Amjad's Strawberry Shortcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup white sugar7 eggs1 tsp salt1 tsp vanilla1 tsp lemon extract (optional)4 very ripe strawberries, hand mashed2 1/4 cups bread flour3 cups whipping cream2 pints strawberries, sliced (reserve 8 for garnish)
Preheat oven to 390 F (200C). Thoroughly grease a 10" springform tin.
Whip eggs and sugar together for 12 minutes.
Beat in salt and extracts.
By hand, fold in strawberries and flour gently so you don't deflate the eggs!
Pour immediately into the pan and bake 25 minutes.
Cool 30 minutes in pans before turning out.
Whip cream to stiff peaks, adding sugar if desired.
Slice cake into 3 layers.
Layer cake, a thin layer of whipped cream, strawberries, another thin layer of whipped cream and more cake until all the strawberries and 1/2 the cream have been used.
Cover the cake with the remaining whipped cream and decorate as desired, using the whole strawberries for garnish. Serve within 48 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Whip eggs and sugar together for 12 minutes.
Beat in salt and extracts.
By hand, fold in strawberries and flour gently so you don't deflate the eggs!
Pour immediately into the pan and bake 25 minutes.
Cool 30 minutes in pans before turning out.
Whip cream to stiff peaks, adding sugar if desired.
Slice cake into 3 layers.
Layer cake, a thin layer of whipped cream, strawberries, another thin layer of whipped cream and more cake until all the strawberries and 1/2 the cream have been used.
Cover the cake with the remaining whipped cream and decorate as desired, using the whole strawberries for garnish. Serve within 48 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 319.2
- Total Fat: 19.2 g
- Cholesterol: 154.1 mg
- Sodium: 45.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.6 g
- Protein: 6.3 g