Strawberry Shortcake
Serves 16
Nothing says “fabulous” more than a Strawberry Shortcake and with this strawberry 'crown', we dub it the Queen of Cakes! We're using a cake-mix to make this sponge-type cake, but a 'from scratch' cake of your choice is even better. In fact, an Angel Food Cake, either from scratch (the best!) from a box (not bad) or bakery purchased, is wonderful, as well. The trick is to let the berries macerate (soften and form juice), so the cake soaks up the liquid. Then doll it up with Chantilly cream rosettes - it's a showstopper!
Cake Mix Sponge Cake
| 1 cake mix (15.25 oz. / white or yellow), sifted twice |
| 5 eggs, separated |
| 1/3 cup oil (we used Canola) |
| 1 cup water |
Preheat oven to 325°. Cut parchment paper to cover just the bottom of an angel food cake or tube pan ' do not grease sides. Combine sifted cake mix, egg yolks, oil and water until combined; mix on medium speed for two minutes. Beat egg whites in another bowl until they stand in stiff peaks. Fold whites into beaten cake mixture. Pour into tube pan; bake 30 ' 35 min. or until firm to the touch. Place a rack on top of baking pan and flip upside down ' cool. Remove from pan. Once cool, slice into three layers.
1½ lbs. Strawberries
Reserve a few berries for garnish. Macerate the rest of the berries: Hull, wash, slice the berries and measure. Place in a bowl and sprinkle 2T of sugar for each cup of strawberries onto the berries; stir in the sugar; cover bowl with plastic wrap; refrigerate at least 30 minutes so it becomes syrupy.
Chantilly Cream
| 4 cups whipping cream |
| ½ cup confectioners' sugar, sifted |
| 2 tsp. vanilla extract |
| 4 pkg. Whip-it *(optional) |
Place cream in chilled mixing bowl. Using whisk attachment for mixer, whisk until slightly thickened. Add sugar, vanilla and Whip-it, if using. Whisk until peaks form. Cream should be smooth and light - do not over-whip. *Whipped cream stabilizer - keeps whipped cream stiff (Amazon or purchase locally). Alternately, combine 2 tsp. Knox unflavored gelatine and 3 T water in microwave and add to stabilize.
Build the cake:
Place the first cake layer on platter; pour/spread 1/2 macerated berries on cake. Peirce cake in a few places; let juice soak in; spread on a layer of Chantilly cream. Position the second layer and repeat with rest of berries & cream. Position third layer; frost sides and top with a thin layer of cream, just to cover
Frost:
Place a Decorating tip (we used Wilton M1) on end of a piping bag and fill with remaining cream. Make rosette shapes all over the cake - google 'making whipped cream rosettes on a cake' to get this showstopping look. If you aren't happy with the first ones you make, scoop off, refill the piping bag and redo. Alternately, thickly frost the cake, swirling as you go. Garnish with remaining strawberries. Refrigerate.