Makes about 10 to 12 Strawberry Shortcakes; Uses a sheet pan about 18" x 14", sponge cake will be about 1/4" thick (recipe can easily be cut in half if you have a smaller sized sheet pan; or you can double the recipe if you prefer a thicker sponge cake)
This strawberry shortcake recipe is truly a gourmet standard on the classic dessert. Fresh and fruity on a delicious light and citrusy sponge cake. This recipe is fantastic because these shortcakes can be made and kept in the refrigerator the day before serving.
The spongecake is based on a classic genoise formula. With only 6 ingredients it is quite inexpensive and easy to create. Because we use whole eggs (instead of just the egg whites), there is no need to worry about over beating the eggs.
Though this recipe makes quite a lot of spongecake - enough for 10 to 12 shortcakes - you can freeze any spongecake in excess of what you need. Wrap the portions of spongecake in paper towel and place in an air tight plastic freezer bag and you'll be ready for shortcakes whenever you decide it's time for a treat.
I think most everyones favorite part of this dessert is the delicious light and fluffy whipped cream. The whipped cream in this recipe is actually a Swiss meringue base commonly used when making mousse. Using this mousse base not only enhances the fluffiness of the whipped cream but serves two practical functions. For one, the sweetened egg whites acts a stabilizer to the whipped cream. This means you won't need to worry about the cream deflating overnight. And second, is an improved texture while eating. If you've ever eaten large amounts of whipped cream, the high fat percentage of the cream will leave an unpleasant film in your mouth. The egg whites will help prevent this unpleasant texture and have your guests begging you for the recipe.
The Ultimate Strawberry Shortcake
(Each element is best prepared the day before serving. Assembly can be done the morning of serving, or can be left for your guests to assemble themselves)
Sponge Cake Recipe
6 large eggs
6 2/3 oz granulated sugar
3/4 tsp vanilla extract
1/2 tsp fresh lemon zest
6 2/3 oz cake flour
1/4 tsp salt
Whipped Cream Mousse
4 large egg whites
8 oz granulated sugar
1 drop distilled white vinegar OR pinch cream of tarter
2 cups heavy cream
1/2 tsp vanilla extract
Strawberries
2 lbs fresh whole strawberries
1 Tbsp fresh lemon juice
8 oz granulated sugar
Pinch of salt
Assembly
Jar of strawberry preserves
Fresh strawberries for garnish
Mint leaves for garnish
Directions
For Sponge Cake: Preheat oven to 375F degrees with oven rack in the middle position. Spray the bottom of a 18" x 14" sheet pan with nonstick cooking oil and line with parchment paper.
In the top of a double boiler set over medium heat, whisk together the eggs and the sugar, until sugar is dissolved and the mixture reaches approximately 110F degrees on an instant read thermometer.
With either a hand mixer or an electric stand mixer, on high speed, whip together the heated egg and sugar mixture, until thick, pale in color, and at least tripled in volume, about 10 to 15 minutes.
Once the mixture reaches full volume, gently fold in the vanilla and lemon zest. Sift and fold in the cake flour and salt. Some light streaking of flour is normal, but any large pockets of flour should be absorbed into the batter. Take caution not to over mix or deflate the foamy batter.
Transfer and evenly spread batter into the prepared sheet pan. Bake for 8 to 15 minutes, until light and springy to the touch and a toothpick comes out clean.
Remove from oven and allow cake to cool in pan until ready to use. If not using right away, cover tightly with plastic wrap to prevent staling. When ready to turn out cake, cut around the edge with a paring knife. Turn the sponge cake out onto a service suitable for cutting and remove the parchment paper.
For Whipped Cream Mousse: In the top of a double boiler set over medium heat, continuously whisk together the egg whites, sugar, and vinegar (or cream of tarter), until the sugar is dissolved and the mixture reaches between 130F - 140F degrees on an instant read thermometer.
With an electric or hand mixer, whip the heated egg whites and sugar on high speed until the mixture is light, fluffy, reaches stiff peaks and cooled, about 7 to 9 minutes. Transfer to a medium to large bowl and set aside.
In a separate bowl of an electric or hand mixer, whip the heavy cream until reaches stiff peaks, about 5 minutes or less. Take caution not to over beat, as the whipped cream will start to form butter and become grainy.
Gently fold the whipped cream and vanilla extract into the whipped egg whites. Cover and refrigerate until ready to assemble cakes.
For Strawberries: Remove the green stems and tops from the strawberries. In a large medium bowl, gently toss the strawberries in the lemon juice, sugar, and salt. Cover and let sit at room temperature for about 10 to 20 minutes until the sugar begins to draw out the juices from the strawberries. Place the bowl in the refrigerator and allow to chill until the sugar is fully dissolved and a sweetened red syrup forms, this can take quite a few hours.
Once the sugar is dissolved and the syrup forms, drain the syrup into a different bowl. Cover both the syrup and strawberries until ready to assemble.
For Assembly: Cut the sponge cake into an even number of uniform squares. For an 18" x 14" sheet pan, you should easily get 20 to 24 even squares - this will make 10 to 12 strawberry shortcakes.
With a pastry brush, brush the bottom squares of each shortcake with some of the strawberry syrup. Then spoon and spread about 1 or 2 teaspoons of strawberry preserves. Add a whole strawberry to each corner of the bottom sponge. With a spoon or a piping bag, add the whipped cream mousse to the center of the sponge. Place another sponge square on top of the strawberry and whipped cream. Brush the top sponge layer with more strawberry syrup and spread another 1 or 2 teaspoons of strawberry preserves. Add a dollop or pipe more whipped cream mousse on the top layer.
Before serving, garnish with a fresh strawberry and a sprig of mint leaves.
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