Passover Strawberry Shortcake Recipes

PASSOVER STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350.
• Grease two 9X13 pans.
• Mix together cake meal, egg yolks, and sugar.
• Beat egg whites until stiff and fold into the batter.
• Pour into prepared pans and bake for 1/2 hour.
• Allow cakes to cool on a rack and then remove from the pans.
• Spread a layer of whipped cream and strawberries on one cake.
• Top with the other cake.
• Cover the top cake with another layer of cream and strawberries.

PASSOVER STRAWBERRY SHORTCAKE RECIPE

Steps:

• Mix together the egg yolks, sugar, water, and lemon juice. Beat together at medium speed until light and fluffy. Add the matza cake meal, potato starch, lemon rind and orange rind very gradually to the egg yolk mixture. Make the addition as if you are shaking powder (this is the key to it not falling). It should take 5 minutes or more to add the dry ingredients to the egg mixture. Beat the egg whites and salt separately until the egg whites are just a little beyond the soft peak stage. Fold the egg white mixture gently but thoroughly into the cake batter. Pour into an ungreased 10" tube pan. Bake on the middle rack at 350 degrees Fahrenheit for 1 hour and 10 minutes or until the cake springs back when touched lightly. Cool completely inverted. Remove from pan when cool. Serve with big red strawberries (and whipped cream if you want to cheat).

STRAWBERRY SHORTCAKE FROM SCRATCH

Steps:

• Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
• Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
• Top each shortcake with whipped cream and spoon strawberries on top.