Chef Bryan’s Strawberry Shortcake

To make the spongecake: preheat your oven to 350 degree’s.

Spray either a shortcake tin, muffin tin, or a 9 inch round cake pan with vegetable spray and dust with flour, set aside whichever prepared cake form you are using.

In the bowl of your mix with the whisk attachment, add the 1/2 cup sugar, eggs, lemon extract and salt. Whisk until pale and stiff. This takes about 10 minutes.

Fold in the flour and pour the batter into whichever baking form you choose to use. Place in the your preheated oven and bake until cooked through. Times will vary depending on the size and shape of your baking form. I baked mine in a 6 inch cake round and it took 20 minutes to bake, gauge time accordingly.

To create the fruit: To a large bowl add the chopped strawberries, blueberries and sugar. Gently mix the sugar and fruit together, set aside for 10 minutes. This will allow the natural fruit liquid to create a delicious syrup.

In the bowl of your mixer with the whisk attachment, add the 2 cups of whipping cream, 1/2 cup sugar and almond extract. Whisk the cream until it holds a peak.

To assemble the shortcake: Slice the baked cake in half and spoon the fresh strawberries and syrup over the cake. Finish with a dollop of freshly whipped cream, serve and enjoy!

NOTE: The spongecake can be dry, to prevent this bring 1 cup sugar and 1 cup water to a boil with 1 tsp almond extract. Brush the simple syrup onto the spongecake first followed by the fruit and whip cream.