Desserts
Strawberry Shortcake
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Ingredients
4 eggs, separated
1/4 tsp. cream of tartar
sugar
1 cup flour
1/3 cup water
1/4 cup oil
1 1/2 tsps. baking powder
1 1/2 tsps. vanilla
2 pts. fresh strawberries, hulled
1 1/2 cups LVD heavy cream, whipped
Directions
In large bowl, with electric mixer at high speed, beat egg whites & cream of tartar until soft peaks form.
Sprinkle in 1/4 cup sugar, 2 tbs. at a time, beating well after each addition until sugar is completely dissolved.
In smallbowl at medium speed, beat egg yolks and all but last 2 ingredients & 1/2 cup sugar until well mixed.
Fold flour mixture into beaten egg whites, just until blended. Pour mixture into an ungreased 9" tube pan.
Bake 1 hour at 325 degrees F.
Invert cake; cool completely.
Cut strawberries in half lengthwise.
Remove cake from pan; slice horizontally into 2 layers.
Place bottom layer on cake dish, spread with 1/2 of whipped cream, and top with 1/3 of strawberries.
Top with 2nd layer of cake. Spread remaining whipped cream on top of cake and garnish with remaining strawberries.