Strawberry Vanilla Shortcake

Strawberry Shortcake, everyone's favorite summer dessert. Vanilla scented sponge cake, juicy macerated strawberries, topped with fresh whipped cream of course!

Strawberry Vanilla Shortcake

Vanilla Sponge Cake

110 g all purpose flour

1 tsp baking powder 

pinch of salt

60 g milk

30 g butter

3 eggs

3 yolks

175 g sugar

1 vanilla bean, scraped

Preheat oven to 350 degrees Fahrenheit. Bring eggs and yolks to room temperature. Whip eggs, yolks, sugar, and vanilla bean until light and fluffy about 3-5 minutes. Sift flour, baking powder, and salt. Fold into egg mixture, being very careful to not deflate the eggs. Melt the butter with the milk and fold into the batter. Spread onto a parchment lined, lightly greased half sheet pan. Bake for 7-10 minutes or until lightly golden. Remove from the sheet pan immediately and let cool.

Macerated Strawberries

450 g strawberries

50 g sugar

1 vanilla bean, scraped

Wash and quarter the strawberries. Stir berries, sugar, and vanilla bean together. Macerate at room temperature for 10-15 minutes.

Whipped Cream

430 g heavy cream

25 g powdered sugar

Whip cream and sugar together until medium peaks.

Strawberry Shortcake Assembly 

Cut sponge cake into 4 inch discs. Top cake with a dollop of cream and about 1 heaping tablespoon of strawberries. Layer with another slice of cake and repeat. Serve immediately.