Petra's Strawberry Shortcake

Petra's strawberry shortcake recipe features airy sponge cake made cloud-light with whipped egg whites that pairs well with sweet, fresh strawberries.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 475 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons confectioners' sugar
• 1 cup heavy cream
• 5 eggs, separated
• 2 pounds fresh strawberries, sliced
• 1.5 teaspoons baking powder

Recipe Instructions

Step 1

Stir strawberries and 1 cup sugar together in a bowl. Cover and refrigerate 2 hours to overnight, stirring occasionally.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.

Step 3

Whisk flour, cornstarch, and baking powder together in a bowl; set aside. Beat egg yolks and vanilla extract together in a bowl until smooth; set aside.

Step 4

Whip egg whites with an electric mixer in a separate bowl until very stiff. Fold in remaining 1 1/4 cups sugar a few tablespoons at a time until well combined. Fold in yolk mixture until mostly blended. Fold in flour mixture until just combined (a few small lumps of flour should remain). Scrape batter into the prepared baking dish.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 5 minutes, invert cake onto waxed paper, cut into 8 equal pieces, and continue to cool.

Step 6

Whip cream and confectioners' sugar together in a bowl until soft peaks form.

Step 7

Halve each cake square horizontally; transfer to plates. Divide strawberries and syrup between cakes; top with cake tops. Spoon on whipped cream and serve.