DESSERT

HOMEMADE STRAWBERRY CAKE

A strawberry shortcake is a classic dessert, fluffy and full of flavor, perfect for special occasions or simply to enjoy with coffee. Here’s a detailed recipe in Spanish , with tips for making it perfect.

Strawberry shortcake is much more than a dessert: it’s a pastry masterpiece that combines science, history, and culinary art. From the royal banquets of the Renaissance to modern pastry shops, this delicacy has evolved in parallel with:

Advances in strawberry cultivation (from wild to juicy varieties)
The revolution in baking techniques
The globalization of ingredients such as vanilla and refined flour

Its versatility has led it to adopt unique forms in each culture, always maintaining its essence: the harmony between the sour and the sweet .

Detailed History of Strawberry Cake

Ancient Origins (16th-18th Century)

The modern strawberry cake is the result of a 500-year culinary evolution :

1548 : Wild strawberries were already consumed in Europe, but they were small and seasonal.
1714 : French engineer Amédée-François Frézier brought larger varieties from Chile, starting commercial cultivation.
1740 : In England, the “strawberry shortcake” (crumbly sponge cake with strawberries), a direct predecessor of the pie, became popular .

Industrial Revolution (19th Century)

1850 : With the development of more precise ovens and the mass production of refined flour, biscuits became affordable.
1870 : The invention of industrial jam (thanks to pectin) made it possible to preserve the flavor of strawberries all year round.

Golden Age (20th Century)

1920s : In the US, Jell-O and Bird’s Custard advertising popularized gelatin and custard combinations.
1950s : Appliances like electric mixers made home brewing easier.
1970s : Japan created the “Strawberry Shortcake” (with whipped cream), which became a cultural icon.

Global Fun Facts

Mexico : In the 1980s, French pastry shops introduced versions with whipped cream and candied strawberries .
Argentina : It was fused with the Italian tradition of Pan di Spagna (Genoese sponge cake).
South Korea : Today leads the trend with giant strawberry cakes decorated with chocolate .

Cultural Symbolism

Festivities : In Germany it is associated with Christmas, while in Mexico it is common at weddings.
Cinema : Appears in classics such as “The Godfather” (1972) and “Marie Antoinette” (2006).

The Cake Today (21st Century)

Trends : Vegan, gluten-free, or hydroponic strawberry versions.
Guinness Record : The largest cake weighed 2,300 kg (Philippines, 2019).

Did you know that…? The strawberry isn’t botanically a berry; it’s an “aggregate fruit”! Its seeds (achenes) are on the outside.

From humble beginnings to a global pastry icon , the strawberry shortcake reflects technological innovation and tradition. Each layer of sponge, cream, and fruit tells a story of migration, ingenuity, and culinary delight .

What is your favorite version?

Classic with meringue?
Modern with cream cheese?
Or bold like rainbow cake?

INGREDIENTS

For the cake:

200 g of wheat flour (all purpose)
1 teaspoon baking powder
8 egg yolks (at room temperature)
6 egg whites (for a more airy cake)
200 g of white sugar (can be refined or powdered)
1 teaspoon vanilla essence (or lemon zest for a change)
50g unsalted butter, melted (can also be neutral oil)

For the filling and decoration:

1 small jar (270 g) of strawberry jam (or fresh strawberries, chopped)
Optional: Whipped cream, white chocolate or fresh strawberries to decorate.

STEP-BY-STEP PREPARATION

Prepare the sponge cake

Preheat oven to 180°C (350°F) and grease a round baking tin (20-22 cm) or line with baking paper.
Beat the egg yolks with the vanilla until creamy.
In another bowl, beat the egg whites until stiff , adding the sugar little by little until they are shiny and firm (but not dry).
Incorporate the yolks into the whites with circular movements to avoid losing volume.
Sift the flour with the baking powder and add it to the egg mixture, mixing carefully.
Add the melted butter and mix gently until everything is smooth.

Bake and cool

Pour the mixture into the mold and bake for 25-30 minutes (until a toothpick inserted comes out clean).
Let cool for 10 minutes in the mold, then remove from the mold and cool completely on a wire rack.

Fill and decorate

Cut the cake into 2 layers (optional: drizzle with syrup for extra moisture).
Spread the strawberry jam on one layer and place the other on top.
Decorate to taste :

Cover with more jam.
Add whipped cream and fresh strawberries.
Sprinkle with powdered sugar or grated chocolate.

TIPS FOR A PERFECT CAKE

Egg whites stiffly stiff : This ensures a fluffy cake.
Thick jam : If it’s too runny, warm it with 1 teaspoon of cornstarch to thicken it.
Moist cake : If you prefer a little extra crunch, brush the layers with simple syrup (water and sugar) or liqueur (like Grand Marnier).

STRAWBERRY CAKE VARIATIONS

With pastry cream : Instead of jam, use pastry cream and fresh strawberries.
Gluten-free : Replace flour with a gluten-free blend.
Mini Cupcakes : Bake in individual molds and decorate each one.

Frequently Asked Questions + Fun Facts

1. Why are strawberries ideal for cakes?

Scientifically : Its high natural pectin content helps maintain structures
Historically : They were a status symbol in the 18th century due to their rarity.

2. What is the secret to the perfect cake?

The 1:1:1:1 formula developed in the Victorian era:

1 part eggs
1 part sugar
1 part flour
1 part butter

3. Evolution of key techniques:

Time	Innovation	Impact
1700s	Egg clarification	Lighter cakes
1850s	Baking powder	Greater fluffiness
1920s	Refrigeration	Stabilization of creams

4. How did World War II affect?

Rationing forced the use of carrots as a sweetener (origin of “carrot cake”)
Dried strawberries gained popularity

5. Surprising facts:

The world’s most expensive strawberry cake is worth $3.5 million (with edible diamonds)
In Japan, 15% of couples choose it for their weddings.
NASA developed a version for astronauts in 2002

A Legacy That Endures

The strawberry cake represents the convergence of four revolutions :

Agricultural : Domestication of the modern strawberry
Industrial : Mechanization of pastry making
Chemistry : Development of yeasts and stabilizers
Cultural : From aristocratic dessert to symbol of popular celebration

Today , he faces new challenges:

Adapting to vegan and allergen-free diets
Innovate with molecular techniques
Maintaining authenticity in the industrialized age

Where does the future lie? Emerging trends suggest:

Use of vertical farming strawberries (urban farming)
3D printed cakes
Functional versions with probiotics

Your Turn: How Do You Live This Tradition?

Do you prefer your grandmother’s recipe or innovative versions?
What emotional memory do you associate with this cake?
If you were a baker in 2050, what futuristic variant would you create?

This gastronomic journey proves that every bite contains centuries of human history . The next time you try a strawberry shortcake, you’ll be savoring… the progress of civilization!

Texture and flavor

Homemade strawberry cake is a true delight that combines multiple layers of indulgence. The base is usually a fluffy, moist, and soft sponge cake, which can be prepared with butter or oil, providing a delicate and airy texture. Fresh strawberries, whether chopped, sliced, or pureed, add juiciness and a sweet, slightly tangy flavor that contrasts beautifully with the softness of the pastry. Many versions include a layer of whipped cream, which adds lightness and a milky touch that perfectly balances the sweetness of the cake. On the palate, it is a fresh, moist, creamy dessert bursting with fruity flavor.

Consumer context

Homemade strawberry cake is a perfect choice for birthdays, family celebrations, spring and summer celebrations , or any occasion where you’re looking for an elegant yet natural dessert. It’s also ideal for afternoon tea, outdoor gatherings, or as a sweet homemade gift. Its versatility makes it suitable for both formal events and everyday moments when you want to enjoy something special and fresh. It’s especially popular during fresh strawberry season (April to July in many countries).

Visual appearance

This cake is a true visual gem. Its layers can showcase fresh strawberries inside and decorations on top: shiny halves, fanned slices, pink frosting, or white whipped cream with a red contrast. It often comes in round or square shapes, with a handmade appearance that enhances its authenticity. The color combination—the vibrant red of the strawberries, the white of the cream, and the light gold of the sponge—makes it an irresistibly photogenic dessert.

Curiosities

Strawberry shortcake is a classic pastry in many cultures. In the U.S., it’s known as “Strawberry Shortcake ,” while in Japan, there’s a very popular version served at Christmas.
Strawberries not only provide flavor, they also contain antioxidants, vitamin C and folic acid.
Some homemade versions are prepared without an oven, using crushed cookies as a base, ideal for summer.
You can make it into a vegan cake by using coconut cream, plant-based milks, and egg substitutes.

Estimated nutritional value (serving approx. 100 g)

(Values may vary depending on the recipe, here is an average):

Calories : 220–300 kcal
Total fat : 10–18 g
Saturated fat : 5–9 g
Carbohydrates : 25–35 g
Sugars : 15–22 g
Protein : 3–5 g
Fiber : 1–2 g

Other interesting information

You can prepare the dough with whole wheat flour or oats for a healthier touch.
The frosting can vary, from traditional Chantilly cream to a cream cheese topping, Greek yogurt, or even homemade jam.
Frozen strawberries can be used, but fresh strawberries give better texture and flavor.
If you want an even lighter dessert, you can reduce the sugar and add more fresh fruit such as kiwi or blueberries.

CONCLUSION

This strawberry cake is a versatile treat, perfect for birthdays, snacks, or just to indulge. Its combination of fluffy sponge cake and sweet jam makes it irresistible.

Are you up for making it? Tell me how it turned out!

ANY QUESTIONS OR WOULD YOU LIKE A VARIATION?

Do you prefer chocolate and strawberries ?
Do you need an egg-free version ?
Do you want tips to decorate like a professional ?