Strawberry shortcake….no not the character even though I totally love her since I was kid! I mean the dessert! What can possibly be better than fresh strawberries, whipped cream and a soft light cake? It screams summer is here!
Strawberries are great when in season and local makes them even better! The smell of fresh picked strawberries is just amazing, I wish I could bottle it up! I also wish the season lasted longer here…but its very short in fact too short…most areas near me have them only available in June! I do at times find Ontario berries at the grocery store well into July if I am lucky!
This dessert is so light tasting and delicious,you might not be able to stop yourself at just one!
This is the same sponge cake I use for my trifle, original sponge cake recipe from recipes4cakes. I added lemon zest to the cake batter as it takes away that egg-y taste and smell…that I don’t care for! It tastes so much better, who knew a little lemon zest can make such a difference?!
This recipe will make approx 12 mini bundt sponge cakes!
What you will need for cake:
- 1 cup unbleached white flour
- 1 tsp baking powder
- 4 eggs separated
- 1 tsp lemon zest
- 4 tbsp cold water
Whisk together the egg yolks and sugar till light and creamy, stir in the water. Sift together the baking soda and flour (I just whisk it together) combine into the egg yolk mixture.
Beat the egg whites until foamy, fold in gently in the batter along with the lemon zest.
Fill bundt or muffin pan with batter using a ladle or deep spoon fill half way, as it does rise.
Bake at 350 for 20 minutes, approx check with toothpick. Remove and cool on wire rack
- 1 pint strawberries
- Whipped cream
Rinse berries and slice. You can combine the berries with the whipped cream or add them separately. Slice the cakes in half and fill in with the berries and whipped cream.
I made a simple glaze with icing sugar and milk to drizzle on top for an extra touch of sweetness….it is totally optional! Enjoy!