Succulent strawberry slices sandwiched between fresh whipped cream and moist, chewy tea cakes in this strawberry shortcake teacake stack recipe.
Jump to RecipeStrawberry Shortcake Tea Cake Stacks – Succulent strawberry slices sandwiched between fresh whipped cream and moist, chewy tea cakes. An awesome new take on a classic strawberry shortcake recipe!
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Ingredients
- Southern Tea Cakes: This is your golden ticket, the base of our entire operation! Imagine buttery, tender cookies that just melt in your mouth. Make sure you’ve got that recipe ready to roll.
- Heavy Whipping Cream: Talk about lush! This cream is going to get whipped up into a velvety, dreamy topping that’ll make your taste buds dance. It’s rich, it’s creamy, and it’s absolutely essential.
- Cornstarch: A little secret weapon to help stabilize our whipped cream. It’s like the trusty sidekick, making sure everything stays just perfect.
- Confectioner’s Sugar: Sweetness incoming! This powdered wonder will dissolve effortlessly into our whipped cream, giving it that sweet kiss without any grit.
- Pure Vanilla Extract: Oh, we’re bringing in the big guns now. A dash of vanilla is like a dash of magic, elevating the flavor and adding that aromatic charm.
- Fresh Strawberries: The crown jewel of our creation. These juicy, ripe strawberries are going to bring the zing, the freshness, and the ‘wow’ factor. Slice them up and let them shine!
How to Make Strawberry Shortcake Tea Cakes
- Kick things off by baking up a batch of Southern Tea Cakes. Follow that recipe closely and then let them cool down completely—they’re the star of the show, after all.
- Time to work on that whipped cream. Pour your heavy whipping cream into the mixer and let it rip on high speed until you see peaks starting to form.
- Slowly but surely, sprinkle in the cornstarch, confectioner’s sugar, and a splash of vanilla extract. Keep whipping until stiff peaks decide to make an appearance.
- Now, let’s get stacking! Pipe a generous dollop of whipped cream onto a tea cake, add a couple of strawberry slices, and then cap it off with another tea cake. Rinse and repeat, creating a tower of goodness that ends with whipped cream and a strawberry showcase on top.
- Aim for three cookies and two lavish layers of whipped cream and strawberries in each stack.
How to Store
- Keep Them Cool: Place the assembled Strawberry Shortcake Tea Cakes in the refrigerator. This will help to maintain the freshness of the whipped cream and prevent it from melting.
- Airtight is Right: If you have any unassembled components, like extra tea cakes or whipped cream, store them separately in airtight containers. This will help preserve their texture and taste.
- Short and Sweet: Enjoy your tea cakes within a day or two for the best experience. The fresher, the better, especially since the whipped cream and fresh strawberries are at their prime shortly after assembly.
Other Tea Cake Recipes to Try
Strawberry Shortcake Teacake Stacks
Succulent strawberry slices sandwiched between fresh whipped cream and moist, chewy tea cakes in this strawberry shortcake teacake stack recipe.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 6 servings
Ingredients
- 1 recipe Southern Tea Cakes
- 1 cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 tablespoon confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 1 cup sliced fresh strawberries
Instructions
- Make Southern Tea Cakes according to the recipe. Set aside to cool completely.
- For the Whipped Cream, add heavy whipping cream to your mixer bowl and mix on high speed.
- When peaks begin to appear, slowly add in cornstarch, confectioner’s sugar and vanilla extract and whip until stiff peaks are formed.
- To assemble stacks, pipe whipped cream on one cookie then add two strawberry slices. Top strawberries with another tea cake then repeat process two more times ending with whipped cream and berries on top layer. There should be three cookies and two whipped cream/berry layers per stack. Enjoy!
Notes
- Keep Them Cool: Place the assembled Strawberry Shortcake Tea Cakes in the refrigerator. This will help to maintain the freshness of the whipped cream and prevent it from melting.
- Airtight is Right: If you have any unassembled components, like extra tea cakes or whipped cream, store them separately in airtight containers. This will help preserve their texture and taste.
- Short and Sweet: Enjoy your tea cakes within a day or two for the best experience. The fresher, the better, especially since the whipped cream and fresh strawberries are at their prime shortly after assembly.
- Assembly Line: If you’re planning to enjoy these treats over a couple of days, consider storing the components separately and assembling them just before serving to maintain the perfect texture and flavor.
Nutrition
Calories: 253kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 86mg | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 14.4mg | Calcium: 37mg | Iron: 0.6mg
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Too cute! Such a fun spin on strawberry shortcake… one of my favorite desserts!
Hooray thanks so much Sally!
Jocelyn, you are seriously the queen of strawberry. Here’s another one to add to my list of “must-make things from Jocelyn!” These little guys are just so adorable. Pinned!
Hooray! Thank you so much Justine!
These are so adorable and look so delicious! I love the idea of having strawberry shortcake as a birthday cake, and that pie your mother made sounds amazing. Pinning! 🙂
Yes that pie was so incredible. I think I need to ask her to make me one for old times sake!
Yummy, these shortcake stacks look great. Perfect for summer!
So perfect for summer right? I couldn’t agree more!
This is SUCH a great idea! I love cookies way more than shortcake, so pretty much this is the best strawberry shortcake ever. 🙂
Same here girl. I love cookies way more than shortcake. Indeed I agree!
I am so with you – I LOVE strawberries! I feel like I want to make ALL THE THINGS with them right now. These stacks look awesome – I want!
Thanks so much Lindsay! The love of strawberries is so strong right now!
This is so darn smart, Jocelyn! I think I am going to do this with some low carb butter cookies.
Oh yeah Carolyn, that is smart! Yep use any butter cookie and it is delish!
Oh my goodness! They are just too cute and scrumptious! Pinning for sure.
Have a marvelous Monday Jocelyn!
Thank you so much Melanie!
Jocelyn! I’m with you on the strawberry addiction! and I love these inventive little shortcake stacks! I’ve never heard of adding cornstarch to whipped cream?! does that make the consistency thicker? love love love these! and can’t wait to try the Southern Tea Cakes!
Oh gosh, I always add cornstarch to stabilize the whipped cream so if these sit out for a while, they stay the same and the shape of the pipe stays the same too! It is my go to for all of my whipped creams!
These are adorable!
Thank you so much Chloe!