Strawberry Shortcake With Creme Chantilly Recipe

Name: Strawberry Shortcake With Creme Chantilly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 13/16 tablespoons butter; 1 cup flour; 110 caster sugar; 1 vanilla bean or 1tsp vanilla extract; 1/2 box strawberries sliced; 1 box strawberries halved; 1 cup whipping cream; 3 7/16 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 4 tablespoons sugar; 2 13/16 tablespoons water; 1 tablespoon apricot jam; 2 teaspoons water

Servings: persons

4 eggs
2 13/16 tablespoons butter
1 cup flour
110 caster sugar
1 vanilla bean or 1tsp vanilla extract
1/2 box strawberries sliced
1 box strawberries halved
1 cup whipping cream
3 7/16 tablespoons confectioners' sugar
1 teaspoon vanilla extract
4 tablespoons sugar
2 13/16 tablespoons water
1 tablespoon apricot jam
2 teaspoons water

1
Preheat oven to 180degreeC. Brush your cake tin with butter and dust it with flour.
2
Triple sift your flour and set aside.
3
Whisk the eggs, sugar and vanilla with an electric mixer until thick, pale and tripled volume.
4
Sift flour over in 3 batches then fold in melted butter.
5
Bake until light golden, 20-25minutes. Cool completely.
6
Whip cream till soft peaks, add in sugar and vanilla. Continue whipping until slightly stiff.
7
Heat to combine the sugar and water (for the basic syrup).
8
Heat to combine. Sieve to remove any fruit. Using a pastry brush, gently brush over the strawberries.
9
For the layering:
10
Cut the sponge into 3 equal parts.
11
Place a sponge on a cake board, brush it with the syrup and then spread the whipped cream evenly over the cake.
12
Distribute the strawberries evenly over it before placing another layer of sponge.
13
Repeat the above procedures. Decorate the cake with leftover whipped cream and garnish with the halved strawberries.
14
Using a pastry brush, brush the strawberries with apricot glaze then sprinkle some blueberries if desired.

11366

kcal

Calories

Fat

2810

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

You need 14 ingredients. The key ingredients include: 4 eggs, 2 13/16 tablespoons butter, 1 cup flour, 110 caster sugar, and more.

Yes, Strawberry Shortcake With Creme Chantilly 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!

Strawberry Shortcake With Creme Chantilly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions