strawberry shortcake

How To Make strawberry shortcake

• 1

  CAKE... Preheat oven to 350 degrees F. Grease an 8-inch springform pan and line the bottom with a parchment paper round; set aside.
• 2

  In a mixing bowl, add flour, baking powder, and salt; whisk until blended.
• 3

  In another bowl, add egg whites and cream of tartar. Using a hand mixer, process until soft peaks form before gradually adding 1/2 cup sugar. Continue mixing until stiff peaks form.
• 4

  In the bowl of a stand mixer, add the remaining 1/2 cup sugar, butter, egg yolks, and vanilla extract. Using the paddle attachment, process on medium speed until the ingredients are mixed.
• 5

  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.
• 6

  Spoon meringue into the batter and, using a spatula, gently fold it in – do not overdo it.
• 7

  Pour the batter into the prepared springform pan and level it out – DON’T tap the pan on the counter.
• 8

  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.
• 9

  Remove from the heat to a wire rack and carefully unlatch the springform pan. Allow the cake to cool completely.
• 10

  STRAWBERRIES... In a medium bowl, add sliced strawberries, sugar, rum or strawberry liqueur, and vanilla extract. Mix until the fruit is coated. Allow to macerate for 15 minutes, stirring occasionally.
• 11

  Place a sieve over a bowl and drain the liquid. Leave strawberries in the sieve for 5 minutes to drain.
• 12

  Set aside both strawberries and liquid.
• 13

  WHIPPED CREAM... In the cold bowl of a stand mixer, add the whipped cream ingredients. Using a whisk, process until stiff peaks form.
• 14

  To assemble... When cooled completely, gently lift the cake from the base of the springform pan and remove the parchment paper round; discard it.
• 15

  Using a serrated knife, slice the cake horizontally in half and place the bottom piece on a serving platter.
• 16

  Brush on the reserved liquid and allow the cake to absorb the syrup completely, about 10 minutes.
• 17

  Spoon half whipped cream onto the bottom cake, spreading it out evenly and leaving a gap around the edges.
• 18

  Add drained strawberries on top, reserving about 1/2 cup for garnish.
• 19

  Place the top layer of cake, pressing down gently, and cover with the remaining whipped cream, bringing it up all the way to the edges.
• 20

  Place whole strawberries around the cake and spoon the remaining 1/2 cup sliced strawberries in the middle.
• 21

  To view this scrumptious summer dessert on YouTube, click on this link ➡ https://youtu.be/oOA0C4QAv00
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