The Start of Summer: Strawberry “Short”Cake

So it’s the start of the summer and I have a few goals. I can’t just sit around and do nothing, I’m actually really bad at that so I’ve decided to make myself busy 🙂

Here’s a few of my goals-

  • Read 10 Books
  • Run 3 miles without stopping
  • Eat meat once a week
  • Blog regularly, three times a week

So I guess it will be really embarrassing if I don’t complete one of these goals by the end of the summer. You all will have to be my motivators 🙂

To kick off the summer, I made this unbelievably delicious and fresh Strawberry Short”Cake”. Typically, Strawberry Shortcake is made with a biscuit-like dough which makes it pretty tough the next day. Also, whipped cream wilts pretty fast but with this gelatin-stabilized whipped cream frosting, the cake stays fresher, longer!

Strawberry Short”Cake”

These measurements are a little strange, but it made such a lovely cake that I couldn’t change it. Borrowed from Cannella Vita!

Cake:

  • 4 large eggs, white and yolks separated
  • 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
  • 3 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
  • 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted

Whipped cream frosting:

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup cold heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

For the simple syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 8 – 10 ounces fresh strawberries

Sponge Cake
1. Preheat the oven to 350 degrees. Grease an 8-inch circular cake pan and lightly dust with flour.
2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.
3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.
4. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula.  Fold in the melted butter until it is well combined.
5. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice.  Bake the cake for 25 to 30 minutes.  The cake is done when it is golden brown and springs back when pressed lightly.  Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.
To make the Stabilized Whipped Cream Frosting:
1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature.
2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.
To make the Simple Syrup:
1. In a medium saucepan combine the sugar and water.  Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool.
Assembling the Cake
1. Reserve 6 to 1o strawberries for decorating the cake.  Slice the remaining strawberries into thin slices (about 4 slices per strawberry).
2. Slice the sponge cake horizontally into 2 layers.
3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup.  Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface.  Spread an additional layer of whipped cream over the strawberries.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the reserved strawberries.

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Categories: Desserts

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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One Comment on “The Start of Summer: Strawberry “Short”Cake”

  1. May 2, 2012 at 1:50 am #

    so perfect for spring/summer and strawberry season!! looks perfect! 🙂

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