Strawberry Shortcake Torte
Strawberry Shortcake Torte
Get this quick and easy strawberry shortcake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • ½ cup Vegetable Oil
  • 1 cup Sugar
  • 3 large Eggs, separated
  • 1 teaspoon finely grated Lemon Sest
  • ½ teaspoon Vanilla
  • ⅓ cup 2% Milk
  • 1¼ cups Pastry Flour
  • 1+½ teaspoons Baking Powder
  • ¼ teaspoon Fine Salt
  • 2 cups sliced fresh Strawberries
  • ½ cup Whipping Cream, whipped to soft peaks
  1. Preheat oven to 350°F (180°C) and grease and flour two 8-inch (20cm) square cake pans
  2. Beat vegetable oil, 125 ml of sugar and egg yolks until fluffy
  3. Stir in lemon zest and vanilla. Stir in milk
  4. Sift together pastry flour, baking powder and salt and gently stir into butter mixture until blended. Spread evenly into the 2 prepared pans
  5. Whip egg whites with remaining with electric beaters until frothy. Gradually add the remaining  125 ml of sugar and whip until whites hold a stiff peak
  6. Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes completely in the pan
  7. To assemble, turn one cake out onto a plate, meringue-side down
  8. Top cake with half the strawberries and cream
  9. Place second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve

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