Petra's strawberry shortcake recipe makes a wonderfully tasty and tender shortcake. As a teenager growing up in Germany, I made Biskuitteig — a light sponge cake — nearly every week. I was never a fan of using Bisquick for shortcake and always preferred the soft, spongy texture of Biskuitteig. So, I adapted an old German recipe and created this delicious version. It's also great with other fruit toppings!
Ingredients
- 2 pounds fresh strawberries , sliced
- 2 cups white sugar , divided
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 5 large eggs , separated
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Instructions
-
1
Combine strawberries and 1 cup sugar in a bowl. Cover the bowl; refrigerate 2 hours to overnight, stirring occasionally.
-
2
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
-
3
Whisk flour, cornstarch, and baking powder together in a bowl; set aside. Beat egg yolks and vanilla extract together in a separate bowl until smooth; set aside.
-
4
Whip egg whites in a separate bowl with an electric mixer until very stiff. Fold in remaining 1 ¼ 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). Transfer batter to the prepared baking dish.
-
5
Bake in the preheated oven until a toothpick inserted into 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.
-
6
Whip cream and confectioners' sugar together in a bowl until soft peaks form.
-
7
Halve each cake square horizontally; transfer to plates. Divide strawberries and syrup among cakes; top with cake tops. Dollop with whipped cream, then serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Meringue Kisses II
Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.
Pear Clafoutis
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer than it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush the top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Carnitas Eggs Benedict with Chipotle Hollandaise
Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.