Strawberry Shortcake with Lemon-Pepper Syrup

Here’s a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness. After the cake cools, you’ll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup. Then top the whole thing with more whipped cream and serve it up. It’s a couple of hours of your time, resulting in a treat appropriate to welcome anyone’s next trip around the sun.

Ingredients

• 2 tablespoons unsalted butter, melted, more for greasing pan
• 2 quarts strawberries (about 2 pounds)
• 25 grams superfine sugar (about 2 tablespoons)
• 1 lemon, zested
• 155 grams all-purpose flour (about 1 1/4 cups)
• 4 grams baking powder (about 1 1/4 teaspoons)
• 3 grams salt (about 1/2 teaspoon)
• 2 large eggs
• 1 large egg white
• 330 grams granulated sugar (about 1 3/4 cups)
• ⅓ cup whole milk, warmed
• 2 teaspoons vanilla extract
• ⅛ teaspoon finely ground black pepper
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    542 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 3 grams dietary fiber; 52 grams sugars; 6 grams protein; 136 milligrams cholesterol; 239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch cake (8 servings)

Preparation

1. Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
2. Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
3. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
4. Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
5. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
6. Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
7. Whip heavy cream and vanilla until soft peaks form.
8. Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

1 1/2 hours