Easy Strawberry Shortcake Recipe

Preheat the oven to 165 degree Celsius.

In a heatproof bowl, whisk together the eggs and the sugar.

Place the bowl over a saucepan of boiling water, making sure the bottom of the bowl isn’t touching the water.

Whisk the mixture constantly over the saucepan of hot water.

Using an electric mixer with the whip attachment, beat the mixture on medium-high speed until it becomes very light and fluffy, about 10 minutes. It should be lighter, and be very thick; the batter should fall in ribbons from the beater.

Remove the bowl from the saucepan.

Add butter and vanilla and mix well.

Add the cake flour in 2 to 3 additions and fold in gently to incorporate. Make sure not to over mix or deflate the eggs.

Transfer the batter into the lined 8 inch pan and tap to remove any large air bubbles.

Bake in a preheated oven @ 165 C for 30 to 35 minutes, or until a skewer inserted in the middle comes out clear.

The finished cake will be gold brown and spring back when touched lightly in the center.

Take it out of the oven and let it cool down completely before cutting the cake.

Make light cream cheese frosting by whipping cream cheese, cream, vanilla and powdered sugar in a large bowl until stiff.

Cut the cake into two, add whipped cream cheese frosting and strawberries between the layers and on top of the cake, and enjoy!