Strawberry Tall Cake

Preparation Time: 30
Cooking Time: 30
Ready After: 1 hour
Difficulty Level: Moderate


  • 8 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/2 teaspoon baking powder
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • 2 cups heavy (whipping) cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 quart strawberries, washed stemmed and sliced
  • 1/4 cups sugar
  • 1 tablespoons Grand Marnier
  • mint and strawberry slices for garnish



  1. Beat egg yolks in a large bowl until they turn light yellow. Add sugar slowly and beat unitl smooth.
  2. In a seperate bowl sift together the flour and the baking powder..
  3. Gently mix flour mixture into egg yolks until thoroughly incorporated and smooth.
  4. Beat egg whites and cream of tartar in a separate large bowl until they achieve firm peaks (but not dry).
  5. Fold egg white mixture into batter 1/3 at a time. Do this gently and don’t worry if there are still some white streaks.
  6. Line a half sheet pan with parchment paper. Pour batter onto parchment lengthwise down the middle. Using a large offset spatula to spread the batter to the sides evenly.
  7. Place in a 350 degree oven and bake until light golden brown and a toothpick poked in the middle comes out clean, about 20 minutes. Do not over-bake.
  8. Remove from oven and let completely cool before cutting and topping.

Chantilly Cream

  • Beat 2 cups cream in a large chilled bowl until increased in volume 1/3. Add vanilla and powdered sugar and continue to beat until moist but firm peaks.

Strawberry Filling

  • Pour sugar and Grand Marnier on strawberries and mix together in a bowl. Let macerate for 15 minutes.


  • Turn cake over and peel off parchment paper. At this point you can cut into shapes for individual servings or you make as a whole. Top shortcake with strawberry mixture and top with Chantilly cream. Garnish with fresh strawberry slices and fresh mint leaves.
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