Strawberry Shortcake
Amazingly scrumptious, this tasty Strawberry Shortcake is the perfect dessert to make. This homemade version will surely impress you!
Ingredients
CAKE
- 1 cup unbleached all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 3 large room temperature free-range eggs, whites and yolks separated
- 1/8 tsp. cream of tartar
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup milk
- 9 medium whole strawberries with stems on, washed and patted dry for garnish tips & tricks
STRAWBERRIES
- 1 1/2 cups strawberries, hulled and sliced tips & tricks
- 1 tbsp. granulated sugar
- 1 tbsp. white rum or strawberry liqueur such as Tequila Rose optional
- 1/2 tbsp. pure vanilla extract
WHIPPED CREAM
- 1 1/2 cups 35% heavy cream
- 1 1/2 tbsp. powdered sugar tips & tricks
- 1/2 tbsp. pure vanilla extract
Directions
CAKE
- Preheat oven to 350ºF. Grease an 8-inch springform pan and line the bottom with a parchment paper round; set aside.
- In a mixing bowl, add flour, baking powder and salt; whisk until blended.
- In another bowl, add egg whites and cream of tartar. Using a hand mixer, process until soft peaks form before gradually adding ½ cup sugar. Continue mixing until stiff peaks form.
- In the bowl of a stand mixer, add the remaining ½ cup sugar, butter, egg yolks and vanilla extract. Using the paddle attachment, process on medium speed until the ingredients are mixed.
- Add half dry ingredients and half milk. Process on low speed until blended before adding the remaining half dry ingredients and half milk. Process and clean the sides and the bottom of the bowl as needed.
- Spoon meringue into the batter and using a spatula, gently fold it in – do not overdo it.
- Pour the batter into the prepared springform pan and level it out – DON’T tap the pan on the counter.
- Transfer to the preheated oven and bake for 40 to 45 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat to a wire rack and carefully unlatch the springform pan. Allow the cake to cool completely.
STRAWBERRIES
- In a medium bowl, add sliced strawberries, sugar, rum or strawberry liqueur, and vanilla extract. Mix until fruit is coated and allow to macerate for 15 minutes, stirring occasionally.
- Place a sieve over a bowl and drain the liquid. Leave strawberries in the sieve for 5 minutes to drain.
- Set aside both, strawberries and liquid.
WHIPPED CREAM
- Click here for directions...
- To assemble...When cooled completely, gently lift cake from the base of springform pan and remove the parchment paper round; discard it.
- Using a serrated knife, slice the cake horizontally in half and place the bottom piece on a serving platter.
- Brush on the reserved liquid and allow the cake to absorb the syrup completely, about 10 minutes.
- Spoon half whipped cream onto the bottom cake, spreading it out evenly and leaving a gap around the edges.
- Add drained strawberries on top, reserving about ½ cup for garnish.
- Place top layer of cake, pressing down gently, and cover with remaining whipped cream, bringing it up all the way to the edges.
- Place whole strawberries around the cake and spoon the remaining ½ cup sliced strawberries in the middle.