There are food pairings that have stood the test of time, and for good reason. These classic combinations are well-loved either for their complimentary properties or their contrast. Think chocolate and mint, honey and lemon, caramel and salt, banana and brown sugar, and so on. One of the most popular (and prettiest) combinations in my opinion is strawberries and cream. Tart, sweet strawberries and rich cream go hand in hand. Visually, they also make a stunning pair, with the bright red berries glistening against the cream’s stark white.
As far as cakes go, the strawberries and cream combination has always been well-loved and is never out of fashion. While we often get excited about new and unusual pairings and overly decadent desserts, there is something about the good old strawberry shortcake that always hits the right spots. Simple, clean flavors, fresh and almost palate-cleansing, the strawberries and cream duo is something every baker should have in their repertoire.
1/2 cup cake flour, sifted
3/4 cup granulated sugar
6 pcs egg whites
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp vanilla extract
12 pcs fresh strawberries, halved
2 1/2 cup whipped cream
1/4 cup powdered sugar
- Preheat oven to 300˚F.
- Combine 1/4 cup sugar, flour and salt. Sift then set aside.
- Beat the egg whites until foam forms using the lowest speed of your mixer.
- Put in salt, vanilla extract and cream of tartar. Beat at medium speed until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar while mixing. Continue mixing (at high speed) for one to two minutes.
- Pour in the mixture in a bowl, then fold the flour mixture one part at a time.
- Pour the mixture in a round cake pan. Bake for 30 to 40 minutes.
- Remove cake from the oven and let cool in a wire rack.
Frosting and Assembling the cake
- Place cream and powdered sugar in a bowl. Beat on high speed until firm peaks form.
- Cut the cake in half using a serrated knife and spread a thin layer of whipped cream in between layers. Place about eight pieces of strawberries, halved.
- Cover the top and sides with the whipped cream. Pipe around the edge of the cake.
- Decorate with the remaining strawberries.