Strawberry Shortcake from Portillo's features layers of fluffy vanilla sponge cake, fresh, juicy strawberries, and smooth whipped cream, creating a light, sweet dessert with vibrant red and white hues and a soft, airy texture.
Equipments
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- 8-inch or 9-inch round cake pans
- Cooling rack
- Serrated knife (for leveling cake layers)
- Cake stand or serving platter
- Offset spatula
- Paring knife
- Large spoon or ladle
- Fine mesh strainer (optional, for strawberries)
- Pastry brush (optional, for soaking layers)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup whole milk
- 1 1/2 to 2 pounds fresh strawberries
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
When preparing the strawberry shortcake, ensure your fresh strawberries are ripe and sweet to achieve the best flavor and texture. Use softened unsalted butter for the vanilla sponge cake to create a tender crumb, and carefully measure your baking powder to ensure proper rise. Whipping the heavy cream to soft peaks is crucial for a smooth, airy whipped cream topping without it becoming overly stiff. If you prefer, use a serrated knife to level cake layers evenly, which helps in stacking and presentation. Your homemade version of Portillo's Strawberry Shortcake will closely match the original when these ingredient details and techniques are followed precisely.
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate large bowl, cream butter and granulated sugar until light and fluffy using an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternate adding flour mixture and milk to wet ingredients, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between prepared pans.
- Bake for 22–28 minutes or until a toothpick inserted in center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- While cakes cool, hull and slice the strawberries.
- Toss sliced strawberries with 1/4 cup granulated sugar. Set aside to macerate.
- In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Level cooled cakes using a serrated knife if needed.
- Place one cake layer on serving platter.
- Spread a generous layer of whipped cream over the cake.
- Spoon half of the sugared strawberries over whipped cream.
- Top with the second cake layer.
- Spread remaining whipped cream over the top and sides.
- Arrange remaining strawberries decoratively on top.
- Serve immediately or refrigerate until ready to serve.
Substitution
Strawberry Shortcake from Portillo's copycat menu closely replicates the signature balance of fluffy vanilla sponge cake layered with fresh strawberries and whipped cream, ensuring you enjoy a light and sweet treat at home. If you cannot find fresh strawberries, frozen ones can be thawed and drained to maintain the dessert's juiciness. When whipping the cream, make sure it reaches soft peaks but avoid overwhipping to prevent it from turning into butter. You can substitute whole milk with buttermilk for a slightly tangier flavor and a moister cake texture. Gently soak your cake layers with a simple syrup or a mix of strawberry juice and sugar to enhance moisture without overpowering the natural flavors.
Tips
Your cake layers should be completely cool before applying whipped cream to prevent melting and sliding. Use a serrated knife to level the cake layers evenly for a stable, professional-looking dessert. Macerate the sliced strawberries with sugar for at least 15 minutes to release natural juices and enhance flavor. When whipping cream, stop at stiff peaks to maintain structure and avoid overwhipping into butter.
Nutritions
Strawberry Shortcake from Portillo's provides a balance of carbohydrates, fats, and proteins primarily from all-purpose flour, unsalted butter, eggs, and heavy whipping cream. The fresh strawberries contribute vitamin C, antioxidants, and dietary fiber, enhancing the nutritional profile of the dessert. This dessert also contains sugars from granulated and powdered sugar, offering quick energy but should be consumed in moderation if you monitor your sugar intake. Your portion will deliver a mix of essential nutrients but is best enjoyed as an occasional treat within a balanced diet.
Storage
Store your Strawberry Shortcake in an airtight container in the refrigerator to preserve its freshness and prevent the whipped cream from absorbing any odors. Keep it chilled and consume within 2 days to enjoy the soft texture of the sponge cake and the juiciness of the strawberries. Avoid freezing as it may alter the texture of the whipped cream and fresh strawberries.
Variation or Alternatives
You can substitute almond or coconut flour for all-purpose flour to add a nutty flavor and make the cake gluten-free, but adjust the liquid slightly for batter consistency. Instead of fresh strawberries, consider using a mixed berry blend of blueberries, raspberries, and blackberries to introduce additional tartness and color variation. To enhance moisture and flavor, brush cake layers with a simple syrup infused with vanilla or a splash of liqueur before assembling. For a lighter whipped cream, fold in some mascarpone or cream cheese to add richness and stabilize the topping.
Allergies
Strawberry Shortcake from Portillo's contains common allergens like eggs, dairy (butter, whole milk, heavy whipping cream), and wheat (all-purpose flour), which could trigger allergic reactions for individuals sensitive to these ingredients. The fresh strawberries might also cause issues for those with fruit allergies. Ensure you review the ingredient list carefully to avoid any adverse reactions related to your specific allergies.
Why this recipe?
Portillo's Strawberry Shortcake menu is popular for its rich layers of moist cake, fresh strawberries, and fluffy whipped cream that create a perfectly balanced dessert experience. The combination of sweet, tangy strawberries with light, airy cake offers a refreshing treat that appeals to a wide range of palates. You'll find it worth trying to make a copycat version because it captures that unique blend of freshness and indulgence, allowing you to enjoy this beloved dessert anytime at home. Recreating this dessert ensures you can customize sweetness and freshness to suit your personal taste preferences.