Surprising Strawberry Shortcake Recipe With A Tantalizing Twist

Strawberry Shortcakes Recipe This is s strawberry shortcake unlike any other. Layered with a lemon chiffon cake. The written recipe for the cake can be found below. You can also watch me make in a recipe video I made for another awesome dessert called Limoncello Trifle.

Click here to watch How to Make the Lemon Chiffon Cake on YouTube.

I hope you enjoy this recipe as much as I enjoyed making it!

Strawberry Shortcake Recipe

The Best Strawberry Shortcake Recipe: Simple and Delicious!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I want to share an amazing Strawberry Shortcake Recipe with a twist. So, what's so special about this strawberry shortcake? We are going to be using a delicious lemon chiffon cake as our base, with a light coating of a delicious strawberry jam made from scratch, and of course, layered with fresh whipped cream and sliced fresh strawberries.
And perhaps the most surprising part of all this is, we are going to be using a plumbing pipe coupler! (Yes you read that right, a plumbing pipe coupler) to put this all together.
The end result? A dessert that is not just pretty to look at, but absolutely heavenly to eat!
4.67 from 6 votes
Course Dessert
Cuisine American
Servings 4

Recipe Video

Recipe Ingredients

For the Yellow Chiffon Cake:

  • 2/3 cup + 3 tablespoons Cake Flour or All Purpose Flour
  • ¼ cup Sugar
  • 1 ¼ teaspoon Baking Powder
  • 1 Pinch Salt (Vanilla Salt if you have some)
  • 2 ounces Vegetable Oil or Grapeseed Oil
  • 2 ounces Water
  • 4 Egg Yolks
  • 1 ½ teaspoons Tahitian Vanilla
  • Zest of One Lemon
  • 4 Egg Whites
  • 1 ½ tablespoons Sugar

For the Strawberry Jam:

  • 2 pounds Strawberries fresh and roughly chopped
  • ¼ cup Limoncello
  • 1 tablespoon Gelatine
  • 1 ¼ cup Sugar
  • ½ cup Lemon Juice
  • 1 pinch Salt
  • Zest of One Lemon

For the Whipped Cream:

  • 2 cups Whipping Cream
  • 1/3 cup Sugar
  • 2 teaspoons Vanilla

Recipe Instructions

Make the Yellow Chiffon Cake:

    Preheat Oven to 360° F

    • Prepare the sheet pan by spraying it with non-stick baking spray with four.  Line the bottom with parchment paper and spray the parchment paper again with the spray.
    • In the bowl of your mixer Sift the first dry ingredients into a mixing bowl.  Mix at slow speed for a minute, and the oil, and add the water stir until they form a lump free paste.
    • Add the egg yolks, lemon zest and the vanilla and stir until fully blended.
    • In another clean, grease free bowl, place the egg whites, and whip until tripled in volume, and are light and foamy.  With the machine running, add the sugar, and continue to whip until the egg whites are stiff but we still have a soft peak (as per the video).
    • Fold the egg whites into the batter following the same technique the chef used in the video. And pour it into the prepared cake pan.
    • Immediately place the cake in the center of the oven, and bake for about 20 to 30 minutes, or until the center springs back when gently pressed.
    • Remove the cake from the oven and allow it to cool.
    • Cut the cake into circles to fit your individual mold.

    Make the Strawberry Jam:

    • In a small glass bowl, add the gelatine and the limoncello and let it bloom for about 10 minutes.
    • In sauce pan, add the strawberries, sugar, lemon juice, salt and the lemon zest.  Bring to boil and add the bloomed gelatine.  Reduce the heat and cook slowly for about 1 hour.

    Make the Whipped Cream:

    • Whip the cream for a couple minutes, add the sugar and vanilla and keep whipping until you have the right consistency! 

    NOTE:  To put the cakes together, follow the directions on the Video.   You’ll need an extra 2 to 3 strawberries per serving.   The Chef used a 2 ½ inch wide and 3-inch-high mold.


      For the Stainless Steel Wood Handle Spatula:  click here

      FAQs About Strawberry Shortcake

      Can I use frozen strawberries?

      Yes, you absolutely can use frozen strawberries. However, there are a few things to keep in mind. The texture of frozen strawberries after thawing can be a bit more mushy compared to fresh ones. They also may have a slightly diluted flavor due to the freezing process. To combat this, you can thaw the strawberries in a strainer to drain any excess water and add a little sugar to enhance their sweetness. Frozen strawberries can be a great option when fresh strawberries are out of season or not available.


      Can I make the shortcakes ahead of time?

      Yes, you can certainly make the shortcakes ahead of time. After baking, let them cool completely. Then, store them in an airtight container at room temperature to maintain their freshness. They can last for a couple of days when stored properly. If you want to prepare them several days in advance, you can freeze them. When you’re ready to serve, defrost them at room temperature and warm them slightly in the oven to refresh their taste and texture.


      What can I use instead of whipped cream?

      If you don’t have whipped cream or prefer a healthier alternative, Greek yogurt or cream cheese are excellent substitutes. Greek yogurt provides a tangy contrast to the sweet strawberries, and its creamy texture mimics that of whipped cream. On the other hand, cream cheese adds a rich and slightly tangy flavor. It’s denser than whipped cream, so consider whipping it with a little sugar and vanilla extract to lighten it up.


      Can I add other fruits to my strawberry shortcake?

      Absolutely! Strawberry shortcake is quite versatile, and adding other fruits can provide a delightful twist. Blueberries, peaches, or raspberries all make excellent additions. When adding these fruits, you can mix them in with the strawberries or layer them in your shortcake. Just be sure to adjust the amount of sugar you use based on the sweetness of the fruits you choose.

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