Strawberry Shortcake Stacks
2 quarts Fresh strawberries, sliced
1 cup granulated sugar
2 tablespoons lemon juice
4 eggs, separated
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 cups whipping or heavy cream
2 tablespoons confectioners' sugar
12 strawberry shortcakes.
Preheat oven to 350°F. Spray 12 Cavity Square Pan with vegetable cooking spray.
In small bowl, toss strawberries, 1/4 cup of sugar and lemon juice. Let sit at least one hour.
Remove 1 tablespoon of sugar from the remaining 3/4 cup and reserve for egg whites.
In large bowl, whip egg yolks with remaining sugar on high speed until lightened in color and very thick, about 5 minutes. Add 1 teaspoon vanilla extract and whip for an additional minute. Sift flour into bowl over egg yolks but do not mix in; set aside.
In large bowl, whip egg whites until foamy; add cream of tartar and beat until soft peaks form when the beater is raised. Gradually add remaining tablespoon of sugar; beat until stiff peaks form. With a spatula, gently fold 1/3 of the egg whites into the egg yolk mixture to lighten. Add remaining egg whites and fold in until there are no remaining streaks of flour, and the eggs are well incorporated. Gently spoon batter into prepared pan, filling cavities about 1/2 full. Do not smooth tops.
Bake 15-18 minutes or until tops are golden brown. Cool in pan 5 minutes; run a butter knife around the sides of the cake and remove from pan to cool completely.
In large bowl, whip heavy cream until slightly thickened; gradually add confectioners’ sugar and 1/2 teaspoon vanilla extract; beat until soft peaks form when the beater is raised.
Cut cake in half horizontally. Spoon remaining strawberries, juice and whipped cream over half; top with cake. Repeat.
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