Fresh strawberries (fragoli) from local farmers market — 3 inches high!
Are you having just the most beautiful spring like we are having down here in the South? With weekly rains we have been basking in one of the most lush and green springs that I have ever seen! And the STRAWBERRIES are just the biggest and juiciest I’ve seen in this part of the country! I have a great, yet simple strawberry cake that I make, and then of course is the good old stand-by of strawberry shortcake.
OK, I know this is old fashioned, but my husband is a VERY traditional kind of guy (and that’s usually a very GOOD thing! Thus he has made a request for Strawberry Shortcake. The shortcakes for this recipe are very unique in that they each have a crunchy, sugary topping that is so sweet underneath the strawberries. You’ll just love this. Here is the recipe made with a little Italian touch:
Strawberry (Fragole) Shortcake with Marsala
Ingredients
For the Shortcake
- 2 quarts strawberries, stems & leaves removed, sliced
- 2/3 cups sugar
- 1 stick of butter, softened
- 1-1/2 cups flour
- 1 Tbsp. plus 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup sugar
- 1/2 cup whole milk
- 2 jumbo eggs, separated
- 1/3 cup sugar
- 1- 1/2 cups whipping cream
- 1/3 cup sifted powdered sugar
- Marsala wine to sprinkle on top
- Whole strawberries to garnish and serve on the side for extra.
Instructions
What you need to do to make the strawberry shortcake
- Gently mix the strawberries with the first 1/3 cup of sugar. Chill for 1 to 2 hours. Drain and reserve the juice.
- Use two 9" round cake pans. Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
- Blend the flour, baking powder, salt, 1/3 cup sugar in a large mixing bowl; with a pastry blender, cut in the remaining butter until mixture is well blended (will look a little lumpy, and that's OK).
- Separate the egg yolks from the egg whites. Set the egg whites to the side for the final step of shortcakes.
- Combine the 2 egg yolks with the milk. Add to flour mixture. Stir with a fork until a soft dough develops. Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides. Dough is very moist so use a little butter on your fingers to spread the dough. It looks thin, but it rises nicely.
- Beat the 2 egg whites until stiff peaks form. Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
- Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.
- Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.
- Place 1 cake layer on serving plate. Spread half of the whipped cream over first layer. With a SLOTTED spoon (for juice drainage) arrange half of the sliced strawberries on top. Place the second shortcake on top and repeat the whipped cream and strawberries. I recommend saving the strawberry juice and serving it on the side with whole strawberries. It can also be saved for a strawberry shake or smoothie.
- Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
- Serve extra whipped cream and vanilla ice cream with your strawberry shortcake(s).
Have a lovely, sweet spring day!
Divine Strawberry Shortcake With Marsala
I have rubarb and strawberries in the garden. Thanks for the ideas on how to use them 🙂
Hi Scintilla,
My pleasure to share! Hope you have a lovely spring and happy cooking/baking!
Roz (aka bella)
Roz, this is lovely 🙂
xox
I’m so glad you stopped by my blog!Your blog is just gorgeous! Can’t wait for strawberries to be in season here …
Maryann, I just added 2 photos of the finished shortcake…hubby and I have already eaten half of the darn thing! Bad girl today, but happy tummy!
xox
Roz
Hi Creampuff,
You are in Italy, yes? I will stop by to see what you do with strawberries for inpiration!! Thanks for stopping by! I’m honored!
Roz (aka bella)
Roz, I love the sprinkling of Marsala you suggested! Looks scrumptious!
Oh my goodness….this looks heavenly! Those gorgeous berries are such a treat.
This one I will be sure to try soon. Thanks for sharing!!Figtreeapps
Ooh, looots of strawberries! I’m in love
Hi Proud Italian, The Marsala addition was from researching tons of Italian cookbooks on how to prepare strawberries. I hadn’t thought of it either and take no credit for the idea. But it is a little more Italian this way!
Bridgett, Heavenly, it certainly was….and eaten in 2 short days. Thankfully I didn’t gain any weight from it all! Yum!
Hi figtreeapps, You’ll certainly enjoy it if you try it! Have a great spring!
Hi Ozge and welcome….thanks for stopping by. I’m happy to share any food recipe with another foodie any time!
Hi, I’m here from friday follow, that strawberry shortcake looks wonderful. You have great recipes. Have a great Mothers Day, Carol Mae
Goodness that is gorgeous! Love, love fresh strawberries!!
Oh my gosh, how decadent. I wish I had a houseful and would make this. I can hardly wait for local strawberries (I am assuming there are some!)
Oh my! Your blog is mouthwatering both how you write and your gorgeous photos. Those strawberries are so luscious looking!