Posts Tagged ‘Shortcake’

“Lighter than Air” Strawberries and Shortcake

August 27, 2008

This recipe for whole wheat shortcake is as light as a feather and goes perfectly with strawberries and cream.  If you believe that whole wheat always feels heavy and dense or that it doesn’t go over well as a dessert cake, then you’ve got to try this one!


4 eggs, separated

1/4 C Sugar

1/2 C Sugar

1 C Whole Wheat Flour (I used hard white wheat flour)

1/3 C water

1/4 C oil

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla extract

2 Cups fresh or frozen strawberries

1 C whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla

extra sugar for strawberries


1.  In a large bowl, beat egg whites with an electric mixer until soft peaks form.  Continue beating while adding the 1/4C of sugar a little at a time.  Continue beating until sugar is completely incorporated and the egg whites reach the stiff peak stage.

2.  In another different mixing bowl, beat the egg yolks, flour, water, oil, baking powder, vanilla, and the 1/2C of sugar until smooth.  With a rubber spatula, gently fold the flour mixture into the egg white mixture.  Pour batter into a greased and floured 9-inch springform pan.

3.  Bake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with a finger.  Remove from oven and allow to cool completely.

4.  Beat whipping cream with an electric mixer until soft peaks form.  Add the tablespoon of sugar and the 1/2 teaspoon of vanilla.  Beat until cream is stiff.

5.  Slice fresh strawberries and sprinkle with a little sugar.  Let sit until the juices begin to run.  Or use frozen strawberries (like I did) if fresh strawberries aren’t currently available.  Let them defrost for a few minutes before slicing and sugaring them. 

6.  To serve, slice wedges of the cake in half and spread with cream.  Dollop cream on top of the cake and spoon strawberries over the top. 

7.  Enjoy!!!