Strawberry Shortcake

Recipe Makes: 10 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS FOR SPONGE CAKE:

8 eggs; room temperature

1 cup granulated sugar

1 ½ cup flour

1 tsp baking powder

1 tsp vanilla extract

INGREDIENTS FOR FROSTING:

2 cups heavy whipping cream; chilled

1/3 cup granulated sugar

1 tsp vanilla extract

strawberries for decorating

DIRECTIONS:

1. Preheat the oven to 350 F.
2. Separate the egg yolks from the whites. In the bowl of a stand mixer start to whip the egg whites. Once they become foamy add in 1 cup of granulated sugar. And whip the egg whites on high for around 8 minutes or until stiff peaks form. The egg whites should be stiff enough that if you put a whisk in the bowl it will stand without falling over.
3. Next mix the egg yolk and vanilla extract into egg whites. Once combined fold in the baking powder and flour. Fold carefully so you don’t deflate the egg whites.
4. Grease up 2 cake pans and split the batter evenly between both. Smooth out the top of the cake.
5. Bake the cakes at 350 F for around 30 minutes or until the top is golden brown and if a toothpick is inserted into the center it comes out clean. Take the cakes out of the pan and let them cool.
6. As the cake is cooling, make the frosting. Whip together the heavy whipping cream, vanilla extract, and granulated sugar. Whip until stiff peaks form. (Don’t make the frosting too soon in advanced because it will fall and wont hold its shape. If the frosting looses shape, add in 1 tbsp of heavy whipping cream at a time and use a hand whisk to beat it. Once the cream starts to fluff up again stop, and if not then add in more heavy whipping cream.)
7. Chop up a few strawberries into small pieces to put inside the cake.
8. Once cooled slice the cakes horizontally so there will be 4 layers. Place a layer of sponge cake down, then frosting, and then sprinkle strawberries on top. And continue until you are on the last layer. Then place the remaining frosting on top and on the sides. Smooth out the frosting and chop up strawberries to decorate the cake.
9. Chill the cake in the fridge until ready to serve. Enjoy!

STEP BY STEP INSTRUCTION:

Gather all ingredients.

Preheat the oven to 350 F.

Separate the egg yolks from the whites. In the bowl of a stand mixer start to whip the egg whites. Once they become foamy add in 1 cup of granulated sugar. And whip the egg whites on high for around 8 minutes or until stiff peaks form. The egg whites should be stiff enough that if you put a whisk in the bowl it will stand without falling over.

Next mix the egg yolk and vanilla extract into egg whites. Once combined fold in the baking powder and flour. Fold carefully so you don’t deflate the egg whites. Grease up 2 cake pans and split the batter evenly between both. Smooth out the top of the cake. Bake the cakes at 350 F for around 30 minutes or until the top is golden brown and if a toothpick is inserted into the center it comes out clean. Take the cakes out of the pan and let them cool.

As the cake is cooling, make the frosting. Whip together the heavy whipping cream, vanilla extract, and granulated sugar. Whip until stiff peaks form. (Don’t make the frosting too soon in advanced because it will fall and wont hold its shape. If the frosting looses shape, add in 1 tbsp of heavy whipping cream at a time and use a hand whisk to beat it. Once the cream starts to fluff up again stop, and if not then add in more heavy whipping cream.) Chop up a few strawberries into small pieces to put inside the cake.

Once cooled slice the cakes horizontally so there will be 4 layers. Place a layer of sponge cake down, then frosting, and then sprinkle strawberries on top. And continue until you are on the last layer. Then place the remaining frosting on top and on the sides. Smooth out the frosting and chop up strawberries to decorate the cake. Chill the cake in the fridge until ready to serve. Enjoy!