Buckhannon Strawberry Shortcake
Makes 8 servings

Cake
- 5 - eggs, separated
- 1 - cup sugar
- 1 - cup cake flour, sifted 4 times
- 1/4 - teaspoon salt
- 1 - Tablespoon grated lemon rind
- 1-1/2 - tablespoons lemon juice

Strawberries

Preheat oven 375° F.

Cake

In a mixing bowl, you want to whip the egg yolks. The add half cup sugar gradually (one tablespoon at a time).
Next, add the lemon juice and rind. You want to beat until the mixture is thick and has lemon yellow color.
The next step is to fold the cake flour into mixture.
In a separate small mixing bowl, you will whip the egg whites and add salt until stiff.
Again, you want to add the remaining half-cup sugar (again one tablespoon at a time).
Now, you will fold the egg whites into the flour mixture.
In two un-greased round layer cake pans, pour the ingredients. Bake the cakes for 25 to 30 minutes.
You want the cake to spring back when you touch the center. Remove from pan and invert cake on bottom of pan to allow cooling.

Strawberries

You want to keep eight good strawberries for garnish. In a mixing bowl, you want to put the strawberries and add the sugar. You want to take a glass and mash the strawberries fine.
Take your serving plate and place one layer of the cake. Next, spread half the strawberries on the top.
Then add next layer and again spread the remaining strawberries over the top.
The final step is to spread the whip cream over top strawberry layer. Cut into six or eight servings.
Use saved whole strawberries and any extra whip cream to garnish each individual serving.

All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy