I’ve gone head-first into the abundance of local strawberries. Last weekend I went to pick my own from a farm just north of Toronto and I knew I had to make strawberry shortcake(s).

The recipe can be assembled as cake (use a round spring form pan, cut cake in half to make two cake rounds), piled freestyle on dessert plates or my preference, in sundae glasses kinda’ like individual trifles.

The making of the cake is pretty easy, just that you use 3 bowls and a baking dish but otherwise, easy, straightforward and after you make this you will agree, delicious!

Strawberry Shortcakes

(serves 8-10)

For the cake

9 x 13″ deep pan

1 cup all purpose flour

1 tsp. baking powder

1/4 tsp. salt

3 large eggs, separated

1 cup sugar (divided into two)

splash of white vinegar or lemon juice

6 Tbsp. unsalted butter, room temp.

1 tsp. vanilla extract

1/2 cup milk

Strawberries

5 cups sliced ripe strawberries

1/2 cup granulated sugar

Whipped Cream

2 cups heavy cream (cold)

2 Tbsp. powdered milk (a stabilizer)

1/3 cup powdered sugar

2 tsp. vanilla extract

1. Pre-heat your oven to 350F, middle rack. Grease your pan with butter or cooking spray, line with parchment (so you can easily lift out the cake), set aside.
2. In a bowl, add flour, baking powder and salt, mix with a fork, set aside.
3. In a second bowl, beat egg whites and vinegar to soft peaks. Gradually add 1/2 cup sugar until stiff peaks have formed. Set aside.
4. In a third bowl, add the remaining sugar, butter, egg yolks, vanilla and beat with a hand mixer. Slowly add the milk, mix in.
5. Add half the meringue into the batter, use a spatula to gently fold in. Add remaining meringue, fold in.
6. Pour into your pan, smooth top of cake mix with your spatula, place in your pre-heated oven for 30-35 minutes (insert a toothpick in the centre of cake – should come out clean). Allow to cool 10 minutes, grab onto the parchment, lift cake up and transfer to a wire rack to cool.
7. In a bowl, combine the strawberries, sugar and allow to macerate for about 15 minutes. Set aside.
8. In a bowl, whip the cream, powdered milk, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
9. To assemble, cut the cake into 16 or 20 pieces. Place a piece on a plate or (my preference) in a sundae bowl or tumbler glass (you may cut your cake into cubes so they fit easier).
10. Spoon over some strawberries (and juices) then spread a layer of whipped cream.Top with a second piece of cake, more strawberries, a good dollop of whipped cream, strawberry garnish to top everything. Serve.