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Diner-Style Strawberry Shortcake

Featured in the Honolulu Star-Advertiser on August 15, 2012.

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Ingredients:

Diner-Style Strawberry Shortcake

  • Non-stick cooking spray
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 large eggs
  • 1 1/4 cups sugar

Whipped cream frosting:

  • 1 teaspoon unflavored gelatin
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract

Topping:

  • 2 pints fresh Kula strawberries, washed and dried

Directions:

  1. Preheat oven to 350°F.
  2. Coat two 9-inch round cake pans with non-stick spray.
  3. Sift flour, baking powder and salt together, 3 times.
  4. Bring milk and butter to a boil.
  5. Remove from heat and add vanilla and lemon extracts.
  6. Beat eggs and sugar until doubles in volume; drizzle in hot milk mixture.
  7. Fold in flour mixture.
  8. Spread batter in prepared pans and bake for 15 minutes or until golden brown; cool.
  9. Invert cake on platter.

Whipped cream frosting:

  1. Mix gelatin and 1/4 cup of the cream.
  2. Let stand for 5 minutes, then place over simmering water until gelatin dissolves; cool.
  3. Whip cream until slightly thickened.
  4. Add powdered sugar and vanilla; whip until soft peaks form.
  5. Fold whipped cream into gelatin mixture.
  6. Reserve the 12 best strawberries.
  7. Stem and slice the rest.
  8. Lay the sliced berries over the first cake, spread a 1/2-inch layer of whipped cream on top.
  9. Top with the second cake.
  10. Frost the entire cake with the remaining whipped cream.
  11. Top with the 12 whole strawberries.

Makes 12 servings.

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