Happy Valentine’s Day beauties! I thought I’d share a fun Valentine’s Day inspired recipe with you all today given the special occasion. I’m not a huge fan of sweets (I would rather have salty snacks any day) but this recipe is something I can totally see myself indulging in. I think my kids and hubbie would like it too! Anything with whipped cream basically gets a gold star in my book 🙂
I found this Strawberry Shortcake recipe online on Chow.com. It’s basically homemade sponge cake with sweetened strawberries and layers of whipped cream. Looks & sounds delicious right?
Strawberry Shortcakes photo credit: www.chow.com
What You’ll Need for the Strawberries: > 1 1/2 poundsstrawberries, washed and diced > 1/4 cup granulated sugar
What You’ll Need for the Cake: > Unsalted butter (to coat the baking sheet) > 7 large egg yolks > 2/3 cup granulated sugar > 2 tspsvanilla extract > 1/2 cup all-purpose flour, sifted > 10 large egg whites > 1/8 tspcream of tartar > 1/8 tsp fine salt
What You’ll Need for the Cream: > 2 cupsheavy cream > 2 tbsps granulated sugar > 1/2 tsp vanilla extract
Instructions: 1. Combine the strawberries and sugar in a medium bowl. Stir occasionally (while at room temperature) while making the cake.
2. Preheat the oven to 350°F. Set aside a few sheets of parchment paper and coat an 18×13″ rimmed baking sheet with butter. Top with the parchment paper and coat with more butter. 3. Place the egg yolks , 1/3 cup of sugar and the vanilla in a mixer bowl and beat on high speed until yellow and thickened. (about 5 minutes) 4. Turn the mixer speed down to low and slowly start adding the flour. Mix until just combined. (about 1 minute) Transfer the mixture to a bowl and set aside.
5. Whisk together the egg whites, cream of tartar and salt together using the mixer on high speed until soft peaks form. (about 1 minute) Gradually add the remaining 1/3 cup of sugar and continue whisking until stiff peaks form. (you’ll know when the peaks stand straight up….approximately another minute) 6. Fold 1/4 of the egg whites into the reserved yolk-flour mixture until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain. 7. Pour the batter into the pan. Spread it into a very even layer and smooth the top. Bake for about 20 minutes. Remove from the oven and allow to cool. 8. Place the cream, sugar, and vanilla in a chilled bowl and whisk until medium peaks form. (about 3 minutes) Place the bowl in the refrigerator.
9. Transfer the cooled cake to a cutting board. Trim the edges of the cake to make a 16 x 11″ rectangle. Cut the longer side of the rectangle into 4 x 4″ strips. Cut the shorter side into 4 x 2 3/4″ strips. You should have 16 (4-by-2-3/4-inch) rectangles. 10. To assemble your cakes…. place 1/2 of the strawberries over the cakes and top with 1/2 of the whipped cream. Place another cake portion over top and repeat with the remaining berries and whipped cream.