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Summer
Strawberry Shortcake
did you know???
National Strawberry Shortcake Day is June 14th
Summer Strawberry Shortcake
this is a cake version of shortcake, sure to sweeten your summer day...
Ingredients:
4 Eggs, at room temperature
1 cup Sugar
1 tsp Vanilla
1 1/2 cup Cake flour
3 tsp Baking powder
3/4 cup Milk
Filling:
2 pints of fresh strawberries, cleaned and halved
1 Tsp sugar (to sprinkle on top of berries)
Whipped Cream
mint leaf for garnish
Directions:
Preheat oven to 325°F.
Separate eggs, placing yolks in large mixing bowl and setting whites aside.
Beat yolks with sugar until very light and fluffy.
Beat in vanilla.
Sift cake flour with baking powder onto waxed paper.
Fold dry ingredients alternately with milk into egg-sugar mixture.
In a separate bowl beat reserved egg whites until stiff and then fold into batter.
Pour into an ungreased 9 x 9 cake pan and bake in preheated oven 45-50 minutes invert pan.
When cake is cool remove from pan, cut into squares.
To serve: Cut cake square in half through the center. On a serving dish layer cake, fresh strawberry halves, whipped cream and cake. Garnish with mint leaf.
2 pints of fresh strawberries, cleaned and halved
1 Tsp sugar (to sprinkle on top of berries)
Whipped Cream
mint leaf for garnish
Directions:
Preheat oven to 325°F.
Separate eggs, placing yolks in large mixing bowl and setting whites aside.
Beat yolks with sugar until very light and fluffy.
Beat in vanilla.
Sift cake flour with baking powder onto waxed paper.
Fold dry ingredients alternately with milk into egg-sugar mixture.
In a separate bowl beat reserved egg whites until stiff and then fold into batter.
Pour into an ungreased 9 x 9 cake pan and bake in preheated oven 45-50 minutes invert pan.
When cake is cool remove from pan, cut into squares.
To serve: Cut cake square in half through the center. On a serving dish layer cake, fresh strawberry halves, whipped cream and cake. Garnish with mint leaf.