Best Strawberry Shortcake Recipes from Around the World

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Classic American Strawberry Shortcake

One of the most traditional versions of strawberry shortcake comes from the United States, known for its fluffy, sweet biscuits or sponge cake layered with fresh strawberries and whipped cream. This version is often a favorite at summer picnics and gatherings.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
  3. Add the cold butter and mix until the mixture resembles coarse crumbs.
  4. Pour in the heavy cream and stir until just combined.
  5. Turn the dough onto a floured surface and gently knead it a few times before patting it into a 1-inch thick round.
  6. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
  7. Bake for 15-20 minutes or until golden brown. Allow to cool.
  8. In a separate bowl, combine sliced strawberries with powdered sugar. Let sit for about 30 minutes.
  9. Whip the heavy cream with vanilla extract until soft peaks form.
  10. To assemble, slice the biscuits in half, layer with strawberries and whipped cream, and top with the other half of the biscuit.

Japanese Strawberry Shortcake (Strawberry Shrtcake)

In Japan, strawberry shortcake is a delightful light dessert that features layers of fluffy sponge cake, whipped cream, and fresh strawberries. It’s a popular choice for celebrations, including birthdays and Christmas.

• Ingredients:
  • 4 eggs
  • 120g (3/4 cup) granulated sugar
  • 120g (1 cup) cake flour, sifted
  • 1 teaspoon vanilla extract
  • 200ml (about 3/4 cup) heavy cream
  • 2 tablespoons powdered sugar
  • 400g (about 2 cups) fresh strawberries, hulled and halved
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a round cake pan with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar until thick and pale.
  3. Gently fold in the sifted cake flour and vanilla extract until just combined.
  4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Whip the heavy cream with powdered sugar until soft peaks form.
  7. Once the cake is cool, slice it in half horizontally.
  8. Spread a layer of whipped cream on the bottom half, add a layer of strawberries, and then cover it with the top half of the cake.
  9. Frost the top and sides of the cake with the remaining whipped cream and decorate with more strawberries.

Italian Fragola Torta

In Italy, strawberry shortcake is transformed into a beautiful dessert known as Fragola Torta. This version uses a light sponge cake soaked in syrup, layered with mascarpone cream and fresh strawberries.

• Ingredients:
  • 3 large eggs
  • 100g (1/2 cup) granulated sugar
  • 100g (3/4 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 200g (about 1 cup) mascarpone cheese
  • 200ml (about 3/4 cup) heavy cream
  • 50g (1/4 cup) powdered sugar
  • 500g (about 4 cups) fresh strawberries, hulled and sliced
  • 200ml (about 3/4 cup) strawberry syrup or juice
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a mixing bowl, beat the eggs and granulated sugar until thick and pale.
  3. Fold in the flour and baking powder gently until just combined.
  4. Pour the batter into the prepared cake pan and bake for about 25 minutes or until golden brown.
  5. Let the cake cool completely before removing it from the pan.
  6. In another bowl, combine the mascarpone cheese, heavy cream, and powdered sugar, mixing until smooth.
  7. Once the cake is cool, slice it in half horizontally and soak the bottom layer with strawberry syrup.
  8. Spread half of the mascarpone mixture over the soaked layer and add half of the sliced strawberries.
  9. Cover with the top layer of the cake, repeat the process with the remaining mascarpone and strawberries, and finish with a decorative layer of strawberries on top.

British Strawberry Shortcake

In the UK, strawberry shortcake is often characterized by crumbly cookies or scones rather than cake. It’s a delightful treat that pairs beautifully with tea.

• Ingredients:
  • 250g (2 cups) all-purpose flour
  • 100g (1/2 cup) unsalted butter, chilled and cubed
  • 75g (1/3 cup) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 75ml (1/3 cup) milk
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup powdered sugar
  • 1 cup heavy cream, whipped
• Instructions:
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the chilled butter and rub it into the flour mixture until it resembles breadcrumbs.
  4. Stir in the milk until just combined and form the dough into a ball.
  5. Roll out the dough on a floured surface to about 1-inch thick and cut into rounds.
  6. Place the rounds on the baking sheet and bake for 15-20 minutes until golden brown.
  7. Once cooled, slice the shortcakes in half and layer with strawberries, whipped cream, and the top half.
  8. Dust with powdered sugar for an elegant finish.

French Fraisier Cake

The Fraisier cake is a classic French dessert that beautifully showcases strawberries. This version is more complex but results in a stunningly elegant cake perfect for special occasions.

• Ingredients:
  • For the Génoise sponge:
  • 4 large eggs
  • 120g (1/2 cup) granulated sugar
  • 120g (1 cup) all-purpose flour
  • 50g (1/4 cup) unsalted butter, melted
  • For the cream:
  • 500g (about 2 cups) strawberries, hulled and sliced
  • 250g (1 cup) pastry cream
  • 250ml (about 1 cup) heavy cream, whipped
  • For assembly:
  • 50g (1/4 cup) marzipan (optional)
  • Fresh strawberries for decoration
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Beat the eggs and sugar together until thick and pale.
  3. Gently fold in the flour and melted butter until just combined.
  4. Pour the batter into the cake pan and bake for 25-30 minutes.
  5. Allow the cake to cool before removing it from the pan.
  6. Mix the pastry cream and whipped cream together to create a light cream filling.
  7. Once the cake is cool, slice it in half horizontally.
  8. Layer half of the cream filling on the bottom half, arrange strawberries on top, and cover with the other half of the cake.
  9. Cover the entire cake with remaining cream and decorate with marzipan and fresh strawberries.

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Japanese Strawberry Shortcake

This light and fluffy version of strawberry shortcake, known as “Sutoroberī Shōtokēki,” is a favorite in Japan, especially during the strawberry season. It’s characterized by its light sponge cake and fresh whipped cream.

• Ingredients:
  • For the sponge cake:
  • 4 large eggs
  • 120g (1 cup) granulated sugar
  • 120g (1 cup) cake flour
  • 30ml (2 tablespoons) milk
  • 30g (2 tablespoons) unsalted butter, melted
  • For the filling:
  • 400g (about 3 cups) fresh strawberries, sliced
  • 300ml (1 1/4 cups) heavy cream
  • 2 tablespoons sugar
• Instructions:
  1. Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
  2. In a mixing bowl, beat the eggs and sugar together until they become thick and pale.
  3. Gently fold in the cake flour, followed by the milk and melted butter until just combined.
  4. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  5. Once baked, allow the sponge to cool completely before removing it from the pan.
  6. Whip the heavy cream with sugar until soft peaks form.
  7. Slice the sponge cake in half horizontally, and spread a layer of whipped cream on the bottom half.
  8. Arrange half of the sliced strawberries on top of the cream, then place the top layer of sponge cake over it.
  9. Spread more whipped cream on top and decorate with the remaining strawberries.

Italian Pan di Spagna with Strawberries

This Italian version of strawberry shortcake features a light sponge cake known as Pan di Spagna, making it a popular choice for celebrations.

• Ingredients:
  • For the Pan di Spagna:
  • 4 large eggs
  • 120g (1/2 cup) sugar
  • 120g (1 cup) all-purpose flour
  • 1 teaspoon vanilla extract
  • For the assembly:
  • 500g (about 4 cups) strawberries, hulled and sliced
  • 250ml (1 cup) heavy cream
  • 2 tablespoons sugar
  • Fresh mint leaves for garnish (optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and prepare a round cake pan.
  2. In a bowl, beat the eggs and sugar until thick and pale, then add vanilla.
  3. Gently fold in the flour until fully incorporated.
  4. Pour into the cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  5. Once cooled, slice the cake horizontally and layer with whipped cream and strawberries.
  6. Finish with more cream on top and garnish with mint leaves if desired.

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