Sponge Cake Shortcakes

Name: Sponge Cake Shortcakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps brandy; 473 milliliters heavy cream; 1 lemon; 12 sponge cake shells; 1 pint strawberries or blueberries; 6 Tbsps superfine sugar

Sponge Cake Shortcakes might be a good recipe to expand your dessert recipe box. Watching your figure? This gluten free recipe has 1051 calories, 17g of protein, and 23g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up brandy, strawberries, superfine sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside.

Ingredients you will need

Strawberries

Lemon

Water

Beef

Equipment you will use

Paper Towels

Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds.

Ingredients you will need

Juice

Lemon

Seeds

Equipment you will use

Bowl

Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them.

Ingredients you will need

Strawberries

Berries

Sugar

Equipment you will use

Bowl

In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken.

Ingredients you will need

Cream

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

Whisk

Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated.

Ingredients you will need

Whipped Cream

Lemon Zest

Brandy

Cream

Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it.

Ingredients you will need

Whipped Cream

Berries

Cream

Juice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3Tbsps

brandy 473milliliters

heavy cream 1

lemon 12

sponge cake shells 1pint

strawberries or blueberries 6Tbsps

superfine sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Sponge Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.