Fresh Homemade Strawberry Shortcake

We went to Costco last weekend and got some staple items.  I am always amazed at how much we end up spending there even though everything we purchase is cheaper per unit than we could get it elsewhere.  I suppose it is because the quantities are so large that it is always such a large bill.  Anyway, we got a big container of strawberries.   So, of course, we had to have some shortcakes!  I don’t really care for the biscuit type of shortcake, I have always preferred the sponge cakes you can buy at the store.  So, a couple of years ago when my mother was cleaning out her cabinets and offered me a shortcake pan, I snatched it right up (Thanks, Mom!)  After making homemade shortcakes, I wouldn’t go back go those store bought cakes.  Unless, of course, I could get them free!

Strawberry Shortcake Recipe

Makes 6 cakes

3 egg yolks
4 1/2 teaspoons lemon juice
1/2 cup sugar
3 egg whites
1/2 cup cake flour

Preheat oven to 325 degrees.  Combine egg yolks, lemon juice and sugar and beat until thick.  Beat egg whites until they peak.  Gently fold egg yolk mixture into egg whites.  Sift flour over eggs, a few tablespoons at a time.  Gently fold in after each addition.

Pour into ungreased shortcake pan.  Bake about 30 minutes.  Invert the pan and cool on wire cooling rack 1 hour before removing.  Loosen edges with a knife and carefully pull out each cake.

I don’t normally sift flour in recipes that call for it, but I do sift the flour in this recipe.  If you don’t have cake flour on hand, you can substitute 1/2 cup minus 1 Tablespoon all purpose flour.

Notice our dog in the background?  She would really like a sample!