcasing all the delightful light flavors of summer. It is the ideal dessert to prepare for a summer dinner party, a Mother’s Day brunch, or simply for the joy of it!

Ingredients for strawberry shortcake cake
The most enjoyable aspect of this cake is its simplicity; it requires only 8 basic ingredients. Here is your shopping list:


Our tips for the best strawberry shortcake
This strawberry shortcake cake recipe is a cherished family tradition passed down from my mother, and I have been making it alongside her for my entire life. You can trust that I possess all the essential tips and tricks to ensure this cake turns out perfectly every time!

Use in-season strawberries: This cake is best made during the summer when fresh strawberries are at their peak flavor. Alternatively, you can experiment with other fruits (it pairs wonderfully with various berries or juicy peach slices) if strawberries are out of season!

Use cold butter: This cake is essentially a large strawberry shortcake biscuit, and the secret to achieving a tender biscuit lies in using cold butter! If the butter is too warm, it will melt into the cake, preventing you from achieving that desirable buttery, almost laminated texture!

Top the cake with sugar — While it may seem like a minor detail, this step results in a stunning and flavorful finish.

Homemade shortcake. I have a little secret sauce that I like to use to add an extra crunch, which truly makes a significant difference.

Let the shortcake cool completely before you begin assembling it — Do NOT attempt to assemble this strawberry shortcake cake while it is still warm. If you do, the whipped cream will spill everywhere, resulting in a messy cake, which is quite unfortunate.

Is it possible to transform this strawberry shortcake cake into individual strawberry shortcakes? 
Absolutely! Just substitute 2/3 cup of milk for 1 cup in the recipe below and roll out your dough on a well-floured surface! I have also included a note in the recipe card with this information 🙂

How to store strawberry shortcake cake
I suggest assembling this cake right before you intend to serve it. This approach prevents the cake from becoming soggy beneath the layers of whipped cream and berries. You can certainly prepare the cake portion in advance, but refrain from adding the cream and berries until you are ready to serve!

Regarding the storage of leftovers, to be honest, they do not keep very well (though you should still save any remaining portions!). If the cake is stored in the refrigerator with the berries and whipped cream, it tends to become quite soggy if left for more than a day!

Happy baking, my friends!
Notes
If you’d rather make individual strawberry shortcakes, reduce the amount of milk to 2/3, roll out the dough to 3/4″ thickness and cut to your desired size shortcakes! Bake at 350°F until golden brown all over, anywhere from 12 to 18 minutes depending on how big you make them!!


OTHER RECIPES

 Ingredients: 

 * Filling: 
 * 1 quart strawberries, rinsed, hulled, sliced 
 * 1/3 cup sugar * Shortcake: 
 * 3 cups sifted all-purpose flour 
 * 4 1/2 teaspoons baking powder 
 * 1 teaspoon salt 
 * 1/3 cup shortening 
 * 1/3 cup butter 
 * 1 cup milk 
 * melted butter 
 * whipped cream, sweetened with a little sugar if desired 

 INSTRUCTIONS: 

Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving. 
Sift dry ingredients into a mixing bowl. 
Cut in shortening and butter until mixture is fine. 
Add milk; stir with a fork until all flour is moist. 
Turn out onto a lightly floured board and knead gently for 20 seconds. 
Divide dough into 2 equal portions. 

Gently roll out or pat each portion to fit a 9-inch round cake pan. 
Place each portion into a lightly buttered pan; press edges to form a slight ridge. 
Brush with melted butter. 
Bake at 450° for 12 to 15 minutes. 
Brush each layer with butter. 
Spoon sweetened strawberries and juice between layers and on the top. 
Serve warm, cut in wedges, with whipped cream. 
The strawberry dessert recipe is ready to serves 10 person..hmm..delicious ! 

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Strawberry Phirni (strawberry Rice Pudding)



 Strawberry Phirni (strawberry Rice Pudding)

A delicately sweet, velvety rice pudding infused with cardamom and folded with fresh strawberry purée. Served chilled, this is a restaurant-quality dessert with perfect texture and flavor balance.

🧾 INGREDIENTS (Serves 4–6)

For the Phirni Base

  • ¼ cup basmati rice (soaked 30 minutes)

  • 4 cups whole milk

  • ½ cup sugar (adjust to taste)

  • 4–5 green cardamom pods, lightly crushed

  • 8–10 saffron strands (optional, adds subtle golden richness)

  • Pinch of salt

For the Strawberry Layer

  • 1¼ cups fresh strawberries, hulled

  • 1–2 tablespoons sugar (depending on sweetness of berries)

  • 1 teaspoon lemon juice

  • Optional: 1 teaspoon rosewater or ½ teaspoon vanilla

For Garnish

  • Finely chopped pistachios or almonds

  • Fresh strawberry slices

  • Edible rose petals or mint leaves

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prep the Rice

  1. Rinse the soaked rice and drain.

  2. Grind to a coarse paste using 2–3 tablespoons of water or milk.

    • Phirni requires a coarse texture — not smooth like kheer.

2. Cook the Phirni

  1. Bring milk to a gentle boil in a heavy pot.

  2. Reduce heat and add crushed cardamom and saffron.

  3. Stir in the rice paste slowly, ensuring no lumps.

  4. Cook on low heat, stirring constantly, for 20–25 minutes until thick and creamy.

  5. Add sugar and a pinch of salt.

  6. Continue simmering 3–4 minutes until fully dissolved and the pudding is silky.

The phirni should be thick enough to coat the back of a spoon.

3. Make the Strawberry Purée

  1. Blend strawberries with sugar and lemon juice until smooth.

  2. Taste and adjust sweetness.

  3. Optionally add rosewater for a soft floral finish.

4. Cool the Phirni BEFORE Adding Strawberries

Very important:
Allow the cooked phirni to cool until warm (not hot) — about 25–30 minutes.
Adding strawberry purée to hot phirni can curdle the milk.

5. Fold in the Strawberry Purée

  1. Once the phirni has cooled to warm room temperature, fold in the strawberry purée.

  2. Mix until a uniform, natural pink color forms.

  3. Adjust thickness by adding a splash of cold milk if needed.

6. Chill

Pour into small bowls, glasses, or traditional mitti (clay) cups.
Refrigerate at least 2–3 hours — overnight gives the best flavor.

🍓 TO SERVE

Garnish with:

  • Chopped pistachios

  • Fresh strawberry slices

  • Mint or rose petals

  • A drizzle of strawberry syrup

Serve cold for the most luxurious texture.

🌟 CHEF TIPS FOR PERFECT STRAWBERRY PHIRNI

  • Grind rice coarse, not fine — this is authentic phirni texture.

  • Keep heat low to prevent sticking or scorching.

  • Chill well; strawberry desserts taste brighter cold.

  • If the color is pale, add 1–2 teaspoons more puree before serving.

  • For a glossy finish, fold in 1 tablespoon strawberry jam at the end.

💡 VARIATIONS (PREMIUM)

1. Strawberry Rose Phirni

Add 1 teaspoon rosewater and garnish with roses.

2. Strawberry Coconut Phirni

Replace 1 cup milk with coconut milk.

3. Strawberry Almond Phirni

Stir in 2 tablespoons almond flour for richness.

4. Strawberry Rabri-Style Phirni

Cook 10 extra minutes until ultra thick, like a mousse.

5. Strawberry Phirni Parfaits

Layer with crushed pistachio brittle or vanilla sponge cake.

⏲ STORAGE

  • Keep refrigerated up to 3 days.

  • Do not freeze (texture will separate).

  • Stir before serving if pudding thickens too much.

OTHER RECIPES



Ingredients: 
Directions: 

Soak the rice for 2 hours and grind it to a paste. ]
Wash and hull the strawberries. 
Chop the strawberries finely.
Cook the chopped strawberries with 3 tbsp sugar in a saucepan on medium flame. 
Keep stirring and very soon the strawberries will break down into a puree.
Heat milk in a wide mouthed vessel and add the ground rice paste and semolina. 
Keep stirring because otherwise they will tend to become lumpy.
Add the strawberry puree and condensed milk and cook the phirni over medium flame.
 Keep stirring so that they phirni does not turn lumpy.
Cook for 10 minutes before adding the cardamom powder and food color. 
Cook further for 5 more minutes from here.
 Switch of the stove and garnish the phirni with chopped almonds before serving.
Serve chilled. Cool. 
Enjoy the Strawberry Phirni (strawberry Rice Pudding) recipes !!!

Strawberry Phirni (strawberry Rice Pudding) Video :




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Easy Strawberry Dessert Napoleon


Easy Strawberry Dessert Napoleon

Layers of buttery pastry, silky cream, and fresh strawberries create a bakery-style dessert you can assemble in minutes. This is the easiest “wow-factor” strawberry dessert you can make.

🧾 INGREDIENTS (Serves 6–8)

For the Pastry Layers

  • 1 sheet frozen puff pastry, thawed

  • 1 egg + 1 tablespoon water (egg wash)

  • 2 tablespoons coarse sugar, optional

  • Powdered sugar, for dusting

For the Strawberries

  • 3 cups fresh strawberries, sliced

  • ⅓ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • Optional: ¼ cup strawberry preserves (for glossy layers)

For the Cream Filling

Choose one based on preference:

Option A: Classic Vanilla Whipped Cream

Option B: Pastry-Cream Style (Cream Cheese Whip)

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 1 teaspoon vanilla

  • 1¾ cups whipped cream folded in

  • This gives a firmer, bakery-style Napoleon.

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Puff Pastry

  1. Preheat oven to 400°F (205°C).

  2. Unfold the puff pastry and cut into rectangles (typically 6–9 pieces).

  3. Place on parchment-lined sheet.

  4. Prick each rectangle with a fork to prevent over-puffing.

  5. Brush lightly with egg wash.

  6. Sprinkle coarse sugar (optional).

  7. Bake 12–15 minutes or until golden and crisp.

  8. Cool completely.

2. Prepare the Strawberries

  1. Combine sliced strawberries, sugar, lemon juice, and vanilla.

  2. Let sit 10–15 minutes to release juices.

  3. If you want glossy layers, warm strawberry preserves for 10 seconds and fold in.

3. Make the Cream Filling

Whipped Cream Version

  1. Beat heavy cream, powdered sugar, vanilla, and salt to soft peaks.

Bakery-Style Cream Cheese Version

  1. Beat cream cheese and powdered sugar until smooth.

  2. Fold in whipped cream until fluffy.

  3. Chill to firm slightly.

4. Assemble the Napoleons

You can assemble individual desserts or a large stacked pastry.

Individual Layered Napoleons

  1. Place one pastry rectangle on a plate.

  2. Pipe or spoon cream onto it.

  3. Add sliced strawberries.

  4. Add another pastry layer.

  5. Repeat layers as desired (2–3 layers total).

  6. Top with cream, a few strawberry slices & powdered sugar.

Large Sharing Napoleon

Layer in this order:

  • Pastry sheet

  • Cream

  • Strawberries
    Repeat and slice like cake.

✨ CHEF-LEVEL TIPS FOR PERFECT NAPOLEONS

  • Assemble just before serving to maintain crisp pastry.

  • If making ahead, keep components separate.

  • For restaurant-level presentation:

    • Alternate angles of pastry

    • Drizzle plate with strawberry syrup or white chocolate

    • Add a small mint leaf on top

🌟 PREMIUM VARIATIONS

1. Strawberry Lemon Napoleon

Add lemon curd between layers.

2. Strawberry Cheesecake Napoleon

Use cream cheese filling + add graham cracker crumbs between layers.

3. Strawberry Chocolate Napoleon

Brush each pastry layer with melted chocolate before assembly.

4. Mascarpone Strawberry Napoleon

Use a mascarpone whipped cream for an Italian-style version.

5. Almond Napoleon

Sprinkle sliced almonds on pastry before baking.

🍽 SERVING SUGGESTIONS

  • Best served fresh

  • Beautiful for brunch, showers, Valentine’s Day, Mother’s Day, or summer parties

  • Serve with extra berries and powdered sugar

OTHER RECIPES




Ingredients:


Directions:

Heat oven to 400 degrees. 
Thaw folded pastry sheet for 20 minutes. 
Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. 
Space apart on baking sheet. 
Bake in center of oven about 15 minutes until well browned and baked through. 
Remove to rack to cool.
Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. 
Cover and refrigerate.
Carefully split each piece of pastry in half horizontally. 
Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. 
Dust with powdered sugar.
This recipe makes 3 servings and enjoy it!

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Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

A dreamy no-bake dessert made with tender angel food cake, sweet macerated strawberries, and a luscious whipped cream–cream cheese filling. It’s easy, elegant, and perfect for potlucks or spring gatherings.

🧾 INGREDIENTS

For the Strawberry Layer

  • 4 cups fresh strawberries, sliced

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • Optional: ½ cup strawberry jam or strawberry pie filling (for extra syrup)

For the Cream Layer

  • 8 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups heavy whipping cream, very cold

  • Pinch of salt

  • Optional: 2 tablespoons instant vanilla pudding mix — helps thicken and stabilize

For the Cake Layer

  • 1 prepared angel food cake (store-bought or homemade)

    • Cut into cubes, about 1-inch

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Mix sliced strawberries with sugar, lemon juice, and vanilla.

  2. Let stand at least 15–20 minutes until juicy.

  3. If using strawberry jam, stir it in now for a richer, thicker syrup.

2. Make the Cream Layer

  1. Beat cream cheese, powdered sugar, vanilla, and salt until smooth.

  2. In a separate chilled bowl, whip the cold heavy cream to soft peaks.

  3. Fold whipped cream into the cream cheese mixture until light and airy.

  4. Add pudding mix if you want a firmer mousse-like texture.

3. Assemble the Dessert

Use a trifle dish, glass bowl, 9×13 dish, or individual cups.

Layering order:

  1. Angel food cake cubes

  2. Spoonfuls of strawberries + some syrup

  3. Cream layer

Repeat layers until dish is full, finishing with cream.

4. Chill

Refrigerate at least 4 hours, preferably overnight.
This sets the layers and allows the cake to absorb strawberry juices.

🍓 TO SERVE

Top with:

Serve cold and fluffy.

🌟 PREMIUM VARIATIONS

1. Strawberry-Lemon Angel Delight

Add lemon zest to the cream layer + use lemon curd between layers.

2. Triple Berry Angel Dessert

Add blueberries and raspberries for a red-white-blue trifle.

3. Strawberry Cheesecake Angel Dessert

Increase cream cheese to 12 oz + add graham cracker crumbs between layers.

4. Frozen Strawberry Angel Dessert

Freeze 4–6 hours for an ice-cream-cake texture; slice like semifreddo.

5. Chocolate-Dipped Strawberry Angel Dessert

Drizzle melted chocolate between layers for a fancy twist.

⏲ STORAGE

  • Refrigerate up to 3 days

  • Best within first 24 hours (cake stays fluffiest)

  • Not freezer-friendly unless using the frozen version

OTHER RECIPES

Ingredients
  • 1 (10 inch) angel food cake 
  • 2 (8 ounce) packages cream cheese, softened 
  • 1 cup white sugar 
  • 1 (8 ounce) container frozen whipped topping, thawed 
  • 1 quart fresh strawberries, sliced 
  • 1 (18 ounce) jar strawberry glaze
Directions

Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. Enjoy !

VIDEO:





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Strawberry Watercress Sandwich





Strawberry Watercress Sandwich

Sweet strawberries + peppery watercress + silky cream spread = a delicate gourmet sandwich ready in minutes.

🧾 INGREDIENTS (Makes 6–8 small sandwiches)

For the Filling

  • 1 cup fresh strawberries, thinly sliced

  • 1 teaspoon lemon juice

  • 1–2 teaspoons honey or sugar (to taste)

  • ⅛ teaspoon salt

  • 1 small bunch fresh watercress, tough stems removed

  • 4 oz cream cheese, softened

  • 2 tablespoons mascarpone or plain Greek yogurt (optional but elevates texture)

  • 1 tablespoon finely chopped fresh mint or basil (optional but highly recommended)

  • Freshly ground black pepper, to taste

For the Sandwiches

  • 8 slices soft white sandwich bread or brioche

  • Unsalted butter, softened (optional—adds classic tea-sandwich richness)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Toss sliced strawberries with lemon juice, honey, and a pinch of salt.

  2. Let sit 10 minutes to release juices but remain firm.

2. Make the Cream Spread

  1. In a bowl, mix cream cheese and mascarpone/Greek yogurt until smooth.

  2. Stir in mint/basil and a pinch of black pepper.

  3. Taste and adjust: add a drizzle of honey or more lemon if needed.

    • The goal: lightly sweet, tangy, creamy spread to balance the peppery greens.

3. Prep the Bread

  • Trim crusts if making tea-style triangles or rectangles.

  • Lightly butter each slice if desired — this creates a moisture barrier and elevates flavor.

4. Assemble the Sandwiches

  1. Spread a generous layer of the cream mixture on each slice of bread.

  2. Add a thin layer of watercress on one side.

  3. Arrange strawberry slices evenly on top.

  4. Close the sandwich and press gently.

  5. Slice into:

✨ FLAVOR NOTES

  • Strawberries = sweet, fruity, fresh

  • Watercress = peppery bite

  • Cream cheese = tangy richness

  • Herbs (mint/basil) = bright + aromatic
    This sandwich tastes like a cross between a berry salad and a spring tea sandwich: delicate but flavorful.

🌟 OPTIONAL ADD-INS (Gourmet Variations)

1. Strawberry Balsamic Drizzle

Add 1 tsp aged balsamic to the macerated berries.

2. Nutty Crunch Layer

Add thinly sliced almonds or pistachios inside.

3. Honey-Ricotta Spread

Swap cream cheese for ricotta whipped with honey and lemon zest.

4. Goat Cheese Upgrade

Mix 2 tbsp goat cheese into the spread for a tangier adult version.

5. Cucumber & Strawberry Tea Sandwich

Add thin cucumber rounds for refreshing contrast.

🍽 SERVING SUGGESTIONS

⏲ STORAGE

  • Best eaten fresh within 1–2 hours

  • If prepping ahead:

    • Keep strawberries separate

    • Assemble just before serving

OTHERS RECIPES

Strawberry Dessert Recipes Ingredients

* For each sandwich:

* 2 slices of buttered bread

* 2 tablespoons watercress, chopped

* 10 strawberries, cut in halves

Strawberry Dessert Recipes Instructions
1. First of all spread the chopped watercress on both slices of bread.

2. And then arrange on each slice the strawberries.

3. Nest is to place one slice on top of the other and press lightly.
Enjoy the strawberry dessert !

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Fresh Strawberry Buttermilk Shortcake



Fresh Strawberry Buttermilk Shortcake

Tender, buttery shortcakes made with tangy buttermilk, piled high with juicy macerated strawberries and clouds of fresh vanilla whipped cream. This is the ultimate classic strawberry shortcake — soft inside, crisp outside, and bursting with flavor.

🧾 INGREDIENTS

For the Strawberries

  • 4 cups fresh strawberries, hulled & sliced

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract or ½ teaspoon almond extract

For the Buttermilk Shortcakes

  • 2 cups all-purpose flour

  • ⅓ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup cold unsalted butter, cubed

  • ¾ cup cold buttermilk

  • 1 teaspoon vanilla extract

  • 1 egg (for egg wash)

  • 1 tablespoon coarse sugar (optional, for topping)

For the Whipped Cream

  • 2 cups cold heavy whipping cream

  • ½ cup powdered sugar

  • 2 teaspoons vanilla extract

  • Pinch of salt (enhances flavor)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Add sliced strawberries to a bowl.

  2. Add sugar, lemon juice, and vanilla.

  3. Toss gently and let sit at least 20–30 minutes to release juices (“strawberry syrup”).

    • This is the key to a juicy shortcake.

2. Make the Buttermilk Shortcakes

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

  3. Cut in the cold butter using a pastry cutter or fingertips until pea-sized crumbs form.

  4. Stir in buttermilk and vanilla just until combined—do not overmix.

  5. Turn dough onto a floured surface and gently pat into a 1-inch thick round.

  6. Cut into 6–8 rounds using a biscuit cutter.

  7. Place on baking sheet. Brush with beaten egg and sprinkle with coarse sugar.

  8. Bake 12–15 minutes, until tall and golden brown.

  9. Cool slightly — shortcakes taste best warm.

3. Whip the Cream

  1. Beat heavy cream, powdered sugar, vanilla, and a pinch of salt.

  2. Whip to soft peaks — fluffy but not stiff.

🍓 ASSEMBLE THE SHORTCAKES

  1. Split each warm shortcake in half.

  2. Spoon strawberries + their juices over the bottom half.

  3. Add a generous dollop of whipped cream.

  4. Place the top half on and add more berries + cream if desired.

  5. Serve immediately.

✨ SERVING NOTES

  • Best enjoyed warm and freshly assembled

  • Add lemon zest to strawberries for brightness

  • Add ¼ teaspoon almond extract to whipped cream for a bakery finish

⏲ STORAGE

  • Shortcakes: store airtight up to 3 days, or freeze up to 2 months

  • Strawberries: refrigerated up to 48 hours

  • Whipped cream: best fresh, or stabilize with 1 tablespoon instant pudding mix

🌟 DELUXE VARIATIONS

1. Strawberry-Lemon Shortcake

Add lemon zest to dough and lemon curd between layers.

2. Strawberry & Mascarpone

Replace whipped cream with mascarpone whipped cream.

3. Brown Sugar Shortcakes

Swap white sugar for brown sugar for caramel notes.

4. Roasted Strawberry Shortcake

Roast berries with a little sugar & balsamic for deep flavor.


OTHER RECIPES


A nice strawberry dessert recipe to try !
STRAWBERRY DESSERT INGREDIENTS
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup buttermilk
  • 1 teaspoon grated lemon peel
  • 2 large eggs - divided use
  • 2 pint baskets fresh California strawberries, stemmed and sliced
  • 1 cup whipping cream, whipped and sweetened
STRAWBERRY DESSERT INSTRUCTIONS

1.First of all in large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.

2. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough.

3. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar.

4. Bake in 450*F (230*C) oven 10 to 12 minutes until golden. Remove from pan; cool on rack.

5. Sweeten strawberries, to taste.

6. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream. The strawberry dessert recipe shortcake is ready to serve....! Nice !
Enjoy it !

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Strawberry Whip Dessert



Strawberry Whip Dessert

A dreamy, cloud-light strawberry dessert made with fresh berries, whipped cream, and a soft, mousse-like texture. It’s simple to assemble, stunning to serve, and deliciously refreshing.

🧾 INGREDIENTS

For the Strawberry Base

  • 4 cups fresh strawberries, hulled

  • ½ cup granulated sugar (adjust to sweetness of berries)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

For the Whipped Layer

  • 2 cups heavy whipping cream, very cold

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

For Structure (Optional but Recommended)

Choose ONE for a firmer, mousse-like texture:

For Serving / Topping

👩‍🍳 INSTRUCTIONS

1. Make the Strawberry Puree

  1. Add strawberries, sugar, lemon juice, and vanilla to a blender.

  2. Blend until smooth and bright.

  3. Set aside.

If Using Gelatin for a Firmer Set

  1. In a small bowl, sprinkle gelatin over 3 tablespoons cold water.

  2. Let bloom 5 minutes.

  3. Microwave 10–12 seconds until melted.

  4. Stir into the strawberry puree.

2. Whip the Cream

  1. In a large chilled bowl, beat heavy cream with powdered sugar and vanilla.

  2. Whip until soft peaks form — creamy, not stiff.

3. Combine Into Strawberry Whip

Choose your style:

A. Light and Airy (No Cream Cheese)

  • Fold the strawberry puree gently into the whipped cream until pink and fluffy.

B. Cheesecake-Style (Cream Cheese Version)

  1. Beat softened cream cheese until smooth.

  2. Add strawberry puree and blend.

  3. Fold in whipped cream for a whipped-cheesecake strawberry mousse.

C. Extra-Firm, Dessert Bar Style (Pudding Mix Version)

  • Stir pudding mix into the puree, then fold in whipped cream.

4. Assemble the Dessert

You may layer in:

Layering order example:

  1. Crushed cookies

  2. Strawberry whip

  3. Fresh strawberries

  4. Repeat
    Finish with a full layer of strawberry whip.

❄️ Chill

Refrigerate 4 hours or until fully set and cold.
Overnight improves flavor and texture.

🍓 SERVING IDEAS

  • Top with sliced berries and crushed cookies

  • Add a dollop of whipped cream

  • Swirl with strawberry puree

  • Garnish with mint

⏲ STORAGE

  • Refrigerate up to 3 days

  • If using gelatin, it holds shape longer

  • Not freezer-friendly (cream can separate)

🌟 PREMIUM VARIATIONS

1. Strawberry Cloud Parfaits

Alternate strawberry whip with vanilla yogurt and granola.

2. Strawberry Shortcake Whip

Add chunks of pound cake between layers.

3. Strawberries & Cream Dream

Serve in a chilled wine glass with extra puree drizzles.

4. Frozen Strawberry Whip (Icebox Style)

Pour into loaf pan, freeze 4 hours, slice like semifreddo.


OTHER RECIPES



STRAWERRY DESSERT RECIPE INGREDIENTS

* 1 cup strawberries
* White of 1 egg
* ½ cup sugar
* 1 teaspoon lemon juice

STRAWERRY DESSERT RECIPE INSTRUCTIONS

1. Choose well ripened strawberries, wash them, and remove the stems.

2. Put all the ingredients into a bowl, and beat with a wire egg whip until light and fluffy, which will take 20 minutes or more.

3. Pile lightly on a dish, and pour around it a border of crushed fruit or red fruit juice, unsweetened.

VIDEO:


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