Petra's Strawberry Shortcake

Recipe View Macerate the Strawberries: In a large bowl, gently combine the sliced strawberries with 1 cup of granulated sugar. Stir to coat, cover, and refrigerate for at least 2 hours, or preferably overnight, stirring occasionally to encourage the release of their natural juices. (Time: 2 hours - overnight)

Recipe View Prepare the Oven and Baking Dish: Preheat your oven to 375 degrees F (190 degrees C). Generously grease and flour a 9x13-inch baking dish to prevent sticking. (Time: 10 minutes)

Recipe View Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined. This ensures even distribution of the leavening agent. Set aside. (Time: 5 minutes)

Recipe View Combine Egg Yolks: In a separate bowl, beat the egg yolks and vanilla extract together until smooth and slightly lightened in color. Set aside. (Time: 3 minutes)

Recipe View Whip Egg Whites: In a clean, dry bowl, using an electric mixer, whip the egg whites until very stiff peaks form. Gradually fold in the remaining 1/4 cup of granulated sugar, a few tablespoons at a time, until the meringue is glossy and holds its shape. (Time: 7 minutes)

Recipe View Combine Wet and Dry Ingredients: Gently fold the yolk mixture into the whipped egg whites until mostly blended. Then, gradually fold in the flour mixture until just combined. Be careful not to overmix; a few small lumps of flour are perfectly acceptable. (Time: 5 minutes)

Recipe View Bake the Shortcake: Scrape the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. (Time: 22-25 minutes)

Recipe View Cool and Cut: Let the shortcake cool in the baking dish for 5 minutes. Then, invert it onto a sheet of waxed paper or parchment paper. Cut the cake into 8 equal pieces and allow them to cool completely. (Time: 30 minutes)

Recipe View Whip the Cream: In a chilled bowl, whip the heavy cream and confectioners' sugar together until soft peaks form. Be careful not to overwhip, as this can result in grainy cream. (Time: 5 minutes)

Recipe View Assemble the Shortcakes: Halve each cake square horizontally. Transfer the bottom halves to individual plates. Spoon a generous amount of the macerated strawberries and their syrup over each cake. Top with the remaining cake halves. (Time: 10 minutes)

Recipe View Garnish and Serve: Spoon a dollop of freshly whipped cream over each shortcake. Serve immediately and enjoy! (Time: 2 minutes)