/daynight/images/image-c97e4.png)
Home
This recipe came from me trying to find a dessert for my friends and family who usually pass on dessert. I'm a dedicated baker if you didn't know. Most people I know prefer desserts that are less sweet and less rich, unlike me, who goes straight for the fudgiest triple chocolate cake, I'm talking Matilda-style.
But the first time I served this strawberry shortcake at my friend’s birthday party? Those same dessert-skeptics came back for seconds and then asked for it again at their own birthdays. I’ve probably made it five times already this year.
4 large eggs, separated
½ cup granulated sugar, divided
⅛ tsp kosher salt¼ tsp cream of tartar
⅔ cup cake flour
2 tbsp neutral oil (avocado or canola)
1 tsp vanilla extract
300 g frozen strawberries
100 g white sugar
Zest and juice of ½ lemon
1500 ml heavy whipping cream, chilled
½ cup white sugar
6 tbsp vanilla Jell-O powder
Fresh Strawberries
2 to 3 cups fresh strawberries, hulled and chopped
Preheat your oven to 325°F (160°C). Do not grease the sides of your cake pans. This helps the sponge cake grip the sides and rise properly, preventing it from collapsing. Instead line the bottom with parchment paper.
In a large bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually add ¼ cup of sugar and beat until stiff peaks form.
In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar, oil, and vanilla until pale and thick.
Gently fold the yolk mixture into the egg whites. Then sift in the cake flour and fold again until just combined.
Divide the batter into your cake pans and bake for 20 to 25 minutes, or until the tops are golden and spring back when touched. Let the cakes cool completely in the pans, then run a knife around the edge and carefully remove.
Combine the strawberries, sugar, lemon zest, and juice in a saucepan. Simmer over low heat for 20 to 30 minutes until the mixture thickens and coats the back of a spoon.
Use a potato masher to break down any large chunks if you like it smoother. Let the jam cool completely. It will thicken a bit more as it sits.
In a large chilled bowl, mix the heavy cream, sugar, and vanilla Jell-O powder.
Whip on medium-high speed until stiff peaks form. The Jell-O helps stabilize the cream so it holds up for hours and pipes beautifully.
Refrigerate until you’re ready to assemble.
Slice the cake in half horizontally using a serrated knife.
Scoop out a thin layer (like a bowl) from the first layer, then fill the layer evenly with jam.
Spread a layer of whipped cream and scatter chopped fresh strawberries on top.
Repeat with the next layer (no need to scoop a layer) then frost the outside with more whipped cream. Top with more strawberries if you want a showstopper finish.
/daynight/images/unsplash_I497Uc8xWXQ.jpg)
/daynight/images/unsplash_63zANvpBIFc.jpg)
This recipe is great for:
Birthdays, especially for anyone who don't love overly sweet desserts
Summer events, when you want something fruity and fresh
After dinner, when something rich might be too much
Afternoon tea, for something elegant and light
Winning over cake skeptics
/daynight/images/unsplash_-qQlfYB7pqM.jpg)
What I love most about this recipe is that it looks fancy while it is also forgiving to make, and the stabilized whipped cream means you don't have to worry about it melting off if dinner runs late. If you're looking for a dessert to impress your guests, friends, or maybe a date, why not give this recipe a try.
I can say that this cake is a perfect ending to a meal. The bright strawberry flavor is very much refreshing rather than heavy. My favorite pairing? A glass of prosecco or even just sparkling water with lemon. Good thing we offer both at daynight | bakery & bar (shameless plug!)
Love desserts like this? Check out more of our recipes in Blogs.
Want to taste it fresh? Visit daynight’s bakery café in Ottawa and see what’s available in our menu.
Tried the recipe? Tag @daynight613 on Instagram. We’d love to see your version and share it with our community.
/daynight/images/unsplash_RGxknp_FlBE.jpg)