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Strawberry Shortcake Updated
Strawberry Shortcake Updated
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
195 minutes
Elevated strawberry shortcake with graham cracker cake, red Zinfandel marinated strawberries, spiced syrup, and whipped cream. Perfect for a classy dessert!
Ingredients:
  • cooking spray
  • 1.5 cups graham cracker crumbs
  • 4 eggs at room temperature, separated
  • 0.5 cup honey
  • 0.5 teaspoon baking soda
  • 3 green cardamom pods, crushed
  • 1 whole clove, crushed
  • 1 tablespoon white sugar
  • 0.5 cup red Zinfandel wine
  • 2 tablespoons lemon juice
  • 1 pound fresh strawberries, quartered
  • 1 cup cold heavy cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously coat a 9-inch springform pan with cooking spray and line it with parchment paper.
  • In a spacious mixing bowl, combine egg yolks, honey, vanilla extract, baking soda, and salt until well blended. Gently fold in graham cracker crumbs. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold whipped egg whites into the mixture until just combined. Spread batter into the springform pan.
  • Bake the cake in the preheated oven for about 30 minutes until it turns a beautiful golden brown. Let it cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Remove from the springform pan and allow it to cool completely on a wire rack.
  • Combine fragrant cardamom pods, spicy clove, sweet sugar, and robust Zinfandel wine in a saucepan over medium heat. Bring to a boil, then lower to a simmer and cook until thickened, approximately 3 minutes. Stir in the zesty lemon juice. Pour the aromatic Zinfandel syrup over fresh strawberries in a bowl and chill for 2 to 3 hours to meld the flavors.
  • Chill a metal mixing bowl and beaters in the freezer for 15 minutes. Pour the chilled cream into the bowl and attach the beaters to the mixer. Whip the cream on High speed until stiff peaks form, about 1 minute. Remove the cardamom pods and clove from the strawberries, then use them to top the cake with syrup. Serve with whipped cream.

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