Recipes Strawberry Shortcake Sunshine Seasons The Land – Epcot
Yield: 12 servings
Ingredients:
2 quarts fresh strawberries
1 sponge cake sheet (see recipe below)
1 quart whipped cream
1/2 cup powdered sugar
1/4 cup strawberry glaze
strawberries for garnish
strawberry glaze for garnish
Method of Preparation:
- Wash and dry strawberries.
- Remove stems and cut in half lengthwise.
- Prepare whipped cream by placing whipping cream in mixer on high speed.
- Whip for 1-2 minutes.
- Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.
- Cut sponge cake sheet into three layers vertically.
- Lay first layer of sponge inside 8 x 12 rectangular cake frame.
- Top with whipped cream and strawberries.
- Repeat process three times.
- Remove frame and ice sides with whipped cream.
- Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.
Sponge Cake:
Ingredients:
3 each eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar
Method of Preparation:
- Heat oven to 375 degrees.
- Line pan with cooking parchment paper, aluminum foil or waxed paper.
- Spray with pan spray.
- Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
- Pour eggs into medium bowl.
- Gradually beat in granulated sugar.
- Beat in water and vanilla on low speed.
- Gradually add flour, baking powder and salt, beating just until batter is smooth.
- Pour into pan, spreading to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
- Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar.
- Carefully remove paper.
- Trim off stiff edges of cake if necessary.
- Cool on wire rack at least 30 minutes
