Strawberry Shortcake
Delicious almond sponge cake with strawberry sauce makes the perfect strawberry shortcake
Yield: 8 servings
Materials
For the cake
- 4 large eggs beaten
- 1 &1/4 cup of sugar
- 1 tsp. of almond extract
- 2 tsp. of baking powder
- 1 &1/4 cup of all-purpose flour
Strawberry Jello Sauce
- 1 lb. of sliced strawberries
- 2 Tbsp. of granulated sugar
- 3 Tbsp. of strawberry jello
- 1 cup of water
Whipped Cream
- 1 &1/2 cups of chilled Heavy whipping cream
- ½ cup of powdered sugar
Instructions
- Preheat the oven to 375 degrees
- Beat the 4 eggs until light and fluffy, add the sugar and continue to beat until sugar is mixed in, add the almond extract, and mix in
- In a separate bowl, mix the baking powder and flour
- Gradually add the flour mixture to the egg mixture stirring it in as you go
- Pour this into a greased 10-inch spring pan
- Bake for 20-25 minutes - be sure to insert a toothpick in the middle to check for doneness (if the toothpick comes out clean and dry, you are good to go
- Cool off for 1 hour
Strawberries
- In the meantime, grab a large bowl, and slice your strawberries
- Sprinkle the granulated sugar on the strawberries - this creates a yummy sugary juice
- Now, take a saucepan and heat 1 cup of water, dissolve the 3 Tbsp. of strawberry jello. Let cool
- Pour over the strawberries
Whipped Cream
- If you are making the whipped cream, pour the heavy whipping cream into a bowl and beat on high until the cream is forming peaks, add the powdered sugar, and beat some more to mix in
Assembling:
- cut the cake in half
- set the bottom on your serving platter
- scoop strawberries over the bottom cake portion
- spoon most of the whipped cream over strawberries
- place the top of the cake over the whipped cream
- spoon the rest of the whipped cream
- for added decoration, place more strawberries inserted into whipped cream