Best Fresh Cream Fruit Shortcake Recipe

There’s nothing like a homemade fresh cream fruit shortcake to brighten up a summer day. I make this light, refreshing dessert whenever the weather warms up, and it never fails to impress. I can’t tell you how many times I’ve reached for this cake when I need something refreshing to lift my spirits, especially on those scorching, drowsy afternoons!

Why This Fresh Cream Fruit Shortcake Is My Favorite

A refreshing summer treat

This classic cake is like a breath of fresh air on a hot summer day. The cold mascarpone cream paired with the juicy fruits makes every bite feel like a cool, refreshing treat. The combination of flavors and textures—smooth cream, light cake, and a burst of sweet, tangy fruit—just screams summer. Whether you’re serving it as a light dessert after dinner or indulging in a slice for an afternoon pick-me-up, it’s incredibly satisfying. 

A crowd-pleaser for everyone

This cake is perfect for any gathering because it caters to all kinds of tastes. With so many fruits layered inside—fresh strawberries, mangoes, kiwis—you can be sure that everyone will find their favorite bite. If you’re in the mood for something different, swap out the fruits for whatever’s in season or your personal favorites. 

Easy to make

Don’t let the beautiful layers and decadent cream fool you—this homemade shortcake is super easy to make. There’s no complicated baking technique or intimidating frosting skills involved. You don’t need to worry about mastering intricate piping or perfecting a delicate meringue. Instead, it’s all about simple steps that anyone can follow—whisk, fold, and layer.

11 Simple Steps To Make Fresh Cream Fruit Shortcake

Step 1

Start by cracking 3 large eggs into a mixing bowl. I like to use room-temperature eggs, as they mix in so much better. Give them a good whisk—don’t be shy; you want to get them well incorporated.

Next, add 80g of granulated sugar, a pinch of salt, and 1 tsp of vanilla extract. I love the aroma of vanilla wafting through the air at this point. Mix everything together until it’s smooth. You can use a hand whisk for this; no need to overthink it.

Step 2

Now, it’s time to set up a double boiler. Fill a saucepan with about 1-2 inches of water, place your bowl with the egg mixture over it (the bowl should not touch the water), and heat it gently over low heat. 

You want to stir while it heats up. Aim for a temperature between 40-45°C (104-113°F)—I like to use a thermometer to make sure I’m not too far off.

While the water in the saucepan is still hot, place a bowl of 25g unsalted butter and 25g milk into it. Let it melt gently. 

Step 3

Once the egg mixture is warm and the butter has melted, use an electric mixer to whisk the eggs on high speed. You want it to become pale and thick. This should take about 1 minute. It’s such a satisfying process when you see it transform!

Lower your mixer to low speed and whisk for another minute or so. This step helps to break any large bubbles, giving the strawberry shortcake a nice, smooth texture.

Step 4

Sift 90g of cake flour into the bowl, and I mean sift it in two batches! This ensures a light texture. Now, fold the flour in gently. Don’t overmix—just fold until you don’t see any more visible flour. The batter should be light and airy.

Take a small scoop of your cake batter and mix it with the warm butter and milk. Then, fold that back into the rest of the batter. This trick helps to incorporate the butter mixture evenly without deflating the cake.

Step 5

Line an 18cm (7-inch) round cake pan with parchment paper. You know, the kind that sticks just perfectly when you line it properly? I like to grease the pan lightly before adding the paper for extra security.

Pour the cake batter into the prepared pan. Give it a little tap on the counter to break any large bubbles. You want that even, smooth batter surface.

Set your oven to 170°C (340°F). Pop the pan in the preheated oven and bake for 40-45 minutes, or until the cake is golden brown and a skewer comes out clean. I love the smell that fills my kitchen as the cake bakes—there’s nothing like it!

Once the cake is done, don’t waste any time! Unmold it immediately and carefully peel off the parchment paper. Place it on a wire rack to cool completely. You’ll want to give it time to set so that it slices perfectly later.

Step 6

While the tender shortcake is cooling, let’s make that luxurious frosting! In a medium bowl, mix 90g of mascarpone, 450g of cold heavy cream, and 40g of powdered sugar using an electric mixer. 

Whisk until stiff peaks form. Trust me, the cream should hold its shape, and you’ll be able to see the peaks clearly when you lift your beaters.

Once you’ve got that perfect whipped cream, pop it in the fridge while you prepare your fruits. 

Step 7

I always go for a combo of fresh strawberries, kiwis, and mangoes because they add such a lovely variety of flavors and colors. Rinse and pat them dry before chopping them into small chunks.

Lay your chopped fruit onto a clean kitchen towel to absorb any excess moisture. This prevents the cake from getting soggy when you layer it.

Step 8

For a little extra moisture and sweetness, mix up a simple sugar syrup. Use a 1:3 ratio of sugar to water, heat it up until the sugar dissolves, and then let it cool. This syrup adds a beautiful sheen and sweetness to each layer.

Step 9

Now, the fun part! Start with the first layer of cake. Brush it generously with the sugar syrup to give it that lovely moisture. Next, spread a generous amount of whipped mascarpone cream over the top—smooth it out with an offset spatula. 

Then, arrange the chopped fruits however you like. For a little touch of elegance, I like to place the mangoes on the outside, followed by kiwi and strawberries in the middle. It’s a beautiful way to have flavor in every bite.

For the second layer, do the same thing—syrup, cream, fruit—but mix up the fruit arrangement for a bit of variety. I love how it keeps the flavors interesting.

Step 10

Place the final layer of cake on top, then cover the whole thing with a thin layer of cream. This is your crumb coat, which helps lock everything in. Smooth out the edges and top.

Ice the cake with the rest of your whipped cream, filling in any gaps along the way. Use a cake scraper to smooth out the frosting, giving it a clean, even finish. Don’t forget to clean your spatula after every swipe to keep it looking perfect.

I like to use a St. Honore piping tip for a beautiful finish around the edges. Leave the center open so you can create a beautiful fruit “treasure trove” at the top.

Pop your cake in the fridge for a while. This helps the frosting set and makes the slicing even smoother. It also allows the flavors to meld together.

Step 11

Once it’s chilled, decorate the top and sides with more sliced fresh fruits. I also use oranges and blueberries for a burst of color. Finally, dust the fruits lightly with powdered sugar for that snowy, fresh look!

Let it set in the fridge for a while to firm up, and then—slice into that beauty and enjoy. Trust me, the combination of light cake, rich mascarpone cream, and fresh fruits is a game-changer. Your friends and family will be asking for more!

Want more fruity treats to escape the summer heat? You’re in luck! My strawberry shortcake, pineapple coconut cake, and lemon blueberry cake won’t let you down!

Some Baking Tips

Choose The Right Fruits

Trust me, picking firm, plump fruits without any soft spots will make all the difference. I’ve learned the hard way that overripe fruit can sometimes be too mushy and lacking that fresh, bright-tart note that shines through the richness of the cream. 

I personally love using fruits that are at their peak, like ripe strawberries, firm mangoes, and tangy kiwis. When you get it right, the flavors come together beautifully, and each bite is like a burst of sunshine. 

But be careful not to go for underripe fruit! Those can leave everyone with a mouthful of tart, unripe flavors that will make your cake less enjoyable.

Use Room-Temperature Eggs

Room-temperature eggs are another key element that I’ve learned to swear by. They whip up so much better than cold eggs! When I’ve used cold eggs in the past, I’ve noticed that the batter can sometimes curdle, causing the ingredients to separate. 

Room-temperature eggs, however, blend seamlessly into the batter, creating a much smoother texture. They also whip up into a light, airy foam, which is exactly what you need to get that perfect, fluffy cake. You’ll want to trap as much air as possible, and room-temperature eggs do just that, giving your cake the perfect rise.

FAQs

How to store this fruit shortcake?

You can store the cake in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Remember to thaw it completely before serving.

Can I use other frostings?

Absolutely! Try some fruity icings like lemon buttercream, raspberry buttercream, or strawberry frosting.

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This cake is a perfect way to impress anyone (even yourself)!