Strawberry Shortcake Recipe – Sponge Cake layered with Strawberries
This Strawberry Shortcake Recipe shows step-by-step, how to create this wonderful cake. Strawberry Shortcake is called Erdbeerkuchen or Amerikanischer Erdbeerkuchen mit Sahne in Germany. You can make the cake in a 10-inch springform or in a heart shaped baking pan.
Ingredients for Strawberry Shortcake Recipe:
- 3 egg yolks XL
- 3–4 tablespoons of hot water
- 150 g (5.5 oz) of sugar
- 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
- 3 egg whites XL
- 100 g (3.5 oz) of flour
- 100 g (3.5 oz) of potato starch OR corn starch
- 2 teaspoons of baking powder
- baking spray and plain bread crumbs to butter the baking pan
Ingredients for filling:
- 1200 g (2.5 lb.) net weight of strawberries (washed and without core)
- 300 g (10.5 oz) of sugar
- 3 envelopes of Knox Gelatine
- ½ l (2 cups) of whipping cream
- 2 teaspoons of vanilla extract
- 2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
Preparation of batter for Strawberry Shortcake Recipe:
Mix the egg yolks with the hot water until it is frothy. Add the sugar and vanilla to the eggs and mix until creamy. Beat the egg whites with a handheld mixer until they are stiff and place the egg whites on top of the creamy egg yolks.
Mix the flour, baking powder, and starch and sift over the egg mixture. Do not stir, instead use your whisk and gently lift or fold the flour mix under the eggs, folding from the center towards the outside.
Butter the baking pan and sprinkle plain bread crumbs into the pan. Remove the loose bread crumbs. Pour the batter evenly into the springform pan (10 inches) or in a heart shaped baking pan.
Preheat the oven to 190°C (375°F). Place the cake on the middle rack of the oven and bake for about 20–25 minutes. Remove the cake from the oven and slide it onto a cooling rack.
Preparation of filling:
Wash the strawberries in a colander under running water. Take out the core. Cut 600 g – 1.32 lb. (half) of the strawberries (about half the berries) into slices and set aside. Cut the other 600g – 1.32 lb. of the strawberries into quarters, add sugar and two tablespoons of water, place into a saucepan and bring to a boil. Turn the heat down and let simmer for about 10 minutes. Press the strawberries through a sieve or use a food mill (Flotte Lotte) into a saucepan and bring to a boil again. Remove the foam with a skimmer spoon ladle. In the meantime let the gelatin soak in about ¾ cup of water.
Remove the jam from the stove and stir in the gelatin in until it is completely dissolved. The gelatin must not boil as its effectiveness will be ruined. Save ¾ of a cup of the jam and set aside. Stir half of the sliced strawberries into the remaining jam and let it cool down.
Pour the whipping cream into a bowl and add the vanilla extract and the Whip it. Beat the cream using your handheld electric mixer until stiff.
Finishing of the Strawberry Shortcake:
Cut your cake into 2 halves and place the bottom on a rotating cake stand. Use a cake ring around the cake. For a heart shaped pan place the baking pan around the bottom half of the cake without closing. (Makes filling and decorating the cake easier).
Spread the ¾ cup of jam you set aside on the bottom half of the cake. Use about a third of the whipped cream and spread on top of the jam. Spread the strawberry jam mix on the layer of whipped cream and top it with another layer of whipped cream. Place the top of the cake onto the whipped cream and finish off the top of the cake with the rest of the whipped cream. Decorate with the remaining sliced strawberries.
Chill the cake for about 3-4 hours in the refrigerator before removing the cake ring.
Shortcut: You can also use store-bought jam instead of the homemade jam. If you decide not to make your own jam, you will only need 600 g (1.32 lb.) of fresh strawberries.