Strawberry Shortcake

Preparation

FOR THE CAKE
  1. Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. In a large bowl, add the sugar to the egg whites and beat until they are stiff and glossy. Beat in the egg yolks one at a time. Add the milk and vanilla and slowly beat until combined. Beat in the flour and baking powder. Incorporate the melted margarine.
  3. Pour the cake batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack. Run a knife around the inside of the pan and remove the cake.
 
FOR THE STABILIZED WHIPPED CREAM
  1. In a small saucepan, combine gelatin and cold water and let stand for 5 minutes.
  2. Place over low heat and stir constantly until the gelatin dissolves. Remove from heat and let cool.
  3. In a bowl, add the sugar to the cream and whip until soft peaks form.
  4. Gradually add the gelatin while beating. Add the vanilla.
  5. Continue beating until stiff peaks form.
 
ASSEMBLY
  1. Slice the cake horizontally into two layers.
  2. Place the bottom layer on a serving plate. Arrange half of the strawberries over the cake and spread half of the whipped cream on top.
  3. Place the second layer over the first layer. Spread the other half of the whipped cream on the cake. Garnish the cake with the remaining half of the strawberries.

Sugar for the Brain

Longueuil, Quebec

Marjorie Morin is the brain (and blogger/photographer) behind Sugar for the Brain, a collection of decadent desserts.  

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