This play on strawberry shortcake consists of a delightful crust that has two parts: a light cake-like base with a delicate sweet meringue-like topping. Start by preheating your oven to 350°. Then make the cake base below:
¾ C butter (room temp.)
2/3 C sugar
3 egg yolks (save whites)
2/3 C milk
1-1/3 C flour
1 pinch of salt
1 tbsp. baking powder
Cream butter and sugar, add egg yolks. Add rest of ingredients slowly pouring in milk alternately. Spread evenly on cookie
sheet lined with parchment or greased completely (including sides) if not using paper. Add the meringue topping below:
3 egg whites (room temp.)
1 pinch of salt
1 C sugar (divided)
1 tsp. vanilla
Beat egg whites adding salt, then ¼ C sugar, then vanilla, and
then gradually adding the rest of the sugar 1 tbsp at a time. Beat until sugar
dissolves and it forms peaks (this process takes about 7-10 min). Carefully spread over uncooked cake mixture. Bake at 350° for 20 minutes. Allow to cool.
Serve with sliced strawberries (cut up into small pieces coated with about
2 tbsp sugar), or mixed berries and cream. You could also use any seasonal fruit topping along with cream. Lemon sauce is yummy too!
1 comment:
This looks really YUMMY! :) Thanks for sharing!
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