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Strawberry Shortcakes

strawberry shortcake lindor lindt square

5 from 1 reviews


For the cakes

For the cream filling

To assemble


  1. Preheat the oven to 350°F (180°C).
  2. Lightly butter a 12-hole muffin tin (see Kitchen Notes below).
  3. Separate the eggs. Place the whites into one large bowl, and the yolks into another large bowl. If you have two bowls for your stand mixer, now is the time to use them.
  4. Add a pinch of salt to the egg whites and whisk them until stiff peaks form.
  5. Add the sugar and vanilla to the yolks, and beat until the mixture is pale and fluffy.
  6. Sift the flour and baking powder into the yolk mixture, and mix until well-combined.
  7. Lightly fold the beaten egg whites, 1/3 at a time, into the batter.
  8. Fill the muffin tin with the batter. Each hole should be filled approximately half way. I find it is easiest to use an ice-cream scoop to evenly distribute the batter.
  9. Bake the cakes for about 15 minutes, or until the cakes are lightly golden on top.
  10. Let the cakes cool slightly before carefully removing them to a wire rack to cool completely.
  11. To make the filling, melt the chocolate in a bain-marie (or in a bowl over a pan of simmering water). Set aside to cool slightly.
  12. Whisk the cream until it is soft and thick. Add the mascarpone and continue whisking until the mixture has thickened and is firm enough to fill the cakes.
  13. Whisk in the melted chocolate.
  14. To assemble the cakes, slice each cake in half. I find it easier to pipe the cream using a piping bag, but you could simply use a small spatula. Top with sliced strawberries, followed by a bit more cream.

Kitchen Notes

Due to the fresh cream filling, these cakes are best eaten on the day they are made.

I have made these cakes using a standard non-stick muffin tin, as well as in a silicon muffin mould. The cakes bake and rise beautifully in the non-stick muffin tin, but they don’t rise as much in a silicon mould. Hence, I would not use a silicon mould for this recipe.


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