Strawberry Shortcake (Cake)
is a traditional recipe found on the Maryland Eastern Shore.
Makes 8 servings
Time: 20 minutes
Time: 25 - 30 minutes
oven to 375°
In a mixing
bowl, you want to whip the
egg yolks. The add half cup
sugar gradually (one tablespoon at a time).
Next, add the lemon juice and rind.
You want to beat until the mixture is thick and has lemon yellow
color. The next step is to
fold the cake flour into mixture.
In a separate small mixing
bowl, you will
whip the egg whites and add salt until stiff. Again, you want to add the remaining half-cup sugar (again one
tablespoon at a time). Now,
you will fold the egg whites into the flour mixture.
In two un-greased round layer cake pans,
pour the ingredients. Bake
the cakes for 25 to 30 minutes.
want the cake to spring back when you touch the center.
Remove from pan and invert cake on bottom of pan to allow cooling.
You want to keep eight good strawberries
for garnish. In a mixing bowl, put the
strawberries and add the sugar. You
want to take a glass and mash the strawberries fine.
Take your serving plate and place one
layer of the cake. Next,
spread half the strawberries on the top. Then add next layer and again spread the remaining strawberries
over the top.
The final step is to spread the whip
cream over top strawberry layer. Cut
into six or eight servings. Use
saved whole strawberries and any extra whip cream to garnish each