Divine Strawberry Shortcake With Marsala
2 quarts strawberries, stems & leaves removed, sliced
2/3 cup sugar
1/4 teaspoon salt
1/2 cup whole milk
2 jumbo eggs, separated
1 1/2 cups whipping cream
Marsala wine to sprinkle on top
Whole strawberries to garnish and serve on the side for those who want extra berries.
Gently mix the strawberries with the first 1/3 cup of sugar.
Use two 9" round cake pans.
Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
Separate the egg yolks from the egg whites.
Set the egg whites to the side for the final step of shortcakes.
Combine the 2 egg yolks with the milk.
Add to flour mixture.
Stir with a fork until a soft dough develops.
Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides.
Dough is very moist so use a little butter on your fingers to spread the dough.
It looks thin, but it rises nicely.
Beat the 2 egg whites until stiff peaks form.
Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
I have been making this "Italian" version of strawberry shortcake for years now. My guests always ask me what that "secret ingredient" is. And now you know! It's Marsala wine. Buon Appetito!
Friday, May 7, 2010 - 1:56pm