Strawberry shortcake

You know what's great about the summer? Taking a late afternoon walk with an iced coffee to the local farmers market where fresh berries & fruit are sold 2 for $3.00. Try out this great recipe for a light and fluffy cake with fresh berries.

Ingredients:

1 carton on fresh strawberries

1/2 pint of heavy cream

1/4 tsp of cream of tartar

1 tsp of powder sugar

4 1/2 cups cake flour

4 1/2 tsp of baking powder

1 tsp of salt

1 cup plus 2 tbs unsalted butter, room temperature

2 cups sugar, divided

1 1/2 teaspoons vanilla extract

1 1/2 cups whole milk

9 large egg whites

Recipe:

Preheat oven to 350 degrees F. Spray bottom and sides of two 10-inch diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess.

Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add four mixture in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack; remove parchment paper, turn cakes over ad cool completely.

To Assemble:

Cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Place 1/2 cup beaten egg whites on cake and top with fresh berries.

Enjoy!

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