I can't believe it's been a whole year since I started this blog! With the exception of a couple weeks in the beginning for an unscheduled trip, I have managed to keep up with my goal of one recipe a week. Which means this is the 50th recipe! And not only that, this is my 30th birthday week so there's so much to celebrate. And what better way to celebrate than my favorite cake I've been devouring for the last 20+ birthdays: Strawberry Shortcake.
I'm lucky enough to have been born in June, which means the first batch of strawberries make it out to the greenmarkets. The combination of these sweet berries, fluffy spongecake and whipped cream (aka Chantilly cream) are divine. It's my way of saying thank you to all my readers who have supported me over the last year. Seeing my readers recreate my dishes and leaving comments bring me so much joy. It makes all the hours recipe testing, photographing and writing so worth it. So thank you for coming along on this journey with me.
Other than pantry items, the only things you'll need are the sweetest strawberries and heavy cream. Let's start with the sponge cake first. Measure out the ingredients and pre-heat the oven to 355° F.
In a standmixer or with a hand mixer, whip the eggs with the sugar until light and fluffy and the eggs become a pale yellow. The mixture should be fluid still but aerated.
Next, heat up the milk and butter in a small pot or nuke in the microwave. While the butter is melting, sift in the flour and mix by folding the batter with a spatula. You want to mix enough that the flour is fully incorporated but stop immediately once that's done. Pour the butter/milk mixture over the spatula into the batter and mix to incorporate. Transfer the batter immediately into a buttered cake pan and bake for about 20 minutes. I used a 9" but I recommend something slightly smaller for a taller cake.
At 18 minutes start checking to see if the cake is done. You can do this by using a toothpick, skewer or cake tester and poking a hole in the cake to see if any batter sticks. If the tester comes out clean, the cake is done. Remove the cake pan from the oven and place upside down on a wired rack.
Once the pan is cool enough to touch, unmold and place the sponge cake right side up on a plate and loosely cover with plastic wrap until the cake is fully cooled. If the cake is warm, the whipped cream will slip right off.
When the cake is almost fully cooled, whip up the heavy cream with the sugar until soft peaks form. Split the cake in half (easiest to do with a serrated bread knife) and the fun begins. Spread about a quarter of the whipped cream on the first layer of cake. Then place sliced strawberries in one layer. Spread another quarter of the whipped cream over the strawberries and place the other half of the cake on top. Cover the cake with the remaining whipped cream and top with more strawberries!
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