Classic Mountain Of Strawberry Shortcake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment and lightly butter the sides.

Whip eggs and sugar

Place 6 large eggs and 1 cup granulated sugar in a large heatproof bowl (or the bowl of a stand mixer). Whisk over a double boiler (or set bowl over simmering water) until the mixture reaches about 110°F (warm to the touch) and sugar has dissolved, about 3–4 minutes. Transfer to the stand mixer and whip on high until tripled in volume, thick, pale, and ribbon stage, about 8–10 minutes.

Fold in dry ingredients

Sift 1 cup cake flour and 1 pinch salt. Gently fold a third of the sifted flour into the whipped eggs with a large spatula, using sweeping motions to keep as much air as possible. Repeat with remaining flour in two additions until incorporated.

Incorporate butter and flavor

Stir 4 tbsp melted and cooled unsalted butter with 1 tsp vanilla extract. Spoon a couple tablespoons of the batter into the butter to lighten it, then fold the butter mixture back into the batter gently and quickly to avoid deflating the batter.

Bake

Divide batter evenly among prepared pans (weigh if precise). Smooth tops and bake at 350°F for 12–15 minutes, or until cake springs back lightly and a toothpick comes out clean. Do not overbake to keep Genoise tender.

Cool

Invert pans onto racks for a minute, then remove cakes from pans and peel off parchment. Cool completely on wire racks. If cakes dome, level with a serrated knife to create even layers.

Toss 4 cups sliced strawberries with 6 tsp granulated sugar and 1 tbsp fresh lemon juice in a bowl. Gently mix and let sit at room temperature for at least 30 minutes and up to 1 hour so berries release juices. Reserve juices for folding into mousse or for brushing between layers as desired.

Prepare strawberry puree

Puree 1 cup fresh strawberries (can use some juice from macerated berries) in a blender until smooth. Strain through a fine-mesh sieve if you want a very smooth mousse. Measure 1 cup of the puree.

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin over 2 tbsp cold water in a small bowl and let bloom 5 minutes.

Dissolve gelatin

Warm the bloomed gelatin briefly (10–15 seconds) in the microwave or over a hot water bath until melted and liquid but not boiling. Stir 3 tsp granulated sugar and 1/2 tsp lemon juice into the pureed strawberries, then whisk in the dissolved gelatin until combined. Let the mixture cool to room temperature but not set.

Whip cream and fold

Whip 1.5 cups cold heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled strawberry mixture to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Chill briefly if needed to thicken slightly before assembly (10–15 minutes).

Bloom stabilizer (optional)

If using the optional 1/2 tsp unflavored gelatin as stabilizer, sprinkle it over 1 tbsp cold water and let bloom 5 minutes, then warm briefly until dissolved. Let cool slightly.

Whip cream

In a chilled bowl, combine 2 cups cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract. If using the dissolved stabilizer, stream it in while whipping. Whip to medium-stiff peaks, being careful not to overbeat. Keep chilled until assembly.

Combine 1/4 cup water and 2 tbsp sugar in a small saucepan and heat until sugar dissolves. Remove from heat and stir in 1 tsp vodka or liqueur if using. Cool to room temperature. Use to brush cake layers to add moisture and a bit of sweetness.

Prepare cake layers

If cooled cakes have domes, level them so all layers are flat and even. Place the first cake layer on a serving plate or cake board.

Brush and layer

Brush the top of the bottom layer lightly with simple syrup. Spread a thin layer (about 1/2 cup) of housemade whipped cream, then spoon 1/3 of the macerated strawberries (with some juice) evenly over the cream. Pipe or spread about 3/4 cup of strawberry mousse over the berries and smooth.

Repeat

Place second cake layer on top. Repeat brushing with syrup, whipped cream, remaining macerated strawberries (another 1/3), and 3/4 cup strawberry mousse. Top with final cake layer, brush lightly with syrup.

Crumb coat and finish

Apply a thin crumb coat of whipped cream over the entire cake to seal crumbs. Chill 15–20 minutes to set. Finish by applying the remaining whipped cream smoothly or decoratively with a spatula or piping bag. If desired, spoon or pipe remaining strawberry mousse into a central peak or between piped cream rosettes for the 'mountain' effect.

Garnish

Arrange whole small strawberries and mint leaves on top and around the base as desired. Chill at least 30 minutes for layers to set before serving. Slice with a hot, clean knife for neat slices.