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Strawberry Shortcake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 eggs
1 1/2 cups sugar, divided
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 to 1 1/2 quarts fresh strawberries, sliced
Whipped cream
In a mixing bowl, beat eggs on medium speed for 3 minutes Gradually add 1 cup sugar, beating until thick and lemon colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin.) Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes. Just before serving cut the cake into serving pieces; cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream. Makes 9 servings.
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