Petra's Strawberry Shortcake16 Reviews
- Prep: 35 min
- Cook: 25 min
- Ready In: 3 hr
“As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!” - by Petra
Original recipe yields 1 9x13-inch pan
- Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
- Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
- To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.
Amount Per Serving (8 total)
- 475 cal
- 14.6 g
- 81.9 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"This was a wonderful shortcake recipe! I scaled to two and made mine in a large ramekin - perfect (and gorgeous) for two! The shortcake is soft, fluffy, lightly sweet and a little sticky - like a real..." See morely good angel foodcake, but a little denser, I "cheated" and used whipped topping I already have but the real stuff would have been a wonderful compliment to top this one off with. So, so good!"
"Awesome! I halved the cake height-wise and put it back in the pan, layering with strawberries, juice/syrup, and then the cream. Final product was AWESOME, and was better the second day..the layers s..." See moreoaked up the juices and cream beautifully - I would definitely not substitute storebought whipped cream for the homemade stuff in this recipe!"
"This cake was absolutely amazing. i have so far made it twice and both times it was an absolute success. I am a beginner baker and i have had my share of absolute baking disasters but this cake turn..." See mores out perfect every time. I like to halve the recipe and then bake it in 2 6 inch round pans for 15-18 minutes. It's a great dessert for a dinner or a small birthday get-together. definitely a great great cake and two thumbs up!!!"
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