'GMA' Chef's Strawberry Shortcake for Mother's Day

May 9, 2012 — -- intro: Strawberries are in season now. What better application than shortcake with lofty cream, some spiked syrup, ripe sweet strawberries, to celebrate Mom. This is a simple cake you can make in a 10-inch pan to feed 15-20 or 2, 6" cakes and freeze one for another time. The 6" cake will serve 6-8. This cake is light, moist and delicious, perfect for Mom on Mother's Day. What better way to show your love?

More photos and recipes can be found on my blog this week, Karen Loves Good Food.

quicklist:1category: title: Assemble the Ingredientsurl: text: 5 large eggs
3/4 cup sugar
1 pinch of salt
1/4 teaspoon baking powder
3/4 cup cake flour
1 pint strawberries, 1 1/2 pints for a 10"
1/2 cup sugar
1/2 cup water
3 tablespoons orange liquor, if desired
3 cups heavy cream
4 tablespoons sugar
1 tablespoons vanilla, 1 1/2 tablespoons vanilla for a 10" cake
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quicklist:2category: title: Prepare the Cakeurl: text: Beat the eggs and the sugar in an electric mixer with the whisk attachment on high until thick and the batter leaves a mark when you draw a line with your finger. (Beat for 5-7 minutes). Sift the salt, baking powder and flour, together on a piece of parchment. Carefully fold in the sifted dry ingredients with a rubber spatula.media: 16313192 related:

quicklist:2category: title: Bake and Coolurl: text: Place the batter into 2 well-buttered and flour-dusted 6" or 1- 10" cake pans. Bake in a 350 degree oven for 40 minutes until cake gently springs back when touched, it is a golden yellow color and the cake has pulled away from the sides of the pan. Let the cakes cool in the pans for 20 minutes. Then remove from the pans and cool the cakes completely.media: 16313207 related:

quicklist:2category: title: Soak the Cakesurl: text: Make a simple syrup with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil, in a small saucepan, until sugar dissolves. Let the syrup cool completely. Cut the cake into 3 layers. Add 3 tbs. Orange liquor to the syrup if desired. Divide syrup in half. Brush half of the syrup on the 3 layers.

Select 8 nice small strawberries for the top of the cake for each 6 inch cake. 12 for a 10 " cake.Slice the remaining strawberries. Put the remaining syrup on the cut strawberries.media: 16313164 related:

quicklist:2category: title: Fill and Frosturl: text: Whip 1 1/2 cups of cream with 2-3 tablespoons sugar and 1 tablespoon vanilla for each 6" cake or 3 cups of cream for a 10 " with 4-5 tablespoons sugar with 1 1/2 tablespoons vanilla. Place about 1/4 cup of cream on 1 layer, top with half of the sliced strawberries. Repeat. Cover the whole cake with the whipped cream and garnish with the whole strawberries. Refrigerate until ready to serve.media: 16313154 related: