Strawberry and cream cheese shortcake

Ingredients

With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 13 x 9-inch (33 x 23 cm) baking dish (see Chef’s tip).
In a measuring cup, combine the milk and lemon juice. Let sit for 5 minutes.
In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another bowl, whisk the eggs, sugar and vanilla with an electric mixer for 10 minutes or until the mixture is pale, tripled in volume and falls from the beaters in a ribbon (using a stand mixer is preferable). Gradually whisk in the oil.
With the machine running on low speed, stir in the dry ingredients alternating with the milk mixture until smooth. Spread the batter out evenly in the prepared baking dish.
Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely on a wire rack, about 1 hour.

Meanwhile, in a large bowl, combine half of the strawberries (1/2 lb/225 g) with the sugar and lemon juice. Let marinate for 15 minutes. Drain. Save the strawberry syrup. Set the marinated strawberries aside in another bowl with the remaining fresh strawberries. Set aside until ready to serve.

In another large bowl, whisk the cream cheese and icing sugar with an electric mixer until smooth. Add the 35% cream and vanilla. Whisk until stiff peaks form.

Using a pastry brush, soak the cooled cake with the reserved strawberry syrup. Using a spatula, spread the whipped cream over the cake. When ready to serve, top with the strawberry mixture. Decorate with more fresh strawberries.

Since the cake can be served directly from the baking dish, it’s easy to transport. An ideal recipe for a large summer gathering.