Strawberry Sponge Cakes with Whipped Cream marydukecooks.com
2 quarts sliced fresh strawberries
Granulated sugar, (To sweeten 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 (Place cold eggs in a bowl of hot tap water 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
Strawberries: Lay paper towels on dishtowels to help prevent staining. Cap, wash, and lay strawberries on dishtowels to dry. After strawberries have dried, slice strawberries into a medium bowl and add sugar to taste. Let sit for at least 30 minutes to 1 hour for sugar to dissolve and juices to form. Set aside.
Sponge Cakes: Preheat oven to 350ºF. Place 18 muffin paper liners in muffin pans and spray with non-stick spray. Sift flour, baking powder and salt together. Measure 2% Milk then add vanilla and butter extracts. Beat softened butter 1 to 2 minutes on medium high speed with a mixer. 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 each egg.
Reduce mixer speed to low. Add flour in 3 additions and milk in 2 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, overflow, and stick to the top of the muffin pan. Bake 16-18 minutes or until a toothpick comes out clean. Cool in muffin pan. (If you remove them before they are cool, the muffins will collapse.) Serve with Strawberries and whipped cream. Makes 18 sponge cakes.
Whipped Cream: Chill bowl and wire beaters. Add whipping cream and powdered sugar to mixing bowl. Turn mixer to high and beat until stiff peaks form. Tip: Cover mixer and bowl with a clean dishtowel. When whipping cream splatters the mess will go in the towel and not all over the room!
Published in The News and Neighbor on May 15, 2019.