Strawberry shortcake

8-12 servings

Experience

Made this in February 2021 because it was strawberry season in Israel and because we made the homemade PURE work and I wanted to celebrate.
Made it again in March 2021 for basically the same reason (PURE v2), in half proportions, it was a small slice for 6 people, but the cream leaves a heavy feeling so small slices are better. The cake is also rather dense than fluffy, surprisingly enough.
It’s quite tasty and fresh but probably a layer of cream on the normal rather than thicker side is a good idea. Also this makes way too much cream, I would probably do 2/3, and keep a leftover spoon of the whipped cream to layer unto a nice espresso 🙂

Ingredients

• 4 egg whites
• 1/2 tsp lemon juice
• 120 g sugar
• 2 egg yolks
• 1 tsp vanilla
• 110 g milk
• 45 g butter (melted)
• 120 g flour
• 1 tsp baking powder
• strawberries (lots)
• 600 g cold heavy cream
• 1½ tsp vanilla
• 3 tbsp sugar

Recipe

1. Beat the egg whites with ½ tsp of lemon juice. Once they foam, add the sugar one tablespoon at a time. Whip until stiff peaks.
2. In another bowl beat egg yolks and vanilla until light in color. Add in milk, butter, and then fold in the flour and baking powder.
3. Fold in the white eggs, 1/3 first, then the rest delicately.
4. Butter, flour and line with parchment. Pour half of the mixture.
5. 160 °C for 18-20 minutes. Do it twice for two layers, because it’s hard to slice a cake nicely.
6. Whip cold heavy cream, sugar, and vanilla in a cold bowl until stiff peaks. (200 g mascarpone make a thicker frosting).
7. Have strawberries for the center and strawberry halves for the top.
8. Place the first cake (slice to flatten if necessary). Add heavy cream, make nice layer of frosting.
9. Place stawberry slices all over the frosting. Cover with more whipped cream. Make horizontal.
10. Place second cake. Cover with whipped cream. Decorate with strawberry halves.

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from emmafontanella