Holiday Recipes
4th of July Strawberry Shortcake
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Ingredients
4 eggs, separated 1/4 tsp. cream of tartar sugar 1 cup flour 1/3 cup water 1/4 cup oil 1 1/2 tsps. baking powder 1 1/2 tsps. vanilla 2 pts. fresh strawberries, hulled 1 1/2 cups LVD heavy cream, whipped
Directions
In large bowl, with electric mixer at high speed, beat egg whites & cream of tartar until soft peaks form. Sprinkle in 1/4 cup sugar, 2 tbs. at a time, beating well after each addition until sugar is completely dissolved. In smallbowl at medium speed, beat egg yolks and all but last 2 ingredients & 1/2 cup sugar until well mixed. Fold flour mixture into beaten egg whites, just until blended. Pour mixture into an ungreased 9" tube pan. Bake 1 hour at 325 degrees F. Invert cake; cool completely. Cut strawberries in half lengthwise. Remove cake from pan; slice horizontally into 2 layers. Place bottom layer on cake dish; spread with 1/2 of whipped cream; top with 1/3 of strawberries; top with 2nd layer of cake. Spread remaining whipped cream on top of cake; garnish with remaining strawberries.