Homemade Strawberry Shortcake

Instructions

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1. - Preheat the oven to 350°F. Spray 12-cavity square pan with non-stick vegetable cooking spray.
2. - In a small bowl, toss the sliced strawberries with 1/4 cup of sugar and lemon juice. Let the strawberry mixture sit for at least one hour.
3. - Remove 1 tablespoon of sugar from the remaining 3/4 cup of sugar and reserve the tablespoon of sugar for the egg whites.
4. - In a large bowl, whip the egg yolks with the remaining sugar on high speed until they lighten in color and are very thick, about 5 minutes. Add 1 teaspoon vanilla extract and whip for an additional minute. Sift the flour into the bowl over the egg yolks but do not mix in. Set aside.
5. - In another large bowl, whip the egg whites until foamy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Gradually add the remaining tablespoon of sugar and beat until stiff peaks form. With a spatula, gently fold 1/3 of the egg whites into the egg yolk mixture to lighten. Add and fold in the remaining egg whites until there are no remaining streaks of flour, and the eggs are well incorporated. Gently spoon the batter into the prepared pan, filling the cavities about 1/2 full. Do not smooth tops.
6. - Bake for 15-18 minutes or until tops are golden brown. Cool in the pan for 5 minutes. Run a butter knife around the sides of the cakes and remove them from the pan to cool completely on a cooling grid.
7. - In a large bowl, whip heavy cream until slightly thickened. Gradually add confectioners' sugar and 1/2 teaspoon of vanilla extract. Beat until soft peaks form when the beater is raised.
8. - Cut the cakes in half horizontally. Spoon the strawberry mixture, remaining strawberry juice and a dollop of whipped cream over half of the halves. Top each with the other halves and repeat.

How To

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