Strawberry Shortcake Recipe

For the cake, preheat the oven to 350°F. Have ready a 9-inch tube pan. Do not grease. Place the sugar in the bowl of a food processor. Pulse until very fine and powdery. Remove 1 cup of the sugar and set aside. Add the flour and salt to the food processor and pulse a few times to aerate.

Place the egg whites and cream of tartar in a very clean, completely dry mixing bowl. Beat with a hand mixer on medium-high speed until foamy, about 2 minutes. With the mixer running, slowly add the reserved 1 cup of sugar to the bowl. Continue beating until the egg whites double in volume and begin to hold soft peaks. Add the vanilla and Grand Marnier (if using), and beat until the mixture holds medium peaks.

Sift the flour mixture into the egg whites in three additions, folding with a very light hand after each, until the batter is just combined. Gently pour the batter into the tube pan and spread it into an even layer. Transfer to the lower-middle rack of the oven.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. (Do not open the oven while the cake is baking, or it will deflate!) Remove the pan from the oven. Turn the cake upside down onto a wire rack without removing the pan. Cool for at least 2 hours. Once cool, run a knife between the edges of the cake and the pan, then tap the bottom until the cake releases.

To serve, slice the cake into generous portions and arrange on serving plates. Spoon 1/4 cup of strawberries with their juices onto the cake, and top with a big dollop of the whipped cream.

Cook With Reba

Two more recipes from Not That Fancy for AARP members to try:

Reba’s Mexican Cornbread

I’ve never been considered much of a cook. But when I make my beans and Mexican cornbread, no one ever complains!

Chicken Thighs With Vegetables and Beans

This is a great go-to when having friends over. 

Read about Reba McEntire’s book, Not That Fancy.