Strawberry Shortcake is a classic Southern dessert consisting of
an airy sponge cake, fresh strawberries and homemade whipped cream.
Strawberry shortcake is an all-time favorite because of its light and airy texture in conjunction with fresh strawberries and homemade whipped cream. The beauty of this dessert is its versatility–add any fruit or berry and you’ve got a delicious combination for your guests.
Light, airy sponge cake covered with fresh strawberries and homemade whipped cream. Nothing better!
- 1 dozen egg whites (large eggs) room temperature
- 1 cup cake flour sifted
- 1 1/2 cups powdered sugar sifted
- 1 cup sugar
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preheat oven to 350º F and get out an ungreased tube pan
Slice strawberries and sprinkle lightly with sugar; set aside
Place egg whites in a bowl and allow to sit at room temperature for a while; ideally, you want them about 60º F
In a big bowl, sift powdered sugar, flour and salt
Meanwhile, beat egg whites with a mixer until they are bubbly and frothy; add cream of tartar at this point; continue mixing and gradually add sugar in small increments; continue beating until the egg whites form soft peaks; once soft peaks are formed, add vanilla extract, beat and set aside
Next, sprinkle a quarter of the flour/sugar/salt mixture into the egg whites and fold the mixture using a spatula; continue until all dry ingredients have been incorporated
Pour mixture into ungreased tube pan and bake 40-50 minutes, or until top is brown and a toothpick comes out clean
Run a knife between the cake and pan, allowing it to loosen; gently rotate pan, tapping on edges until cake looks loose in the pan
Invert the cake onto a serving dish
Drizzle cake with strawberries and top with whipped cream
- Cream of tartar is a stabilizing compound that helps form soft peaks in the whipped cream
- A tube pan is required for this cake recipe
- Any fruit will taste delicious! Try a combination of berries and perhaps a few crunched nuts