One of my favorite things about summer is the abundance of fresh berries. I’ve made this incredible dessert numerous times in the past few months, but I kept forgetting to blog about it (since summer is almost over it was now or never!). As you can tell from the title, this is a seasonal cake. Technically it can be made year-round with frozen fruit, but I only make it when fresh is available since the taste/texture is so much better.

I also prefer a homemade base instead of store bought angel food cake or biscuits like some recipes use. My version might seem a little fussy because separated eggs are needed; don’t let that deter you. The cake comes together easily.

To make Summertime Strawberry Shortcake, you will need:

*  1 cup flour (can be all-purpose or whole wheat)
*  3/4 cup white sugar, divided
*  4 large eggs, separated
*  1/3 cup water
*  1/4 cup oil
*  1 1/2 TSP baking powder
*  1 TSP vanilla extract
*  2 cups strawberries, sliced 
*  1 cup whipping cream
*  1 TBS sugar

Cake instructions:

In a large bowl, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, a few spoons at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand stiff.

In another mixing bowl, beat the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar, then gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into two 8-inch round cake pans.

Bake at 325 degrees for approximately 40 minutes. Remove from oven and allow to cool completely before removing from pan.

Topping instructions:

Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and continue beating until cream is stiff. Spread the whipped cream over the bottom cake. Top with other cake, then add more cream and the sliced strawberries. 

Strawberry shortcake is best served fresh, and any leftovers need to be refrigerated. Figure on 8 small servings or 4 large, depending on your family’s appetite (We’re big eaters and leftovers, especially sweets, are never an issue in my kitchen.) I like to eat my shortcake plain, but anyone who prefers to kick it up a notch may enjoy a New England touch: lightly drizzle maple syrup on top!