The Ultimate Strawberries and Cream Cake

The Ultimate Strawberries and Cream Cake For the Shortcut Sponge Cake 6 eggs 1 cup sugar 3 tsp vanilla extract 1 cup flour For the Strawberry Compote 4 cups fresh or frozen strawberries, cut in quarters. 3/4 cup sugar 1/4 cup water 2 rounded tbsp corn starch For the Vanilla Whipped Cream 2 cups whipping cream 4 tbsp icing sugar (powdered sugar) 2 tsp vanilla extract You will also need one additional pound of fresh strawberries, washed, hulled and sliced. Line the bottoms of 2 ungreased eight inch cake pans with parchment paper. Preheat oven to 350 degrees F. In the bowl of an electric mixer with the whisk attachment in place add the eggs, sugar and vanilla extract.Beat at high speed until the mixture is very light and foamy and about tripled in volume. Remove the bowl from the mixture and very gently fold in the flour, a little at a time. I like to sprinkle the flour over the surface of the batter a little a t a time and gently fold in with a rubber spatula. Pour into the prepared pans and bake at 350 degrees for 25- 30 minutes or until the cake springs back at the center and a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack before splitting each layer with a serrated bread knife to create 4 layers in total. To prepare the Strawberry Compote Wash and hull the strawberries and cut them into slices. Toss the strawberries in the sugar and let sit for ½ an hour. This will help to draw the juice from the strawberries before cooking them. Bring the strawberries and sugar to a very gentle simmer for about 5-10 minutes. Dissolve the corn starch in the water and slowly add to the simmering strawberries as you stir gently but continuously. Bring the mixture back up to a gentle simmer and cook for an additional minute before removing from the heat and cooling completely. Chill in the fridge when it reaches room temperature. To prepare the Vanilla Whipped Cream Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form. To construct the cake Place the first layer on the cake plate and top with half the vanilla whipped cream and sliced berries. add the next layer of cake and then half the strawberry sauce. Continue by adding the next layer of cake, whipped cream and fresh strawberries. Add the final layer of cake and top with the remaining half of the strawberry sauce. Garnish with additional whipped cream and fresh strawberries if desired. Chill for a couple of hours before serving.