Strawberry Sponge Cakes with Whipped Cream

Strawberry Spongecakes

Strawberry Sponge Cakes with Whipped Cream- 18 servings

2 quarts sliced fresh strawberries
Granulated sugar, (for strawberries)
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon iodized salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, at room temperature (set in a bowl of hot tap water for 10 minutes)
3/4 teaspoon vanilla extract
1/2 teaspoon butter extract
2/3 cup 2 % milk
1/2 cup powdered sugar
2 cups heavy whipping cream

For Strawberries: Cap, wash and set strawberries out to dry dish towel. Lay paper towels on top of dishtowel to help prevent stains. After strawberries have dried, slice strawberries into a medium bowl and add granulated sugar to taste. Let sit for at least 30 minutes to 1 hour for sugar to dissolve and juice to form.

For Shortcakes: Preheat oven to 350 degrees F. Place 18 muffin paper liners in muffin pans and spray with non-stick spray. Sift measured flour, baking powder and salt together. Measure 2% Milk and add vanilla and butter extracts.  With a mixer beat softened butter for 1 to 2 minutes on medium high speed in a mixing bowl. Use paddle or flat beater. Gradually add sugar and beat for another 3 to 4 minutes or until light and fluffy (It will change color). Scrape sides of bowl. Add eggs, one at a time mixing 1 minute after adding each egg. Reduce mixer speed to low. Add flour in 3 additions and milk in two additions. Begin and end with flour (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Batter will be the consistency of cupcake batter. Using an ice cream scoop, fill prepared 18 muffin papers half way full. Don’t be tempted to fill higher than half way or the shortcakes will rise too high and stick to the top of the muffin pan. Bake 16-18 minutes or until a toothpick comes out clean. Cool in muffin pan. Serve with Strawberries and whipped cream

For Whipped Cream: Chill bowl and wire beaters. Add Heavy whipping cream and powdered sugar to mixing bowl. Turn mixer to high and beat until stiff peaks form. Tip: Cover the mixer and bowl with a clean dishtowel. Then when the whipping cream splatters the mess will go in the towel and not all over the room!

Published in The News and Neighbor on May 31, 2014

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