Lemon Sponge Cake with Strawberry Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness. Ingredients:
1 cup all-purpose flour |
1 1/4 teaspoons baking powder |
1/8 teaspoon salt |
2 large eggs |
3/4 cup sugar |
1/4 cup water |
1 1/2 teaspoons grated lemon rind |
1 tablespoon fresh lemon juice |
1 teaspoon vanilla extract |
cooking spray |
1 cup chopped strawberries |
1/3 cup water |
1/4 cup sugar |
1 1/2 teaspoons fresh lemon juice |
remaining ingredients |
2 cups sliced strawberries, divided |
1 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
3. To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.
4. Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.
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