Name: Strawberry Shortcake Updated
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 15 min
Yield: 10
Cuisine: US
Ingredients: Cooking spray; 1 1/2 cups graham cracker crumbs; 4 large eggs, separated and at room temperature; 1/2 cup honey; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 green cardamom pods, crushed; 1 whole clove, crushed; 1 tablespoon granulated sugar; 1/2 cup red Zinfandel wine; 2 tablespoons fresh lemon juice; 1 pound fresh strawberries, hulled and quartered; 1 cup cold heavy cream

Elevate the classic strawberry shortcake with this reimagined recipe. A delicate graham cracker cake is infused with warm spices and topped with macerated strawberries in a luscious Zinfandel syrup, creating a symphony of flavors that will tantalize your taste buds.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan with cooking spray, then line the bottom with a parchment paper circle. (5 minutes)

02

Step

In a large bowl, whisk together the egg yolks, honey, vanilla extract, baking soda, and salt until smooth. Gently stir in the graham cracker crumbs until just combined. (5 minutes)

03

Step

In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. (3 minutes)

04

Step

Gently fold the whipped egg whites into the graham cracker mixture in two additions, being careful not to deflate the whites. Spread the batter evenly into the prepared springform pan. (5 minutes)

05

Step

Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before releasing the sides and inverting it onto a wire rack to cool completely. (45 minutes)

06

Step

While the cake cools, prepare the Zinfandel syrup. In a small saucepan, combine the crushed cardamom pods, clove, sugar, and Zinfandel wine. Bring to a simmer over medium heat and cook until the syrup has slightly thickened, about 3-5 minutes. Stir in the lemon juice. (10 minutes)

07

Step

Place the quartered strawberries in a bowl and pour the hot Zinfandel syrup over them. Gently toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld. (2 hours)

08

Step

Just before serving, chill a metal mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cold heavy cream into the chilled bowl and whisk on high speed until stiff peaks form. Be careful not to overwhip. (5 minutes)

09

Step

To assemble, discard the cardamom pods and clove from the macerated strawberries. Place the cooled graham cracker cake on a serving plate. Top with the Zinfandel-macerated strawberries and a generous dollop of freshly whipped cream. Serve immediately and enjoy! (5 minutes)

For an extra layer of flavor, lightly toast the graham cracker crumbs in a dry skillet before adding them to the cake batter.
If you don't have Zinfandel wine, you can substitute another red wine like Merlot or Pinot Noir.
The macerated strawberries can be made a day in advance.
For a non-alcoholic version, substitute the Zinfandel wine with an equal amount of grape juice or cranberry juice.
Use high-quality, fresh strawberries for the best flavor.
Garnish with fresh mint leaves or a dusting of powdered sugar for an elegant presentation.