French Strawberry Shortcake Recipe

Name: French Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 cup granulated sugar; 11/16 cup water; 2 tablespoons strawberry syrup or grenadine; 4 eggs; 5/8 cup granulated sugar; 1 cup flour sifted; butter; heavy cream 30 cl., place in freezer when you start; 1 1/8 cups strawberries rinsed, hulled, and halved; 1 15/16 cups mascarpone; 3 tablespoons milk; 4 3/4 tablespoons granulated sugar

Servings: persons

7/8 cup granulated sugar
11/16 cup water
2 tablespoons strawberry syrup or grenadine
4 eggs
5/8 cup granulated sugar
1 cup flour sifted
butter
heavy cream 30 cl., place in freezer when you start
1 1/8 cups strawberries rinsed, hulled, and halved
1 15/16 cups mascarpone
3 tablespoons milk
4 3/4 tablespoons granulated sugar

1
First, prepare the syrup: mix sugar and water in a saucepan and bring to a boil. Let cool. Add the strawberry (or grenadine) syrup.
2
When you start preparing the sponge cake, preheat oven to 400/425 degrees Fahrenheit.
3
Place the eggs and sugar in a medium-sized bowl over a double boiler. Keep the water just to a simmer, do not boil. Using an electric whisk, beat the eggs and sugar mixture on medium speed for 5 to 10 minutes. The mixture should double in volume, be pale yellow, and reach the ribbon stage (this means that when you lift the whisk ove the mixture, the batter should fall slowly forming a ribbon that will briefly hold its shape).
4
Remove the bowl from over the water bath and gently stir in the sifted flour in increments using a spatula.
5
Grease a round pan and sprinkle with flour. Remove excess flour.
6
Carefully pour the mixture into the pan and bake it for 15-20 minutes.
7
Unmold the genoise (sponge cake) immediately after taking it out of the oven and let it cool on a rack.
8
When ready to proceed to prepare the filling, place the cream in the freezer.
9
Rinse, hull and cut the strawberries in halves. Set them aside.
10
In a bowl, whisk the mascarpone with the milk and sugar until the mixture is smooth.
11
Whip the well chilled heavy cream into whipped cream with an electric whisk.
12
Gently mix the whipped cream into the mascarpone misture with a spatula.
13
To assemble the shortcake, cut the cake in half horizontally.
14
Moisten lightly the two discs with syrup using a brush.
15
Spread about 1/3 of the mascarpone mixture over one cake disc.
16
Place the strawberries on the cream and cover with the second disc.
17
Cover the whole cake with the remaining cream and finally decorate it with some of the remaining strawberries. Store at least for one hour in the refrigerator before serving.

634

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7/8 cup granulated sugar, 11/16 cup water, 2 tablespoons strawberry syrup or grenadine, 4 eggs, and more.

Yes, French Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

French Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions