Chic Classics: Strawberry Shortcake

This is for one of those " when you have last minute company", or "need to send over a hostess gift on short notice" moments.  Layers of strawberry compote, fresh strawberries, creamy custard, vanilla whip cream and lighter then air white cake. There's a reason why this is a classic.

This strawberry shortcake can be made as a cake, trifle, or as an individual desserts. I stuck with the trifle for this one, since I sent it over as a hostess gift and needed something transportable.

Strawberry Shortcake
Cake:
12 eggs, separated
2 cups sugar
2 cups flour, sifted
2 tbsp. vanilla sugar
2 tsp. baking powder
1/2 cup oil
1 cup orange juice

Preheat oven to 350 degrees.
Beat egg whites with sugar, until stiff peaks, set aside
Combine the remaining ingredients, fold in egg white mixture do not over mix. Line two cookie sheets with parchment. Divide batter between both pans, Bake 20-25 minutes. Let cool.

Vanilla Whip Cream:
16 oz. heavy cream, or parve whip topping
1/2 cup confectioners sugar
2 tsp. pure vanilla extract
Add all ingredients to large bowl, beat until stiff peaks. refrigerate until ready to assemble.

Strawberry Compote:
2 bags frozen strawberries
6 tbsp. corn starch dissolved in 1/4 cup water
pinch of kosher salt
1/2 cup confectioners sugar
1 tsp. vanilla sugar

Combine all the ingredients and stir over low heat until strawberries are broken down and the mixture is thickened about 10 minutes. Let cool, set aside.

Custard- I used Bakers choice

Assembly:

Step 1: Layer on one cake 1/3 of custard cream and place sliced fresh strawberries around the edge

Step 2: Cover with 1/3 of strawberry compote mixture

Step 3: cover with 1/3 of whip cream

Step 4: Repeat with remaining ingredients