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My review
Petra's Strawberry Shortcake
Petra
"As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!"
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Ingredients
3 h servings 475 calsOriginal recipe yields 8 servings (1 9x13-inch pan)
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Directions
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- Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
- Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
- To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.
Nutrition Facts
Per Serving: 475 calories; 14.6 g fat; 81.9 g carbohydrates; 6.9 g protein; 157 mg cholesterol; 148 mg sodium. Full nutrition
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Reviews
Read all reviews 2626 Ratings
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Most helpful positive review
7/11/2011
This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like ...
Most helpful critical review
4/19/2012
This cake has a rubbery texture and very eggy flavor. I was quite disappointed.
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7/11/2011
This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like ...
1/9/2012
Awesome! I halved the cake height-wise and put it back in the pan, layering with strawberries, juice/syrup, and then the cream. Final product was AWESOME, and was better the second day..the la...
1/27/2013
This was my first time making strawberry shortcake, and this turned out great! As Allison did, I halved the cake and put it back into the pan, layered it with strawberries and syrup (from frozen...
11/13/2012
Oh My Goodness! This recipe is FANTASTIC! I will never look for another Strawberry Shortcake recipe again. My husband requested strawberry shortcake for his birthday, and the silly goose thou...
12/5/2011
This cake was absolutely amazing. i have so far made it twice and both times it was an absolute success. I am a beginner baker and i have had my share of absolute baking disasters but this cak...
4/19/2012
This cake has a rubbery texture and very eggy flavor. I was quite disappointed.
9/17/2011
Turned out great! Only had half the strawberries and it was still enough. Delicious and light cake.
4/28/2014
Baked it in 2 round dark nonstick pans for about 18 mins at 350. Did the toothpick test and they were perfectly cooked and nice and spongy on top. An VERY important step is to spray the pans wit...