Spring marks the end of hibernation season. Doesn't the warm weather make you want to throw on a sundress and invite some friends over? If so, I've got the perfect spring dessert for you to entertain with. It is almost too pretty to eat. Key word...almost! It's the perfect thing to serve as a host because it does not travel well. We learned the hard way so take our advice! The crush on spring continues because it is also strawberry season. Incorporating strawberries into your dessert makes for a fresh and sweet treat. Maybe we can even pretend that it's a little bit healthy because this cake involves fruit. Basically, you have to make this cake because its seasonally appropriate and healthy. Adulting can be so daunting sometimes!!! Let's make some pretty choices with this recipe. Just don't forget to buy some of your favorite flowers to top it with because they really are essential!
Ingredients for the Cakes:
Coconut oil spray
2 cups all-purpose flour
2t baking powder
6 eggs (separate yolks and whites)
2t baking soda
2 1/2 cups raw cane sugar
1 cup unsalted butter, softened
2t vanilla extract
1 cup milk
Ingredients for the Whipped Cream:
1 pint heavy whipping cream
2/3 cup raw cane sugar
1 t vanilla extract
Ingredients for the Strawberry Filling:
1 container of strawberries
2 T raw cane sugar
Ingredients for the Glaze:
1/2 cup powdered sugar
Flowers for Garnish
Preheat the oven to 350°F
Spray the bottoms of two springfoam pans with coconut oil
In a medium sized bowl, combine the flour, salt and baking powder. Set this bowl aside.
In another large bowl under an electric mixer, beat all of the egg whites and baking soda. Continue to beat the eggs until soft peaks form. You will know that soft peaks are formed when you turn your whisk upside down and the mixture holds for a second and then turns back in on itself. Now you have created the meringue. Set the meringue aside.
In a third bowl, beat the sugar, butter, egg yolks and vanilla extract with an electric mixer at low speed. Gradually add in the dry ingredients and the milk.
Add a quarter of the meringue mixture into the batter. Use a spatula to fold in the rest of the meringue. Divide the batter evenly amongst the two pans.
Bake the cakes for 45 minutes or so. You can check if it is done by inserting a toothpick into it and seeing if it comes out clean or not. When the toothpick is clean, the cake is finished. Let the cakes cool completely on wire racks.
While the cakes are baking, make the whipped cream by using an electric mixer to beat all of the ingredients together on low/medium speed. Continue to do this until a light, fluffy yet full whipped cream is formed. Set this aside to use once the cakes are cool.
Make the strawberry mixture by slicing the strawberries and then combining them with the sugar in a small bowl. Allow them to sit with the sugar for 15 minutes. Then, pick out the strawberries and drain the liquid.
Once the cakes are completely cool, place one of them on your cake plate. Use a rubber spatula to spread a layer of whipped cream on top of the cake. Then, disperse the strawberries on top of the whipped cream. Place the other cake on top of this and add another layer of whipped cream. Make sure to thoroughly wash off your fresh flowers and then trim them so that they fit on top of the cake and display them however you want to.
Enjoy all of the compliments that roll in and the delicious strawberry shortcake!