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Strawberry Shortcake at Sunshine Seasons

You remember on Friday how I shared my review of the Strawberry Shortcake from Sunshine Seasons? So many of you were intrigued and so I found the recipe and knew I had to share it with you all!  See, now you can make it at home!  Get ready for some delicious Strawberry Shortcake goodness!

Ingredients

  • 2 quarts fresh strawberries
  • 1 sponge cake sheet see recipe below
  • 1 quart whipped cream
  • 1/2 cup powdered sugar
  • 1/4 cup strawberry glaze
  • Sponge Cake:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour or 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar

Instructions

  • Wash and dry strawberries.
  • Remove stems and cut in half lengthwise.
  • Prepare whipped cream by placing whipping cream in mixer on high speed. Whip for 1-2 minutes.
  • Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.
  • Cut sponge cake sheet into three layers vertically.
  • Lay first layer of sponge inside 8 x 12 rectangular cake frame.
  • Top with whipped cream and strawberries.
  • Repeat process three times.
  • Remove frame and ice sides with whipped cream.
  • Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.
  • Heat oven to 375 degrees.
  • Line pan with cooking parchment paper, aluminum foil or waxed paper.
  • Spray with pan spray.
  • Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
  • Pour eggs into medium bowl.
  • Gradually beat in granulated sugar.
  • Beat in water and vanilla on low speed.
  • Gradually add flour, baking powder and salt, beating just until batter is smooth.
  • Pour into pan, spreading to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
  • Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar.
  • Carefully remove paper.
  • Trim off stiff edges of cake if necessary.
  • Cool on wire rack at least 30 minutes.