Sponge Cake Shortcakes Recipes

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

MOM'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

PICNIC BERRY SHORTCAKES

Steps:

• In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.