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
- Beat egg yolks in a large bowl until they turn light yellow. Add sugar slowly and beat unitl smooth.
- In a seperate bowl sift together the flour and the baking powder..
- Gently mix flour mixture into egg yolks until thoroughly incorporated and smooth.
- Beat egg whites and cream of tartar in a separate large bowl until they achieve firm peaks (but not dry).
- 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.
- 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.
- 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.
- Remove from oven and let completely cool before cutting and topping.
- 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.
- 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.