Strawberry Shortcake

By The Canadian Living Test Kitchen

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Photography by Douglas Bradshaw and Christopher Campbell

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	248248 cal
pro	4 g4g pro
total fat	15 g15g total fat
sat. fat	8 g8g sat. fat
carb	26 g26g carb
fibre	1 g1g fibre
chol	133 mg133mg chol
sodium	129 mg129mg sodium
% RDI:	-
calcium	55 calcium
iron	77 iron
vit A	1818 vit A
vit C	5353 vit C
folate	99 folate

Strawberries are forever linked with early summer. That's when you bite into a perfect red berry to meet its gush of sweetness. No wonder they star in special events -- weddings, graduations and alfresco socials. When they're matched with cake and whipped cream, you have a dessert worthy of celebration.

Ingredients

1/4 cup milk 1/4 1/4cup cupmilk
2 tbsp butter 2 2tbsp tbspbutter
1 tsp grated orange rind 1 1tsp tspgrated orange rind
3/4 cup sifted cake and pastry flour 3/4 3/4cup cupsifted cake and pastry flour
1 tsp baking powder 1 1tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
5 eggs 5 5eggeggs
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
Filling:
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tsp vanilla 1 1tsp tspvanilla
4 cups sliced Strawberries 4 4cups cupssliced Strawberries
Garnish:
1 tsp icing sugar 1 1tsp tspicing sugar
5 whole Strawberries 5 5whole Strawberries

Preparation

See step-by-step instructions.

1. In saucepan, heat milk and butter over medium heat until melted. Stir in rind. Keep warm. In bowl, combine flour, baking powder and sa< set aside. Separate 3 of the eggs, reserving yolks. In another bowl, beat egg whites until foamy. Beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until soft peaks form.

2. In separate bowl, beat together egg yolks, remaining eggs and sugar for about 5 minutes or until light coloured and thick enough that batter leaves ribbons on surface for 3 seconds when beaters are lifted.

3. Working from centre to edge with rubber spatula, fold whites into yolk mixture until combined. Sift dry ingredients over top; fold in until combined. Make well in centre; pour in milk mixture and fold in.

4. Spread batter in 15- x 11-inch (40 x 25 cm) rimmed parchment paper-lined baking sheet. Bake in centre of 350°F (180°C) oven for about 12 minutes or until golden and cake springs back when lightly touched. Let cool in pan on rack.

5. Filling: In bowl, whip cream with sugar and vanilla. Cut cake crosswise into thirds. With flat metal spatula, transfer one of the thirds to flat serving plate. Spread with half of the whipped cream, then half of the strawberries.

6. Top with second cake layer; spread with remaining cream, then berries. Top with last cake layer. Cover and refrigerate for 1 hour.

Garnish: To serve, sprinkle with icing sugar. Garnish with whole berries.

Additional information :

Variation: Lightened Strawberry Shortcake: Reduce cream to 1 cup (250 mL). In cheesecloth- or J Cloth-lined sieve set over bowl, drain 1 tub (750 g) plain yogurt in refrigerator for at least 4 hours or until reduced to 1-1/2 cups (375 mL). Fold into whipped cream.