Strawberry “Shortcake”
Yields: 1 (13x9-Inch) Cake
  • 1½ cups plus 1½ tablespoons confectioners’ sugar
  • ¾ cup plus 2 tablespoons cake flour*
  • ½ teaspoon salt
  • 12 egg whites
  • ¾ cup granulated sugar
  • ¾ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter
  • 1 cup hazelnuts
  • Stewed Strawberries (recipe follows)
  • Lemon Whipped Cream (recipe follows)
  • Strawberry sorbet, to serve
  • Garnish: microgreens
  1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray, and line with parchment paper.
  2. In a medium bowl, sift together confectioners’ sugar, flour, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, granulated sugar, and cream of tartar at medium speed until soft peaks form. Add vanilla, beating until stiff peaks form. Fold in flour mixture in 3 additions. Pour batter into prepared pan, smoothing top. Cover pan with 3 lengths of foil to prevent excess browning.
  4. Bake for 25 minutes. Reduce oven temperature to 300°, and bake until a wooden pick inserted in center comes out clean, about 20 minutes more. Let cool in pan.
  5. In a large skillet, cook butter over medium heat until browned. Reduce heat to low. Add hazelnuts, and cook for 5 minutes. Let drain on paper towels.
  6. Divide cake among serving plates. Top with Stewed Strawberries, hazelnuts, and Lemon Whipped Cream. Serve with strawberry sorbet, and garnish with microgreens, if desired.
*We used Swans Down.
Recipe by Louisiana Cookin at