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Strawberry Shortcake: My Version Recipe

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This recipe for Strawberry Shortcake: My Version is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Génoise Sponge Cake (7″ cake):
3 Large Eggs (approx. 55 grams each)
100 grams Gran­u­lated Sugar
100 grams Cake Flour (soft wheat flour) — sift
50 grams Melted Butter
1 tsp. Vanilla Extract
Lay­ers:
450 mL Whip­ping Cream
3 tbsp. Gran­u­lated Sugar
Approx. 6 Large Straw­ber­ries — wash, dry, hull and cut into halves + more for garnish
2 tbsp. Honey + ¼ cup Hot Water — mixed together (honey syrup)
¼ cup Straw­berry Jam + 1 tbsp. Hot Water — mixed together (I used home­made — def­i­nitely made a dif­fer­ence in taste)

Directions:
Directions:
Génoise Sponge Cake:
Pre­heat oven to 350°F/180°C. Pre­pare a 7″ cake pan — line only the bot­tom with parch­ment paper.
Sift flour and melt butter.
Break eggs in a medium sized mix­ing bowl and whisk with sugar. Set eggs over a water bath (sim­mer­ing, NOT boil­ing) until the the eggs reach about body tem­per­a­ture, stir­ring occa­sion­ally — avoid cook­ing eggs so be care­ful not to have the heat too high.
Mix with an elec­tric mixer or on a stand mixer on high speed until increases in vol­ume and becomes a creamy colour. *Impor­tant*: con­tinue beat­ing eggs on medium speed until eggs reach a “rib­bon” stage (test­ing with a whisk, draw the mix­ture up, away from the bowl and allow it to flow back to the mix­ing bowl, if it looks like you can almost write let­ters in the mix­ture with­out it being too runny then it has reached the “rib­bon” stage). It is dif­fi­cult to describe in words so I might con­sider doc­u­ment­ing the whole process in another post. :)
Add in sifted flour and FOLD in flour with a rub­ber spat­ula until just mixed in. (try to do this in a fast motion and DO NOT over-mix)
When flour is all mixed in, add but­ter + vanilla and FOLD until well mixed (DO NOT over-mix).
Pour bat­ter into cake pan and tap the pan the counter to remove any big air bub­bles, bake right away in pre­heated oven for about 30 min­utes. Try not to open the oven door dur­ing the bak­ing process. The cake is done when a knife is inserted into the cen­tre and comes out clean.
Cool cake, remove from pan — slide a par­ing knife around the pan and cake should come out eas­ily when pan is flipped over (metal knives are not rec­om­mended for “non-stick” pans).

Lay­er­ing:
Beat whip­ping cream with sugar until firm peaks form. Chill in fridge until ready to use.
Cut cooled cake into three even lay­ers. If the cake is shaped like a “dome” on top, cut off the excess to make a flat layer.
Brush honey syrup onto the bot­tom two layers.
Place straw­ber­ries on the bot­tom layer of cake and spread on whipped cream evenly, place sec­ond layer of cake on top.
Spread straw­berry jam on cake and top with a thin layer of whipped cream.
Coat the top and sides with remain­ing whipped cream.
Pipe cream for dec­o­ra­tion (if desired — might require more cream). Gar­nish with straw­ber­ries and chopped pistachios.
Chill until ready to serve.

 

 

 

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