Makes approximately 10 shortcakes
Cake Ingredients
Whole Eggs | 4 |
Egg whites | 4 |
Egg Yolks | 4 |
Granulated Sugar | 2/3 cup |
Cake Flour | 3/4 cup |
Powdered Sugar | 1/4 cup |
Butter or Vanilla Extract | 1 Tablespoon |
Salt | Pinch |
Stabilized Whipped Cream Ingredients:
Heavy Whipping Cream | 1 Pint |
Corn Starch | 2 teaspoons |
Vanilla Extract | 1 Tablespoon |
Powdered Sugar, sifted | 1/2 cup |
Strawberry Coulis (sauce) Ingredients:
Strawberries, stems trimmed off | 1 pint |
Powdered Sugar, Sifted | 1 cup |
Method of prep for the cake:
Line a half sheet tray or cookie sheet with parchment paper. Lightly butter and flour the paper. Whip egg whites with powdered sugar to medium soft peaks. If using a stand mixer, remove egg foam from mixing bowl and set aside in a clean bowl. If using a hand mixer, set bowl aside. Next, whip eggs, egg yolks, sugar and butter extract on medium high until thick ribbons are formed. You can tell when ribbons are formed when you remove the beater from the egg foam and the foam drips back into the bowl leaving a trail.
Next, use a rubber spatula to pour egg foam into a large mixing bowl. Fold flour into yellow egg mixture. Next, fold egg white foam into batter. Spread cake batter in an even coating onto baking sheet. Bake at 425 degrees for about 7-10 minutes. The center of the sponge cake should spring back when you touch it gently.
If rolling into a jelly roll shape, follow the instructions in the link below:
If assembling the shortcakes like the picture, set the cake aside.
Method of prep for the stabilized whipped cream
Mix corn starch with ¼ cup whipping cream until smooth. Place mixture in a small pan and heat over medium heat while stirring until thick, about 1 minute. Remove mixture from heat and place in the bottom of a bowl of a stand mixer or mixing bowl. Whisk the rest of the heavy cream, sugar, and vanilla extract. Chill in the fridge for 10-15 minutes. Whisk cream mixture to stiff peaks (whipped cream).
Method of prep for the coulis:
Puree 1 pint trimmed strawberries with 1 cup sifted powdered sugar. Strain and serve.
To assemble:
Let your creativity go wild or keep it simple, its up to you! Pictured, I used a ring mold lined with acetate. Cut one round of the sponge and place in the bottom of the ring mold. Next, layer fresh cut strawberries as artfully as you’d like. Layer the stabilized whipped cream onto the berries, top with another cut sponge round. Chill in the freezer 1 hour and unmold, serve with sauce. You can also freeze the shortcakes and remove from the freezer 1 hour before service to soften, then serve.
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