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Close-up of a delectable Italian Strawberry Shortcake showcasing fresh strawberries and creamy filling.

Italian Strawberry Shortcake

This Italian Strawberry Shortcake recipe transforms a classic dessert into a light and decadent treat, perfect for summer. It features a light and airy Pan di Spagna sponge cake, fresh strawberry filling, and creamy whipped cream, offering a delightful balance of sweet and tangy flavors.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 pounds fresh strawberries, hulled and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons strawberry liqueur optional, such as Fraise
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons of Mascarpone Cheese optional
  • 1/2 cup milk
  • 2 tablespoons strawberry liqueur optional
  • Powdered sugar, for garnish optional
  • Fresh mint leaves, for garnish optional

Equipment

  • 9-inch round cake pan
  • Parchment paper (optional)
  • Electric mixer
  • Large bowl
  • Medium bowl
  • Small bowl
  • Rubber spatula
  • Sifter
  • Wire rack
  • Serrated knife
  • Serving plate
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
  2. In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed for 8-10 minutes, or until the mixture is very pale, thick, and has tripled in volume.
  3. In a separate bowl, sift together the flour, potato starch (or cornstarch), and salt.
  4. Gradually fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the eggs. Use a rubber spatula and gently cut through the mixture, lifting and folding until just combined.
  5. Gently fold in the vanilla extract.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. In a medium bowl, combine the sliced strawberries, sugar, lemon juice, and strawberry liqueur (if using). Gently toss to combine.
  9. Let the strawberries sit for at least 30 minutes, or up to a few hours, stirring occasionally. This allows the strawberries to release their juices and create a delicious syrup.
  10. If you prefer a less soggy cake, you can drain some of the strawberry juices before assembling the shortcake. Reserve the juices for soaking the cake layers.
  11. Make sure your heavy cream, bowl, and beaters are all well-chilled.
  12. In a chilled bowl, using an electric mixer, beat the heavy cream on medium speed until soft peaks form.
  13. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip, or the cream will turn grainy.
  14. If you are using Mascarpone Cheese, gently fold it into the whipped cream after stiff peaks form.
  15. Using a long serrated knife, carefully slice the cooled Pan di Spagna into two or three horizontal layers.
  16. If desired, brush each cake layer with the milk and strawberry liqueur mixture. This will add extra moisture and flavor. Don’t oversoak, or the cake will become soggy.
  17. Place the bottom cake layer on a serving plate. Spread a generous layer of whipped cream over the cake, followed by a layer of the macerated strawberries.
  18. Repeat the layers with the remaining cake slices, whipped cream, and strawberries, ending with a final layer of whipped cream on top.
  19. Garnish the top of the shortcake with extra sliced strawberries and a dusting of powdered sugar, if desired. You can also add a few fresh mint leaves for a pop of color.
  20. If you have time, chill the assembled shortcake in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the cake to firm up slightly.
  21. Slice and serve immediately. This Italian Strawberry Shortcake is best enjoyed fresh!

Notes

Use room temperature eggs for a lighter cake. Don't overmix the cake batter. Fresh, ripe strawberries are key to the best flavor. Adjust sweetness to your preference. You can make the Pan di Spagna and whipped cream a day ahead. Get creative with garnishes like chocolate shavings or chopped nuts. Store leftover shortcake in the refrigerator for up to 2 days. Add almond extract to the cake or whipped cream for a nutty flavor. Drizzle melted chocolate over the shortcake for extra decadence. Try different berries or fruit liqueurs for variations.