Fancy strawberry shortcake

Serves 8

  1. 2lb strawberries, sliced 1/4in thick
  2. 2tsp lemon juice
  3. 3/8tsp salt
  4. 7oz sugar
  5. 5 eggs
  6. 4tb butter, melted and cooled
  7. 1tsp vanilla extract
  8. 1/2tsp lemon zest
  9. 5oz cake flour
  10. 1/2tsp cornstarch
  11. 4tb powdered sugar
  12. 1 cup cream
  13. 1/2 cup creme fraiche
  • Mix 1-2 with 1/8tsp salt and 1-3/4oz sugar and rest for 1.5-3 hours
  • Mix remaining sugar with eggs in a double boiler and whisk until mixture reaches 115-120 degrees. Remove from heat and and beat until pale and tripled in volume, about 5 minutes; batter should hold shape when drizzled on surface for 5 seconds.
  • Mix 3/4 cup of egg mixture with butter and set aside. Sift flour and remaining salt into batter and fold in 3 additions. Fold in butter mixture.
  • Divide batter into 2 9in parchment-lined cake tins. Bake at 350 degrees for 13-16 minutes. Lift from pans, discard parchment and rest on cooling rack for 2 hours.
  • Stack cakes so domes are facing each other. Cut out middle of top cake layer, leaving a 1in ring. Reserve middle for another use.
  • Drain berries, reserving juice. Mix cornstarch with 2tb juice and microwave for 30-45 seconds, stirring every 10 seconds, until thickened and mix back with strawberries. Brush remaining juice on inside of cake ring and top of bottom layer and fill ring with berries.
  • Dust cake with 1tb powdered sugar Mix remaining powdered sugar with 11-12 until stiff peaks form and serve alongside cake.

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