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Strawberry Shortcake Updated

Strawberry Shortcake Updated

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Cake batter

    • Cooking spray
    • 1 ½ cups graham cracker crumbs
    • 🥚 4 eggs, separated
    • ½ cup honey
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt

  • Strawberry syrup

    • 3 green cardamom pods, crushed
    • 1 whole clove, crushed
    • 1 tablespoon white sugar
    • ½ cup red Zinfandel wine
    • 2 tablespoons lemon juice
    • 🍓 1 pound fresh strawberries, quartered

  • Whipped cream

    • 1 cup cold heavy cream

STEPS

1

Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with cooking spray and parchment paper.

2

Mix egg yolks, honey, vanilla, baking soda, and salt in a bowl. Fold in graham cracker crumbs lightly.

3

In a separate bowl, beat egg whites into stiff peaks, then gently fold into the crumb mixture.

4

Spread the batter in the prepared pan and bake for 30 minutes until golden brown.

5

Cool the cake for 10 minutes in the pan before releasing it, then cool completely on a wire rack.

6

Prepare the syrup by heating cardamom, clove, sugar, wine, and lemon juice in a saucepan. Pour hot syrup over strawberries and chill for 2 to 3 hours.

7

Chill the mixing bowl and beaters for whipped cream, then beat heavy cream on high until stiff peaks form (approximately 1 minute).

8

Remove cardamom and clove from syrup, and top the cake with strawberries and syrup. Serve with whipped cream.

NUTRIENTS

Per 1 serving

🔥

247

Calories

  • 4
    Protein
  • 30
    Carbs
  • 12
    Fats

💡 Chilling metal mixing bowls and beaters creates a better texture for whipped cream.For a non-alcoholic version, substitute Zinfandel wine with cranberry juice.Use fresh, ripe strawberries to enhance flavor.