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Shortcake, Strawberry (Swedish) (D, KLP, TNT)
Source: Some newspaper long ago
Serves: 8

4 eggs
1 cup granulated sugar
1/2 cup potato starch plus 1/2 cup matzo cake flour
2 tablespoon KLP baking powder
1 10-oz. package frozen strawberries
1 pint heavy cream
1 tablespoon confectionary sugar
Fresh strawberries, optional

Preheat oven to 425°F. Grease and dust with matzo cake flour 9" round pan.

Beat eggs and granulated sugar until fluffy. In small bowl combine potato starch, matzo cake flour and KLP baking powder. Add to egg mixture and blend well.

Pour batter into cake pan and bake 30-40 minutes. Cake should be firm and inserted toothpick should come out clean. If cake jiggles, it is not done. Cool in pan 10 minutes, then turn out onto rack to cool completely.

While cake is cooling, defrost strawberries and drain, reserving juice. Set aside.

Cut cooled cake horizontally in half to make two 9" rounds. Drizzle strawberry juice over cut faces of the rounds and let soak in about 1 hour.

Whip half pint cream until peaks form. Mix in drained berries. Spoon mixture on top of one soaked layer and invert the other round on top. Whip remaining cream gradually adding confectioners sugar and peaks form. Frost top and sides of cake with whipped cream and garnish with whole strawberries if available.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A