I make strawberry shortcake whenever I get a chance or for a birthday gift for my nieces. I'm not talking about the all-American strawberry shortcake which is made with flaky scones, but my strawberry shortcake, which I use soft genoise or sponge cake instead of scone. Strawberry plays one of the most important role in this dessert, and that it has to be sweet. There's nothing more horrifying that eating strawberry cake with sour strawberries.
I like to use orange liqueur Grand Marnier with my strawberry shortcake as I love the combination of strawberry and slight orange taste in the background. Many people use Kirsch as well, but I am not particularly a fan of it, it's all a matter of taste.
4 whole eggs
4 egg yolks
100 g sugar
80 g cake flour, sifted
60 g melted butter
100 gram mascarpone cheese, room temperature
50 gram sugar
250 gram heavy cream
Grand Marnier (or Kirsch)
fresh sweet strawberries, sliced (set aside some whole ones for decoration)
To make the sponge cake: Preheat the oven to 350F and lined two 8" square pan with parchment paper
Beat the eggs (whole and yolks) with the sugar on a med-high speed until the mixture is very thick and pale (ribbon-stage)
Incorporate the flour in three addition and fold carefully as not to lose too much air
Fold in the melted butter until well-mixed
Divide the batter between two prepared pans and bake it for about 20 minutes or until done.
Let cool on a wire rack
To make the filling:
Combine the mascarpone cheese, sugar, heavy cream, and liqueur, and beat until it forms a semi-stiff peak but still has
its shine. Use it immediately
To assemble: Put one layer of cake on a base and spread the filling on top.
Arrange the strawberry slices and top it with the other cake.
Spread another thin layer of filling on top and decorate all you want
If you don't have enough filling for the top layer or to decorate it with, just simply whip fresh whipped cream with a little
sugar (you can add liqueur if you want)