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Strawberry Shortcake


  1. Have an 8-inch baked sponge cake ready to decorate. I used an 8-inch heart-shaped pan for this cake. If you want to use other pan sizes, check this page.
  2. Clean and hull:
    1 quart strawberries
  3. Slice 1/3 of the strawberries. Save the other 2/3 of the strawberries to garnish the top.
  4. Mix the following:
    4 tablespoons corn syrup
    1 teaspoon fruit liqueur
  5. Cut the 8-inch baked sponge cake horizontally in half and spread half of the corn syrup mixture on the bottom layer.
  6. Whip until stiff (be careful not to overbeat otherwise the whip cream will turn into butter):
    2 cups of heavy whipping cream
    Set aside 1/5 of whipped cream for decoration.
  7. Spread with about one-third of the whipped cream and cover with a single layer of sliced strawberries. Carefully put the top layer, cut side down, over the berries. Spread the other half of the corn syrup mixture. With a long cake decorating knife, spread the side and the top of the cake with the remaining whipped cream.
  8. Put the remaining stawberries to make a small heart shape or whatever shape you like in the middle of the cake.
  9. How to make the glaze:
    In a microwave-safe bowl, mix and heat just long enough to dissolve gelatin, but not long enough to boil:
    2 teaspoons white wine
    1 tablespoon sugar
    1/2 teaspoon Knox gelatin
    Sieve 2/3 cup of the strawberries to make juice. After the gelatin is completely dissolved, mix it into the strawberry juice. Mix well and refrigerate until it thickens into a glaze consistency.

  10. Pour the glaze over the strawberries.
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