makes one 8" layer cake
The days are long, the weather is warm, and the fireflies are aglow. It can only mean one thing: Independence Day has nearly arrived. The Fourth has always been one of my favorite holidays, if not just because of the accompanying summer magic... Sundresses dance in the summer breeze, watermelon slices become a form of hydration, and the scent of charcoal wafts through the air. Patriotic tunes enchant parks from sea to shining sea, striped blankets create a patchwork quilt over large swathes of grass, and bright bursts of colorful sparks illuminate the night sky. It's summer simplicity and celebration at its finest.
But what would summer be without fresh berries bedecking every meal? Berries and cream are a must during these warmth summer months, and no better version exists than the strawberry shortcake.
This summer specialty is made a zillion different ways, but in my family, we prefer it with sponge cake. The airy cake soaks up sweet strawberry juice like nobody's business, while maintaining just the right chew in combination with marinated berries and smooth whipped cream.
My great-aunt ran a catering business and was quite the bakeress (we're talking the walk-in refrigerator, professional Hobart mixer in her basement kind...and yes, I'm a little jealous). She was always whipping up goodies for family functions, and she was especially famed for her sponge cake recipe.
Alas, after years of safe-guarding her cherished creation, it's time to share it. A little generosity goes a long way, you know. I hope she knows it's for the betterment of the sponge cake world, and that she's proud it works beautifully with a simple gluten-free cup-for-cup substitution (yours truly is a GF gal, though to be clear, it's not by choice). If you opt to make a version sans a pastry chef's best friend, however, the texture of the GF cake will be just a teensy bit more melt-in-your-mouth than spongey, though I promise it's every bit as delicious as the original. (Note bene: this recipe remains exactly the same with all-purpose flour and gluten free flour — a rarity!)
Save room for a second slice. And save this recipe - you'll want to whip it up over and over throughout berry season, especially as your afternoon tea becomes iced and enjoyed outside.
x Alexandra
Ingredients
Sponge Cake
6 eggs, separated
1 c. sugar
2 T. cold water
1 t. vanilla
1 c. flour (I substitute all-purpose flour with King Arthur's Cup for Cup Baking Flour*)
1/2 t. xanthan gum* (GF version only; only use if your blend does not contain any)
2 t. baking powder
1/4 t. cream of tartar (optional, as a stabilizer)
*King Arthur's and other GF cup-for-cup blends include xanthan gum in the mix. If your blend does not contain any, 1/2 t. will do the trick.
Strawberry Filling
32 oz. fresh strawberries
1-2 T. superfine sugar (or to taste)
a squeeze of lemon juice
Whipped Cream
1 quart (32 oz.) heavy (or whipping) cream
1-2 T. superfine sugar (to taste)
1/4 t. - 1 T. vanilla (to taste)
1/4 t. cream of tartar (optional, as a stabilizer)
Note: Depending on how you construct your shortcake(s), you may end up with extra strawberry and/or whipped cream. Personally, I love to have more of both — they make a perfect little snack (or preferably breakfast dessert).
Preparation
Sponge Cake
- Preheat oven to 350°. Grease, flour, and line two 8" cake pans with parchment. You can use 9" pans if that's all you have, but slicing into layers is easier with 8". (If making gluten-free cakes, I like to spray the bottom of the cake pans with coconut oil, line with parchment, then spray the parchment and sides. That's all you need to do!) If you prefer to make individual shortcakes, spray muffin tins with baking spray or coconut oil (for the GF version).
- In a stand mixer, beat the egg yolks on low speed for a couple minutes. Add the sugar gradually, a couple tablespoons at a time, incorporating each addition thoroughly. After all sugar is added, beat on medium-high speed until light and fluffy, 7-10 minutes. (If making the gluten free version, err on the side of 10 minutes - it's always best to get more air into gluten free batters!)
- In the meantime, beat the egg whites with the cream of tartar until quite stiff.
- Now that your egg + sugar fixture is nice and fluffy, add the water (make sure it is ice cold) and vanilla to it, mixing thoroughly.
- Sift together the flour and baking powder over the egg/sugar mixture and fold until thoroughly combined.
- Gently fold in the beaten egg whites, incorporating fully but being careful not to over mix.
- Divide mixture evenly between cake pans and bake for 30-40 minutes, rotating pans after 15 minutes. If making cupcakes, line a muffin tin with paper cups and fill all the way; bake for 15-20 minutes until the tops are light golden brown and spring back when touched.
- Cool for 5 minutes in pans before removing from to cool on wire racks. Cool completely before splitting either the full-size cakes or cupcakes.
Strawberries
- Hull and slice the strawberries.
- Squeeze a little lemon juice into a bowl and add the sugar. Mix well, cover, and put in the refrigerator to stew until it's time to assemble the cake.
Whipped Cream
Put cream, vanilla, and cream of tartar (optional) in a bowl and whip until spoonable.
Assembly
- Split cakes or cupcakes in half, putting the bottom layer on a dish sliced side up.
- Drizzle just a little strawberry juice over the top, followed by evenly distributed spoonfuls of strawberries.
- Layer on whipped cream.
- Repeat steps 1-3 until you've used all layers but one.
- Place top layer on, followed by whipped cream or sliced berries and confectioners' sugar. At this point you can choose to cover the entire cake with whipped cream, or just top with more strawberries, whatever your preference. The cake is your oyster!
Happy Independence Day!
