Strawberries are forever linked with early summer. That's when you bite into a perfect red berry to meet its gush of sweetness. No wonder they star in special events weddings, graduations and alfresco socials. When they're matched with cake and whipped cream, you have a dessert worthy of celebration.
Ingredients
- 1/4 cup (50 mL) milk
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) grated orange rind
- 3/4 cup (175 mL) sifted cake-and-pastryflour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 5 eggs
- 3/4 cup (175 mL) granulated sugar
- Filling:
- 1-1/2 cups (375 mL) whipping cream
- 2 tbsp (25 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 4 cups (1 L) sliced strawberries
- Garnish:
- 1 tsp (5 mL) icing sugar
- 5 whole strawberries
Steps
- In saucepan, heat milk and butter over medium heat until melted. Stir in rind. Keep warm. In bowl, combine flour, baking powder and salt; set aside. Separate 3 of the eggs, reserving yolks. In another bowl, beat egg whites until foamy. Beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until soft peaks form.
- In separate bowl, beat together egg yolks, remaining eggs and sugar for about 5 minutes or until light coloured and thick enough that batter leaves ribbons on surface for 3 seconds when beaters are lifted.
- Working from centre to edge with rubber spatula, fold whites into yolk mixture until combined. Sift dry ingredients over top; fold in until combined. Make well in centre; pour in milk mixture and fold in.
- Spread batter in 15- x 11-inch (40 x 25 cm) rimmed parchment paper-lined baking sheet. Bake in centre of 350°F (180°C) oven for about 12 minutes or until golden and cake springs back when lightly touched. Let cool in pan on rack.
- Filling: In bowl, whip cream with sugar and vanilla. Cut cake crosswise into thirds. With flat metal spatula, transfer one of the thirds to flat serving plate. Spread with half of the whipped cream, then half of the strawberries.
- Top with second cake layer; spread with remaining cream, then berries. Top with last cake layer. Cover and refrigerate for 1 hour.
- Garnish: To serve, sprinkle with icing sugar. Garnish with whole berries.
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Variation
Lightened Strawberry Shortcake: Reduce cream to 1 cup (250 mL). In cheesecloth- or J Cloth-lined sieve set over bowl, drain 1 tub (750 g) plain yogurt in refrigerator for at least 4 hours or until reduced to 1-1/2 cups (375 mL). Fold into whipped cream.
