Happy Humpday!

Today, I am trying a Wordless Wednesday post...and I have already failed miserably by typing these few words. So let's try again, starting NOW...

Strawberry Shortcake

Fluffy clouds of whipped cream and fresh strawberries nestled between layers of moist vanilla cake.

Print Recipe

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: -8

Author: I Sugar Coat It

Prepare three 7" round pans and set aside.
Place eggs, sugar, salt and vanilla beans in the bowl of electric stand mixer.
Attach whisk attachment and set speed to medium-high. Whisk together for 12 minutes. The mixture should appear foamy and light but firm consistency.
Sift flour onto the egg mixture and fold slowly but steadily. Best results achieved when you use your hand to fold the mixture.
Pour even amounts of batter into prepared pans. I use a scale to ensure even distribution among pans.
Bake at 400ºF for 20-25 minutes, or until done. The cake should be of a dry appearance, but spring to the touch.
Allow to cool for fine minutes in pan, then turn out onto cooling rack and allow to cool completely.

Place the mixing bowl in the freezer for about 3 minutes. Remove from freezer and pour cream into bowl. Add the icing sugar and vanilla extract and whip on high until firm peaks form.
Assemble and enjoy!

(adapted from Baking Arts course material)

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