Strawberry Delight Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.

Combine dry ingredients

Whisk together 2.25 cups all-purpose flour, 0.25 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp salt in a large bowl.

Cut in butter

Using a pastry cutter or two forks, cut 0.5 cup cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.

Mix wet ingredients

Whisk 0.75 cups whole milk, 1 large egg, and 1 tsp vanilla extract in a small bowl until combined.

Combine and bake

Fold wet ingredients into the flour-butter mixture until just combined; do not overmix. Scrape batter into prepared pan, smooth the top, and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Cook strawberries

Place 2 cups chopped strawberries, 0.5 cups granulated sugar, and 1 tbsp lemon juice in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer and mash

Reduce heat to medium-low and simmer, stirring occasionally, until strawberries break down and mixture thickens, about 12–18 minutes. Mash with a potato masher or spoon to reach a jam-like texture. If using pectin, stir in 1 tsp in the last minute and cook per pectin package instructions.

Cool

Remove from heat and transfer jam to a bowl. Let cool to room temperature, then refrigerate until set and chilled, about 1–2 hours. Reserve 0.5 cup of the puree for the glaze (you can set aside before cooking or blend a portion after cooking).

Puree strawberries

If not already pureed, blend 1.5 cups fresh strawberries with 0.25 cups granulated sugar until smooth. Taste and adjust sweetness if needed.

Bloom gelatin

Sprinkle 1 tbsp powdered gelatin over 3 tbsp cold water in a small bowl and let sit 3–5 minutes to bloom.

Dissolve gelatin

Microwave the bloomed gelatin for 10–15 seconds or warm gently over a double boiler until dissolved (do not boil). Stir a tablespoon of warm strawberry puree into the gelatin to temper, then whisk the gelatin mixture into the remaining puree until combined. Stir in 0.5 tsp vanilla extract.

Whip cream

Using a chilled bowl and whisk or mixer, whip 1.5 cups cold heavy cream to soft peaks.

Fold and chill

Gently fold one-third of the whipped cream into the strawberry-gelatin puree to lighten, then fold in the remaining cream until uniform and airy. Spoon or pipe the mousse into a bowl and refrigerate for at least 1 hour to set, or until slightly firm but still spreadable.

Make glaze

In a small bowl, whisk 0.5 cup strawberry puree with 0.75 cup confectioners' sugar and 0.5 tsp lemon juice until smooth and pourable. If too thick, add 1–2 tsp water; if too thin, add more confectioners' sugar 1 tbsp at a time.

Strain (optional)

For a silky finish, pass the glaze through a fine-mesh sieve to remove seeds and solids.

Layer cake

If the shortcake is domed on top, level it with a serrated knife. Slice the cooled shortcake horizontally into two even layers using a long serrated knife.

Add jam

Place the bottom layer on a serving plate. Spread an even layer (about 1/2–3/4 cup) of the chilled strawberry jam over the bottom shortcake layer, leaving a small edge.

Add mousse

Pipe or spoon the chilled strawberry mousse over the jam layer to about 1/2-inch thickness (reserve some mousse for the top if desired). Smooth the mousse with an offset spatula.

Top and chill

Place the top shortcake layer onto the mousse gently. Press lightly to adhere. Refrigerate the assembled cake for 30–45 minutes to allow layers to set together.

Glaze the cake

When ready to serve, pour the strawberry glaze over the top of the cake, letting it drip slightly down the sides. Use an offset spatula to spread evenly if needed. Return to refrigerator for 10 minutes to set the glaze slightly.

Garnish and serve

Arrange fresh strawberry slices and optional mint leaves around the top edge. Slice with a sharp knife (wipe between cuts for clean slices) and serve chilled or at cool room temperature.