Strawberry Shortcake

Strawberry Shortcake
Layered Shortcakes

In the grocery store today, I could not resist the bright red packages of strawberries, adorning the produce asile. Since we were having company over, I thought it the perfect excuse to make strawberry shortcake. I started with a recipe from America’s Test Kitchen Baking Illustrated for Foolproof Sponge Cake and adapted it so that it would make 12 “mini sponge cakes”. I did this by cutting the recipe in half. Since it was my first time making this sponge cake, or any sponge cake, as a matter of fact, my biggest fear was over or underbeating the egg whites. Based on the recipe name, I felt pretty confident that I wouldn’t screw this up, and without fail, everything turned out great.

Here’s the recipe and process:
1/4 cup cake flour
1/8 cup unbleached all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 1/2 tbs half & half
1 tbs unsalted butter
1/4 tsp vanilla extract
3 large eggs at room temperature
6 tbs sugar

  1. Lower oven rack to low-middle postion and preheat to 350° and grease a muffin pan.
  2. Measure out flour, baking powder, and salt into a small bowl and set aside
  3. In a small sauce pan, add milk and butter and warm until butter is melted. Add vanilla to mixture. Once butter is melted, cover and remove from heat.
  4. Separate the whites of 2 of the eggs into bowl of stand mixer. Set aside yokes in another small bowl. Add 1 whole large egg to 2 yokes.
  5. Whip egg whites until they start to foam, and begin to add 3 tablespoons of sugar. Beat until soft peaks form.
  6. Carefully transfer whipped eggs whites to a medium mixing bowl and set aside.
  7. Put yokes + whole egg in stand mixer bowl and start to mix until foamy. Begin to add last 3 tablespoons of sugar to mixture. Beat until thick and light yellow in color and begins to peak.
  8. Add yoke mixture to egg white mixture to  and sprinkle flour mixture over the top and gently fold in flour into egg mixture approximately 12 folds.
  9. Make a small well in one side of the batter, and carefully fold in until everything is blended and flour is completely mixed in.
  10. Immediately fill muffin pan 3/4 full and bake for 10 minutes until golden brown and tops spring back when pressed.
  11. Turn out and cool on cooling rack
Sponge Cakr

I served these with a simple strawberry mixture with 1 pint strawberries hulled. reserve 1/4 of the strawberries to slice and quickly pulse remaining strawberries with 1 1/2 tablespoons sugar until a semi-smooth texture is achieved. Mix in sliced strawberries and refrigerate until ready to serve. I sliced the mini cakes in half and layered strawberry mix, topped off with fresh whipped cream.

Hulled Strawberries

One Comment Add yours

  1. Tis the the season for Strawberry Shortcake — YUM!

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