Wegmans Strawberry Shortcake Recipe
Follow this Copycat Wegmans Strawberry Shortcake Recipe ingredients and directions to make the perfect Strawberry Shortcake like Wegmans.
Ingredients
For the Sponge Cake:
- 5 eggs at room temperature
- 1 tsp vanilla extract
- A pinch of salt
- ½ cup sugar
- 1 ⅓ cups cake flour
- 2 ½ tbsp milk
- 2 ½ tbsp oil
For the Sugar Syrup:
- ¼ cup hot water
- 2 ½ tbsp sugar
- 1 tbsp Kirsch
For the Cream Frosting:
- 2 ⅓ cups cold heavy cream
- ¼ cup mascarpone
- ⅓ cup sweet condensed milk
- 1 tbsp Kirsch (optional)
Additional:
- 2 lb Fresh Strawberries
Instructions
- Preheat your oven to 350°F (180°C). Grease and line an 18 x 18 x 7 cm (7 x 7 x 3 in) cake pan with parchment paper.
- In a mixing bowl, beat the eggs, vanilla extract, and salt together until frothy.
- Gradually add the sugar while continuing to beat until the mixture becomes thick and pale.
- Sift the cake flour over the egg mixture and gently fold it in with a spatula until just combined.
- Mix the milk and oil together, then gently fold this mixture into the batter until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the sugar syrup by mixing the hot water, sugar, and Kirsch. Stir until the sugar is completely dissolved, then let it cool down.
- Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the Chantilly cream frosting. In a mixing bowl, whip the cold heavy cream until stiff peaks form.
- In another bowl, mix the mascarpone, sweet condensed milk, and Kirsch until smooth. Gently fold this mixture into the whipped cream until evenly combined.
- Wash and hull the strawberries, then slice them thinly.
- Once the cake has cooled completely, slice it horizontally into two layers.
- Place one layer of the cake back into the cake pan. Brush the surface with the prepared sugar syrup.
- Spread a layer of the cream frosting over the cake layer, then arrange a layer of sliced strawberries on top.
- Place the second layer of cake on top and repeat the process with the sugar syrup, Chantilly cream frosting, and sliced strawberries.
- Finally, spread a thin layer of cream frosting over the top layer of the cake and decorate with whole or sliced strawberries as desired.
- Chill the assembled cake in the refrigerator for at least 1-2 hours before serving to allow the flavours to meld together.
Nutrition
Serving: 1sliceCalories: 627kcal (31%)Carbohydrates: 28.2g (9%)Protein: 11.8g (24%)Fat: 49.6g (76%)Saturated Fat: 13.4g (84%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 277mg (92%)Sodium: 122mg (5%)Potassium: 198mg (6%)Fiber: 1g (4%)Sugar: 14g (16%)Calcium: 111mg (11%)Iron: 2mg (11%)
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