SOUTHERN STYLE STRAWBERRY SHORTCAKE

At some point this summer,

you know you will be serving

Strawberry Shortcake!

This is Mother's recipe

for THE most delightful

summer dessert ever!

True to her Mississippi Style!

Southern Style Strawberry Shortcake

The Strawberry Sauce

4 cups frozen whole strawberries, thawed

 3 T. lemon juice

 1 t. vanilla

2 ounces powdered sugar

The Sponge Cake

7 egg whites

 7 egg yolks

 1 1/4 cup granulated white sugar

 1/3 cup whole milk, heated

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 cup cake flour

Whipped cream

 The Strawberry Sauce

 Slice about 1/3 of strawberries into halves and set aside. Using a blender, puree about 1/3 of the strawberries and set aside. Leave 1/3 of strawberries whole. Place sliced and whole strawberries in a medium sized bowl, then gently stir in lemon juice, vanilla extract and sugar. Next pour in pureed strawberries and mix well. Refrigerate strawberries for a couple of hours; overnight works best.  

The Sponge Cake

 Preheat oven to 350 degrees F. Lightly spray a 9” x 5” x 3” loaf pan with cooking spray and set aside. In a small mixing bowl, beat egg whites until stiff, about 2 minutes and set aside.

In a separate medium mixing bowl, beat egg yolks well for about 2 minutes. Add sugar to yolks and stir well until mixture is lemon colored. Pour milk, vanilla flavoring and lemon juice into a measuring cup and heat until hot in microwave; heat to hot not until boiling. Add to egg yolk mixture and beat well.

 Next stir in cake flour; blending well. Finally stir in egg whites and also blend well. Pour sponge cake mixture into greased loaf pan and bake at 350 degrees F. for about 40 minutes.

When ready to serve, cut a piece of short cake and top with strawberry sauce and whipped cream.  Delightful!