Strawberry Shortcake Recipe – Sunshine Seasons

Strawberry Shortcake Recipe

Ingredients

Strawberry Shortcake
• 2 quarts of fresh strawberries
• 1 sponge cake sheet
• 1 quart of whipped cream
• 1/2 cup of powdered sugar
• 1/4 cup of strawberry glaze
Sponge Cake
• 3 eggs
• 1 cup of granulated sugar
• 1/3 cup of water
• 1 tsp of vanilla
• 3/4 cup of all purpose flour (for gluten-free try Bob's Red Mill flour used by Disney) or 1 cup of cake flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1 tsp of baking powder
• 1/4 tsp of salt
• Powdered sugar

Instructions

Sponge Cake
1. Preheat oven to 375F
2. Line pan sheet with cooking parchment paper, aluminum foil or waxed paper
3. Spray with pan spray
4. In a small bowl, beat eggs using an electric mixer on high speed for about 5 minutes or until thick and lemon colored
5. Pour the eggs into a medium bowl and gradually add in granulated sugar
6. Beat in water and vanilla on low speed
7. Add flour (for gluten-free try Bob's Red Mill flour used by Disney), baking powder and salt gradually until the batter is smooth
8. Pour the mixture into a pan and bake for 12-15 minutes
9. Once is done, immediately loosen cake from edges of pan and turn upside down onto a towel sprinkled with powdered sugar
10. Carefully remove paper towel
11. Trim off stiff edges if necessary
12. Let it cool down on a wire rack for at least 30 minutes
Strawberry Shortcake
13. Wash and dry the strawberries
14. Remove the stems and cut them in half lengthwise
15. Prepare the whipped cream by placing the whipping cream in a mixer on high speed, whip for about 1-2 minutes
16. Add powdered sugar and keep whipping until it forms stiff peaks
17. Grab the sponge cake and cut it into three layers vertically
18. Lay one layer of the sponge cake inside a 8×12 rectangular cake frame
19. Top with whipped cream and strawberries
20. Repeat the same process 3 times
21. Remove cake from the frame and ice it’s sides with more whipped cream
22. Garnish with split strawberries and drizzle strawberry glaze