My Strawberry Shortcake

I found some beautiful big strawberries at the grocery. Just the perfect ones for dipping in chocolate or using for fondue. They came in a 4 quart package so there were lots of them. So many that we had an excess of strawberries. What could I do with them? They were beginning to get a little mushy, not quite as firm as they were at first {sounds a bit like myself}; the children would not enjoy them as much in that state. But they were still sweet and quite edible.


My daughter, Melissa, is always making strawberry cupcakes in an effort to duplicate an incredible treat from her favorite cake shop. Since it is the "Month of Love", I thought I would make my family a strawberry shortcake. But this one would be a Real strawberry short cake, not just a yellow sponge cake.



I took ideas from various recipes I have used and from past experiences with adding fresh fruit to cake batters and came up with this extremely moist, not too sweet cake with a gorgeous pink color~ all natural, no food coloring or gelatin {one of the things I dislike about other strawberry cake recipes is the addition of gelatin}. I simply cut back on some of the butter, sugar, and liquids and added fresh pureed strawberries. It was beautiful to taste and see, if I do say so myself!


Don't believe me? Make one for yourself or your love. Happy baking!

My Strawberry Shortcake
Ingredients
1 stick plus 2 tbsp of butter, softened
1 1/4 c of sugar
2 c flour
2 tsp baking powder
1/4 tsp salt
5 large egg whites
1/4 c whipping cream
1 tbsp vanilla
1 1/4 c pureed strawberries

for topping1 tbsp vanilla
2 c whipping cream
1/3 c sugar1 qt strawberries, rinsed and sliced reserving three berries

Directions
1. Preheat oven to 350 F.
2. Grease two round cake pans each with one tablespoon of softened butter. Place an eighth of a cup of sugar in each pan and swirl to coat. Be certain to coat the sides of the pan with the sugar as well.


3. Place remaining one cup of sugar and one stick of butter in a mixing bowl. Cream butter and sugar together until fluffy, about 5 minutes.
4. In a separate mixing bowl combine flour, baking powder and salt. Mix well. Set to side.
5. Mix egg whites, whipping cream, and one tablespoon of vanilla in another bowl.
6. Add a third of the flour mixture and half of egg mixture and half of strawberry puree to creamed butter; blend. Add another third of flour mixture to batter and blend. Add remaining egg mixture, puree and flour; blend. Mix for 2 minutes.


7. Divide batter between two prepared pans. Bake in preheated oven for 25 minutes.
8. Remove pans from oven and set on cooling racks for five minutes. Flip pans over and allow cakes to come out. Cool completely.


9. In a chilled mixing bowl combine one tablespoon of vanilla, two cups of whipping cream, and one third cup of sugar. Whip to form stiff cream.
10. Assemble cake by placing one layer on serving dish. Top with half of the whipped cream. Layer half of the strawberries slices {tips facing out} on top, starting from outer edge.


Place second cake layer on top of cream and strawberries. Top with 2/3 remaining cream. Arrange strawberries on cream. Spoon remaining cream on top of strawberry slices. Garnish with 3 whole berries. Serve or refrigerate until serving.