posted by Sue Freeman
Lemon Poppy Seed Strawberry Shortcake
2 1/2 cus flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
1 cup milk
2 Tablespoons butter, melted
Juice and zest of one lemon
1 tablespoon poppy seeds
Strawberry Whip (recipe follows)
Sift dry ingredients together. Beat eggs and add sugar and milk.
Mix well then add lemon and zest. Combine with dry ingredient and
melted butter and beat until completely mixed.
Pour into two 8 inch greased and floured cake pans. Bake at
375 for 25 to 30 minutes. Spread between layer and on top of cake.
Garnish with whole strawberries.
STRAWBERRY WHIP
Boil one cup sugar and 1/2 cup water to a 242 degree on a candy thermometer.
Syrup spins a 6 to 8 inch thread when dropped from a fork. ( I personally never saw this done.
But if you hold your dipped fork over the pan and AFTER the intial running off the fork.. if a thread of syrup holds a 6 to 8 inch drip it is done.)
It is not done before then and the whip will be a disaster. So hold out for that LONG DRIP.
While this is boiling beat two egg whites very stiffly.
When syrup is done IMMEDIATELY pour a steady stream into the egg whites while beating on high with a mixer.
Mix for approximately 7 to 10 minutes. It will be very glossy and thick like marshmallow cream and cooled down.
ADD 2 cups chopped (small chunks) strawberries and 1 cup blueberries. Fold into mixture and put half between the layers of cake and the rest on top.
NOTE: The boiling syrup basically "cooks" the egg whites while they are beating so they are safe.
This frosting can be made up a couple hours ahead of time but not really much more than that. Do not add icing to cake until ready to serve.