I think the last time I posted I lamented the sluggishness of the oncoming spring weather here in Omaha. Well, surprise surprise, it’s still not here. We’ve had freezing rain, snow, rain, clouds, wind, and pretty much everything else you can think of that isn’t spring weather. To top off the disappointing weather, I have been deep in finals for this semester at school.
With this easy version of strawberry shortcake, I hoped to usher in the sun, the budding trees, and the singing birds. For the moment, it lifted our spirits, but ultimately, spring has yet to be sprung here in my lovely city.
This isn’t so much a shortcake as it is a sponge cake. It’s light and airy due to the whipped egg whites, but it retains a tender cake texture because of the egg yolks, sugar, and small amount of flour.
What I love so much about strawberry shortcake is that there are many variations or additions one can make. For instance, one could add Cointreau or Grand Marnier to the strawberries as they macerate. Instead of a liqueur, one could add a splash of balsamic vinegar or even the seeds from a vanilla pod.
As for the cake, I could see orange zest as being a nice addition to the batter. Or perhaps a dash of cardamom for a floral note? I enjoy adding fresh herbs to my desserts and I think a little fresh thyme would be lovely in the batter!