Strawberry Shortcake

I get so excited about strawberry season that I've become somewhat of a strawberry stalker.  (Is that even a thing?)  It just so happens that the strawberry fields are along my route to several of my favorite grocery stores.  Not that I need another excuse to hit up Sprouts but I do like doing drive bys of the strawberry field to check the progress of the berries.  

From the time that the tender green plants are carefully planted in the field, I drive by at old lady pace so that I can monitor their progress.  Cars go speeding around me while I creep past and strain my neck out the window to catch of glimpse of the first delicate white flowers on the plants.

I had my first bright red berry sighting a few weeks ago and ever since that day, I've been obsessively checking my inbox - waiting on the opening day announcement from the owners of the farm.  It took me about 24 hours to get to the strawberry field after receiving word that strawberries were ready to pick.  To say that I was excited was an understatement. 

The juicy red berries that I had been watching all year, did not disappoint.  The berries were huge and super plentiful so it took me less than 15 minutes to fill my bucket. 

Strawberry Shortcake
Strawberries
6 cups strawberries, sliced
1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoon cornstarch

Cake
4 Tablespoons butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon lemon zest
1 1/4 cups cake flour
1/4 teaspoon salt
5 eggs
3/4 cup sugar

Whipped Cream 
1 cup heavy cream
1/3 cup creme fraiche
3 Tablespoons powdered sugar
​

Toss strawberries with sugar, lemon juice and salt.  Let sit 1 1/2- 3 hours. 

Combine eggs and sugar in bowl of standing mixer.  Set over saucepan with simmering water.  Heat to 115-120.  

Transfer bowl to mixer and beat with whisk attachment until tripled in volume.  (5 minutes)

Whisk 3/4 cup egg foam into butter, vanilla and lemon zest. 

Gently fold flour and salt into egg foam, 1/3 at a time using a rubber scraper.

Pour butter mixture over batter.  Gently fold in until just incorporated. 

Divide batter between 2 greased 9" round cake pans.  

Bake 13-16 minutes at 350.  

Remove from oven and cool completely.  (2 hours)

Drain berries.   Reserving juice. 

Stir together 2 T. reserved juice and cornstarch.  

Warm in microwave 30-45 seconds - stirring every 10 seconds. 

Place 1 cake layer, right side up on platter.

Place second cake layer upside down on cutting board.  Cut circle from center, leaving a 1" border around edge of cake. 

Place cake ring on top of cake layer on platter.  Brush both cakes with unthickened strawberry juice.  

Combine berries and thickened strawberry juice.  

Spoon mixture into the center of cake ring. 

Whip cream and creme fraiche in bowl of standing mixer for 1 minute.  Add sugar and whip until soft peaks form.  ​

Dollop 2 T. whipped cream onto center of cake. ​Serve with remaining whipped cream.

A slice of strawberry shortcake with fresh picked berries and homemade whipped cream makes any meal even sweeter.  

​Ciao!

Button Text