Simply divine Whole Foods Strawberry Shortcake! Imagine layers of moist, fluffy vanilla cake embracing luscious fresh whipped cream and vibrant strawberries – the quintessential summer dessert, now crafted with wholesome ingredients. If you adore strawberries, you’re also in for a treat with our Whole Foods Strawberry Cheesecake Mousse and delightful Whole Foods Strawberry Shortcake Cookies!
This stunning cake is, without a doubt, the best Whole Foods Strawberry Shortcake I’ve ever had the pleasure of tasting.
Imagine a perfect vanilla cake, a healthier twist on our beloved vanilla cupcakes, tenderly layered with light and airy fresh whipped cream and juicy, sun-ripened strawberries. But here’s our secret: a unique ingredient that elevates this dessert to new heights, adding an unexpected depth of flavor that will leave everyone craving more.
While my palate often gravitates towards rich chocolate indulgences, this refreshingly light and flavorful cake has completely won me over.
I’m already envisioning this cake gracing my table again and again, especially as we head into spring and summer gatherings. It’s the perfect centerpiece for any celebration!
The inspiration for this recipe came unexpectedly – from a bottle of Organic Balsamic Glaze I discovered during a recent shopping trip at my local whole foods market.
I’ve always been a fan of balsamic glaze with savory dishes. Summer tomatoes drizzled with balsamic are almost a culinary necessity! However, the idea of incorporating balsamic vinegar into a dessert recipe was a novel challenge I eagerly embraced.
And I am absolutely thrilled I did!
The addition of Organic Balsamic Glaze to the fresh strawberries introduces a layer of complexity and richness that beautifully enhances all the other flavors in this Whole Foods Strawberry Shortcake.
Trust me, the strawberries don’t take on a vinegary taste. In fact, I shared this cake with several friends, and each one declared it the best strawberry shortcake they had ever tasted!
The balsamic glaze simply adds a subtle, intriguing note that harmonizes wonderfully with the sweetness of the strawberries, making this dessert truly exceptional.
But don’t just rely on my word – you absolutely must experience this recipe for yourself! =)
While I’m eager to explore the versatility of this Organic Balsamic Glaze in a variety of savory recipes, it’s now become my cherished “secret weapon” for crafting the most exquisite strawberry shortcake imaginable.
This cake is not only incredibly delicious but also visually captivating, making it a show-stopping centerpiece for any spring or summer occasion.
Feel free to personalize the decoration to your liking, but this elegantly simple “naked” layering technique not only minimizes assembly time but also beautifully showcases the vibrant, fresh berries.
This recipe yields a truly exceptional, flavorful Whole Foods Strawberry Shortcake that is destined to become a cherished family favorite for years to come.
Overhead view of a layered strawberry shortcake cake with fresh strawberries and whipped cream, showcasing the balsamic glaze drizzle.
More Delightful Summer Recipes to Explore
Crafting the Best Whole Foods Strawberry Shortcake Cake
Whole Foods Strawberry Shortcake Cake Recipe
This recipe is the embodiment of SUMMER! Delight in layers of perfect vanilla cake, light fresh whipped cream, juicy fresh strawberries, and a surprise ingredient that adds incredible depth and flavor – all made with whole food principles in mind.
5 from 72 votes
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 503 kcal
Ingredients
Cake (Whole Foods Inspired)
- 3 cups whole wheat pastry flour (for a lighter texture) or all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon sea salt
- 3/4 cup unsalted butter, softened to room temperature (consider grass-fed butter for whole foods option)
- 1 1/2 cups organic cane sugar
- 4 large eggs (preferably pasture-raised)
- 1 tablespoon pure vanilla extract
- 1/4 cup vegetable oil, canola oil, or light olive oil (choose avocado or coconut oil for whole foods alternative)
- 1/4 cup sour cream (full fat, organic)
- 1 cup whole milk or 2% milk (organic, or almond/oat milk for dairy-free whole foods option)
Strawberries (Naturally Sweetened)
- 2 pints fresh ripe strawberries (organic preferred)
- 1 tablespoon Organic Balsamic Glaze
- 2 tablespoons maple syrup or honey (instead of refined sugar)
Whipped Cream (Light and Airy)
- 2 cups heavy whipping cream (cold, organic if possible)
- 3/4 cup powdered sugar, divided (or substitute with powdered maple sugar for a whole foods approach)
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese (full fat, organic), softened
- 1/4 cup diced strawberries with glaze from above
Instructions
Baking the Cake (Moist and Tender)
- Preheat your oven to 350°F (175°C).
- Prepare three 8-inch cake pans. Lightly grease the sides and dust with flour (or cocoa powder for gluten-free option). Line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Gradually add the organic cane sugar while mixing, and continue to beat until the mixture becomes light and fluffy. This step is crucial for a tender cake, so don’t rush it.
- While mixing, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat for at least 10-20 seconds between each egg to incorporate air, which contributes to a light and airy cake texture.
- Add the vanilla extract and oil, and blend until well combined.
- Incorporate the sour cream and blend until smooth.
- Reduce the mixer speed to low. Gradually add half of the milk, followed by half of the flour mixture. Repeat with the remaining milk and flour, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Stop the mixer and scrape down the sides of the bowl to ensure all ingredients are evenly incorporated. Give it a couple of gentle stirs by hand to finish.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 22-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should have a slight dome and spring back lightly when touched.
- Let the cakes cool in the pans for 5-10 minutes before carefully inverting them onto a wire cooling rack. Leave the parchment paper on the bottoms at this point. Once mostly cooled, wrap the cake layers tightly in plastic wrap and place them in the freezer. Freezing helps to keep the cakes moist and makes them easier to handle when assembling and frosting.
Preparing the Strawberries (Balsamic Infused)
- Dice the fresh strawberries and place them in a large bowl. Reserve a few whole berries for garnish, if desired.
- Drizzle the Organic Balsamic Glaze over the diced strawberries. Then, drizzle maple syrup or honey evenly over the berries and gently stir to coat them completely. The balsamic glaze enhances the natural sweetness of the strawberries and adds a unique depth of flavor.
- Cover the bowl and refrigerate the strawberries while you prepare the whipped cream, allowing the flavors to meld together.
Making the Whipped Cream (Creamy and Dreamy)
- Chill your mixing bowl and whisk attachment in the freezer for at least 5 minutes before starting. This ensures the whipped cream whips up quickly and holds its shape.
- Pour the cold heavy whipping cream into the chilled bowl and beat with the whisk attachment until it begins to thicken.
- While mixing, gradually add 1/4 cup of powdered sugar (or powdered maple sugar) to the cream, reserving the remaining 1/2 cup for later.
- Continue to beat and add the vanilla extract.
- Beat until the whipped cream is light, fluffy, and forms soft peaks. Be careful not to overwhip, or it may become grainy.
- Transfer the whipped cream to a separate large bowl and refrigerate temporarily.
- In the now empty mixing bowl (no need to wash, just scrape clean), add the softened cream cheese. Beat with the paddle attachment until completely smooth and creamy. Ensure there are no lumps for the best texture.
- Add the remaining 1/2 cup of powdered sugar (or powdered maple sugar) to the cream cheese and blend until fully combined and smooth.
- Scoop out 1/4 cup of the balsamic-glazed strawberries from the refrigerator, including a little of the accumulated juice. Blend this into the cream cheese mixture. This adds a subtle strawberry flavor and beautiful flecks of color to the cream cheese frosting.
- Remove the whipped cream from the refrigerator and add a large scoop (about 3/4 cup) to the mixing bowl with the cream cheese mixture. Blend on low speed just until the cream cheese mixture becomes a bit fluffier and lighter. Gently fold in the remaining whipped cream until all ingredients are just combined. Be careful not to overmix at this stage, as it can deflate the whipped cream. You can also complete this step by hand for better control.
Assembling the Whole Foods Strawberry Shortcake Cake (Layer by Layer)
- Remove the cake layers from the freezer. Unwrap them and carefully remove the parchment paper from the bottoms.
- Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the whipped cream evenly over the cake layer using an offset spatula to create a level surface.
- Top the whipped cream layer with about 1/3 of the balsamic-glazed strawberry mixture, distributing the strawberries evenly. You don’t need to use all the liquid at the bottom of the bowl, but a little bit adds extra moisture and flavor.
- Repeat with the second cake layer, another 1/3 of the whipped cream, and another 1/3 of the strawberries.
- Place the final cake layer on top and frost the entire cake with the remaining whipped cream. Create swirls or a smooth finish as desired.
- Garnish the top of the cake with the reserved whole strawberries, arranged attractively.
- Serve immediately for the best texture, or refrigerate for up to 2 hours before serving. This cake is best enjoyed within 1-2 hours of assembly to maintain the cake’s moistness and the whipped cream’s lightness.
Recipe Notes for Whole Foods Strawberry Shortcake
You can easily break down the preparation of this Whole Foods Strawberry Shortcake. Bake the cake layers a day or two in advance and freeze them as directed. This makes assembly much quicker on the day you plan to serve the cake.
Nutritional Information (Approximate)
Calories: 503kcal
Carbohydrates: 56g
Protein: 8g
Fat: 29g
Saturated Fat: 15g
Cholesterol: 116mg
Sodium: 305mg
Potassium: 437mg
Fiber: 5g
Sugar: 28g
Vitamin A: 3417IU
Vitamin C: 20mg
Calcium: 248mg
Iron: 4mg
Keyword: whole foods strawberry shortcake
Tried this recipe? Let us know how it turned out!
Happy baking with whole foods!
