Strawberry Shortcakes

January 14, 2015


With an hour until our potluck I felt determined to bring my all. A quick slip of the knife and a dusting of sugar later, my strawberries were well on their way to ensue jealously amongst friends.


With the electric mixer down for the count, I brought the phrase, “no pain, no game” to life as my egg whites turned to meringue in the blink of an eye. With 15 minutes to spare I breathed a sigh of relief as the first batch of soft spongy lady fingers were hoisted from the heat of the oven. Victory had come in the form of sweet strawberries and cream. If I only the winnings were not shared.


This recipe is super fast and super fun!



Strawberry Shortcakes

“Strawberries and cream. What more could you want?"


Prep Time: 20 minutes                                           Total Time: 1 hour                                         Makes: 15 shortcakes




  • 1/2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 6 large eggs (separated)

  • 2/3 cups sugar



  1. Sift together the cornstarch and the flour into a mixing bowl (this will ensure no clumps form in the batter).

  2. In a large bowl, beat the egg whites to firm peaks. Slowly, add the sugar and beat for an additional 2 minutes.

  3.  In a separate bowl, beat the egg yolks until smooth and combine with a quarter of the meringue. Using a rubber spatula, fold the egg yolk mixture into the remaining meringue (don’t be too thorough or otherwise risk deflating the batter).

  4. Add the dry ingredients and fold until completely combined.

  5. Line a sheet tray with parchment paper. Using a pastry bag (or a ziplock bag or even a cookie scoop) pipe 3 inch filled circles onto the sheet tray. Bake in the over for 10 minutes or until golden and spongy (be sure the sheet tray is cool before pipping or risk spreading).

  6. Using a straight edge spatula, delicately remove the lady fingers and allow to cool. Top with whipped cream and macerated strawberries.Dust with confectioners sugar.

Optional: You can create any shape you desire. They don’t have to be circles.



Macerated Strawberries

  • 1 pound Fresh Strawberries

  • 2 tablespoon Sugar

  1. Quarter the strawberries and place into a bowl. Mix with sugar an allow to sit for 1 – 2 hours in the refrigerator.

  2. Strain the juice and reserve for the whipped cream.

Strawberry Whipped Cream

  • 1 cup heavy cream

  • 2 tablespoon confectioners sugar

  • Pinch Salt

  • 1/4 cup fresh strawberry juice

  1. Using an electric mixer or by hand, whip the heavy cream to medium peaks (the heavy cream should stand up but droop).

  2. Add the confectioner sugar and salt. Whip to firm peaks (the heavy cream should stand and not droop).

  3. Slowly add the strawberry juice while whipping the cream. Whip until the cream re-reaches the firm peak stage.



  *Store the shortcakes in an airtight container to keep crisp.

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 161                                        Added Sugars: 13g               Vitamin A                                                           10%

Total Fat:                                                                              8g               Vitamin B6                                                          3%

    Saturated Fat:                                                                4g               Vitamin B12                                                        8%

Cholesterol:                                                                   87mg               Vitamin C                                                           13%

Sodium:                                                                           32mg                Vitamin D                                                            3%

Potassium:                                                                     70mg                Iron                                                                        8%

Total Carbohydrates:                                                    21g               Calcium                                                                 2%

    Dietary Fiber:                                                                1g               Riboflavin                                                           10%

Protein:                                                                            3g                Folate                                                                   6%


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