Strawberry Shortcake

Strawberry Shortcake
For the Stabilized Whipped Cream
  1. * 3 cups fresh strawberries, sliced
  2. * 3 tbsp sugar
For the Stabilized Whipped Cream
  1. * 2 cups cold heavy whipping cream
  2. * ½ cup powdered sugar
  3. * 1 tsp vanilla extract
  4. * 1 ½ tsp unflavored gelatin
  5. * 2 tbsp cold water [1, 2, 5]
  6. 1 spongecake
  7. https://recipes.homlish.net/2025/06/13/angel-food-cake-shortcake/
Instructions
  1. Step 1: Prepare the Strawberry Filling
  2. 1. In a small bowl, toss the sliced strawberries with 3 tbsp of sugar.
  3. 2. Let them macerate at room temperature for at least 30 minutes to release their sweet juices.
  4. Step 2: Make the Stabilized Whipped Cream
  5. 1. In a small, microwave-safe dish, sprinkle the gelatin over the 2 tbsp of cold water. Let it sit for 5 minutes until absorbed.
  6. 2. Microwave the gelatin for 5–10 seconds just until it is liquified and clear. Let it cool slightly to room temperature.
  7. 3. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat until it just begins to thicken.
  8. 4. With the mixer running, slowly drizzle in the cooled, liquid gelatin. Continue to beat until you reach medium-stiff, fluffy peaks.
  9. 1. Place your first cake layer on a serving platter and brush it with some of the strawberry juice from your macerated berries.
  10. 2. Spread a generous, even layer of whipped cream over the cake and top with about half of the strawberries.
  11. 3. Place the second cake layer on top, brush with remaining juice, and spread the rest of the whipped cream all over the top and sides of the cake.
  12. 4. Garnish with the remaining strawberries and serve immediately or refrigerate until ready to enjoy!
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