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Fluffy Giant Strawberry Shortcake Recipe Perfect for Feeding 12 Guests

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A fluffy giant strawberry shortcake designed to feed 12 guests, featuring a tender cake with macerated strawberries and luscious whipped cream. Perfect for crowd-pleasing celebrations with minimal fuss.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) buttermilk, room temperature
  • 3 large eggs, separated
  • 2 teaspoons pure vanilla extract
  • 5 cups (about 750g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the Strawberries (15 minutes): In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit at room temperature while you prepare the cake.
  2. Preheat the Oven and Prepare Pan (10 minutes): Set oven to 350°F (175°C). Grease a 10-inch round cake pan with butter and dust lightly with flour or line with parchment paper.
  3. Mix Dry Ingredients (5 minutes): In a large bowl, sift together flour, baking powder, and salt.
  4. Cream Butter and Sugar (5 minutes): Using an electric mixer, beat softened butter and granulated sugar until light and fluffy.
  5. Add Egg Yolks and Vanilla (2 minutes): Beat in egg yolks one at a time, then add vanilla extract.
  6. Alternate Adding Dry Ingredients and Buttermilk (4 minutes): Add dry ingredients to butter mixture in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix gently after each addition.
  7. Whip Egg Whites to Soft Peaks (6 minutes): In a clean, dry bowl, beat egg whites until soft peaks form and are glossy.
  8. Fold Egg Whites into Batter (3 minutes): Gently fold whipped egg whites into batter using a rubber spatula, preserving airiness.
  9. Bake the Cake (45-50 minutes): Pour batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted comes out clean. Start checking at 40 minutes.
  10. Cool Completely (at least 30 minutes): Let cake cool in pan for 10 minutes, then transfer to a cooling rack until completely cool.
  11. Make the Whipped Cream (5 minutes): Chill mixing bowl and beaters. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  12. Assemble Your Giant Strawberry Shortcake (10 minutes): Slice cake horizontally into two layers. Spread whipped cream on bottom layer, spoon most macerated strawberries over cream, place top layer, then cover with remaining whipped cream and strawberries. Serve immediately.

Notes

If cake browns too quickly, tent with foil. Fold egg whites gently to maintain fluffiness. Use room temperature ingredients for best texture. Chill bowl and beaters before whipping cream. Let strawberries macerate at least 15 minutes and drain excess juice to prevent sogginess. For gluten-free, use a 1:1 gluten-free flour blend. Vegan adaptations include flax eggs and plant-based butter and cream.

Nutrition

Keywords: strawberry shortcake, giant cake, fluffy cake, crowd-pleaser, dessert for 12, whipped cream, macerated strawberries

Find it online: https://perkypan.com/fluffy-giant-strawberry-shortcake-recipe-perfect-for-feeding-12-guests/