We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Petra's Strawberry Shortcake
0 Likes
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 180 minutes
Fluffy sponge cake with whipped egg whites, perfect with fresh strawberries.
Ingredients:
2pounds fresh strawberries, sliced
1cupwhite sugar
1cupall-purpose flour
2tablespoons cornstarch
1.5 teaspoons baking powder
5eggs, separated
1.25 cups white sugar
1cupheavy cream
2tablespoons confectioners' sugar
Instructions:
Combine the sliced strawberries and 1 cup of sugar in a mixing bowl. Refrigerate for 2 hours to overnight, stirring occasionally to allow the strawberries to soak up the sweet syrup.
Preheat your oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Combine flour, cornstarch, and baking powder in a mixing bowl, whisking together.
In a small bowl, combine egg yolks and vanilla extract, beating until smooth. In a separate bowl, whip egg whites until very stiff. Gradually add 1 1/4 cups of sugar to the egg whites, incorporating it a few tablespoons at a time until stiff peaks form. Gently fold in the yolk mixture until almost fully incorporated. Then, fold in the flour mixture until just combined, leaving a few small lumps. Transfer the batter to the prepared baking dish.
Bake in the preheated oven for 22-25 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pan for 5 minutes, then flip the cake onto waxed paper and cut into 8 pieces. Meanwhile, whip the heavy cream with confectioners' sugar until soft peaks form.
Slice each cake square in half horizontally, place the bottom halves on dessert plates, top with strawberries and syrup, then add the cake tops and whipped cream before serving.