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Easy Strawberry Shortcake Macaron Cake
This recipe is from my sister Strawberry Shortcake Macaron Cake, These strawberry shortcake macarons are filled with ground almonds and homemade strawberry jam and topped with a delicious trimmed and quartered strawberries.
You know those recipes that seem fancy at first glance but quickly turn into a bit of kitchen chaos Well, this is one of them and trust me, it’s totally worth it.
The first time I made this Strawberry Shortcake Macaron Cake, I forgot to add color to the macaron shells so they turned out plain beige. They still tasted amazing however the look was… not so great. My friends were kind with their comments but I definitely learned my lesson. Don’t skip the soft pink gel food coloring because it truly makes the whole cake look special.
The macaron base is crisp and chewy while the pie crumb brings a surprising crunch. As for the buttercream it’s smooth, tangy and rich to the point where you might want to hide it in the fridge so that you can pretend you ran out.
When it comes to strawberries, they’re always a good choice unless you forget to quarter them, which I’ve done and trust me, it makes the texture a little too chunky.
So let’s bake something joyful together, shall we
How to Make Strawberry Shortcake Macaron Cake
Step 1:
Prep the Dry Mix
Sift the almond flour and powdered sugar together into a large bowl. This helps remove lumps and makes the shells super smooth.
Whip the Egg Whites
In a clean mixing bowl, whip the egg whites until foamy using a hand or stand mixer. Slowly add the granulated sugar while mixing, until stiff peaks form. This should take about 5-6 minutes. Add vanilla and a tiny drop of pink food coloring (if using), and mix until just combined.
Step 2:
Macaronage Time!
Fold the almond flour mixture into the egg white mixture slowly. Use a spatula and fold about 40-50 times – yes, count them! The batter should flow like lava. Too stiff and your shells will be lumpy, too runny and they’ll spread too much.
Pipe and Rest
Spoon the batter into a piping bag with a round tip. Pipe two large circles about 6-8 inches wide onto parchment-lined baking trays. You can trace circles onto the parchment paper beforehand to help. Let the shells sit out for 30–45 minutes until the tops feel dry to the touch.
Step 3:
Bake the Macaron Shells
Preheat the oven to 300°F (150°C). Bake the macaron shells one tray at a time for 18–20 minutes. Let them cool completely before moving them.
Make the Whipped Cream
Whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Don’t over-mix or it’ll turn buttery.
Step 4
Assemble the Cake
Place one macaron shell on a plate. Spread or pipe whipped cream on top, then add a generous layer of chopped strawberries. Top with the second macaron shell. Decorate with more whipped cream and strawberries if you like!
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer or stand mixer
- Fine mesh sifter
- Piping bags and large round tip
- Rubber spatula
- Baking trays
- Cooling rack
- Parchment paper
- Measuring cups and spoons
Best Tips
- Don’t skip the resting time – this is what helps macarons get their signature “feet.”
- Chill before serving – letting the assembled cake sit in the fridge for an hour makes the flavors blend beautifully.
- Use room temperature egg whites – they whip better and make fluffier meringue.
What To Eat With Strawberry Shortcake Macaron Cake
This cake is the star of any table, but if you want to serve it with something, go for simple sides. A glass of cold milk, a scoop of vanilla bean ice cream, or a cup of hot tea pairs beautifully. If you’re feeling fancy, drizzle a little strawberry syrup on the plate before serving. Want a fresh vibe? Add a side salad with mint and berries for a spring-inspired dessert plate.
FAQ
Can I use frozen strawberries?
Yes! Thaw them first and drain excess liquid so they don’t make the filling runny.
Do I have to use food coloring?
Nope! It’s just for looks. The cake tastes the same without it.
Why did my macaron shells crack?
They might not have rested enough before baking, or your oven was too hot. Try reducing the temperature slightly next time.
How do I know when the whipped cream is done?
When it forms stiff peaks and holds its shape. Stop mixing at that point to avoid over-whipping.
Is this cake gluten-free?
Yes, as long as all your ingredients like “the vanilla extract” are certified gluten-free.
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Strawberry Shortcake Macaron Cake
Course: DessertCuisine: American Fusion, FrenchDifficulty: IntermediateServings
6
servingsPrep time
45
minutesCooking time
20
minutesCalories
320
kcalTotal time
1
hour5
minutesA dreamy dessert that combines chewy almond macaron shells with fluffy whipped cream and fresh strawberries – this Strawberry Shortcake Macaron Cake is a beautiful fusion of elegance and comfort, perfect for any special occasion or sweet craving.
Ingredients
Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste
Gel Food Colouring, optional (We used ‘soft pink’ by americolor)
Pie Crumb
220g all-purpose flour
2 Tbsp sugar
¾ tsp salt
115g unsalted butter, browned
1 Tbsp + 1 tsp water
Strawberry Filling
400g trimmed and quartered strawberries
120g water
125g sugar
Juice of half a lemon
3 Tbsp corn starch
Cream Cheese German Buttercream
110g sugar
12g corn starch
1 egg
1 egg yolk
½ tsp salt
2 tsp vanilla bean paste
190g whole milk
340g unsalted butter, at room temperature
225g cream cheese, at room temperature
Directions
- Step 1:
- Prep the Dry Mix
- Sift the almond flour and powdered sugar together into a large bowl. This helps remove lumps and makes the shells super smooth.
- Whip the Egg Whites
- In a clean mixing bowl, whip the egg whites until foamy using a hand or stand mixer. Slowly add the granulated sugar while mixing, until stiff peaks form. This should take about 5-6 minutes. Add vanilla and a tiny drop of pink food coloring (if using), and mix until just combined.
- Step 2:
- Macaronage Time!
- Fold the almond flour mixture into the egg white mixture slowly. Use a spatula and fold about 40-50 times – yes, count them! The batter should flow like lava. Too stiff and your shells will be lumpy, too runny and they’ll spread too much.
- Pipe and Rest
- Spoon the batter into a piping bag with a round tip. Pipe two large circles about 6-8 inches wide onto parchment-lined baking trays. You can trace circles onto the parchment paper beforehand to help. Let the shells sit out for 30–45 minutes until the tops feel dry to the touch.
- Step 3:
- Bake the Macaron Shells
- Preheat the oven to 300°F (150°C). Bake the macaron shells one tray at a time for 18–20 minutes. Let them cool completely before moving them.
- Make the Whipped Cream
- Whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Don’t over-mix or it’ll turn buttery.
- Step 4
- Assemble the Cake
- Place one macaron shell on a plate. Spread or pipe whipped cream on top, then add a generous layer of chopped strawberries. Top with the second macaron shell. Decorate with more whipped cream and strawberries if you like!
Notes
- Room Temp is Key: Make sure your egg whites are at room temperature before whipping – they’ll fluff up better and create a more stable meringue.
- Lava-Like Batter: When folding the batter, aim for a flow that moves like slow lava. It should ribbon off your spatula and disappear into the bowl in about 10 seconds.
- Cool Completely Before Assembling: Warm shells can melt the whipped cream, so let them cool fully before layering.
- Chill for Best Flavor: If you can wait, chilling the assembled cake in the fridge for an hour makes everything meld together beautifully.
- Decorate Before Serving: If you’re topping the cake with extra whipped cream or fruit, do it just before serving for the freshest look and texture.
