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Korean Strawberry Shortcake: A Delightful Recipe to Try!

Korean Strawberry Shortcake is a delightful dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Korean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract for whipped cream
  • 2 cups fresh strawberries hulled and sliced
  • 1 tablespoon granulated sugar for strawberries

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth.
  3. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  5. In a separate bowl, toss the sliced strawberries with 1 tablespoon of granulated sugar and let them sit for about 10 minutes to release their juices.
  6. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the sliced strawberries. Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.
  7. Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a lighter version, substitute half of the heavy cream with Greek yogurt.
  • You can also add a layer of lemon curd between the cake layers for a zesty twist.

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