Recipe: Strawberry Shortcake for a Crowd (13x9-inch)

STRAWBERRY SHORTCAKE FOR A CROWD

FOR THE CAKE:
Butter and flour to grease a baking pan
6 eggs, separated (6 yolks, 6 whites)
1/2 cup cold water
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar

FOR THE FILLING:
2 pounds strawberries, washed, hulled, quartered
3/4 cup water
1/4 cup sugar
2 cups heavy (whipping) cream
1 to 2 tablespoons confectioners' sugar

Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving some overhang. Lightly butter and flour the lined pan.

TO MAKE THE CAKE:
In a large bowl beat the egg yolks with an electric mixer on high speed until they are thick and pale yellow, about 3 minutes. Add the cold water and beat until thick, about 2 minutes more.

Reduce the mixer speed to low and gradually mix in the sugar and vanilla. Using a rubber spatula, fold in the flour and salt.

Wash and dry the beaters. In a clean, dry bowl beat the egg whites on medium speed until they're foamy, about 1 minute. Add the cream of tartar, increase the speed and beat until the whites form stiff peaks, about 5 minutes more. Gently fold the egg whites into the egg yolk mixture until just combined. Pour the batter into the prepared pan.

Bake for 35 to 45 minutes, until a wooden pick inserted in the center of the cake comes out clean. Place the pan on a rack and cool the cake to room temperature.

WHILE THE CAKE IS BAKING, MAKE THE FILLING:
Place the strawberries in a large bowl with the water and sugar. Mix gently to combine, cover and refrigerate for 1 hour.

When the cake has cooled, in a chilled bowl using chilled beaters, whip the cream until it's light and airy. Add the confectioners sugar to taste and whip for 30 seconds more.

TO ASSEMBLE:
Remove the cake from the pan by lifting the overhanging foil. Carefully peel away the foil. Holding a long serrated knife parallel to the work surface, gently slice the top of the cake away from the bottom. Insert 2 metal spatulas into the cake to lift the top layer and set it aside.

Drain and reserve the syrup that has formed in the strawberry bowl. Drizzle half of this syrup over the bottom layer of the cake.

Spread half of the whipped cream evenly over the bottom layer, then distribute half of the strawberries over the whipped cream.

Place the top layer of the cake on top of the strawberries, drizzle it with the remaining strawberry syrup and spread the remaining whipped cream over the top. Arrange the remaining strawberries over the top of the cake.

Let the dish stand for at least 15 to 20 minutes, or up to several hours in the refrigerator, before serving.

Makes 12 servings
Source: Firehouse Food: Cooking with San Francisco Firefighters