Ingredients
Makes 10 servings
For cake
For syrup
For filling
Special Equipment
Make cake layers:
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
Step 2
Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).
Step 3
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
Step 4
Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Step 5
Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.
Make syrup while cakes cool:
Step 6
Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
Make filling once cakes and syrup are cool:
Step 7
Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
Assemble cake:
Step 8
Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
Step 9
Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.
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Reviews (46)
Back to TopI wish I read these reviews before I made this yesterday! I made a special trip to buy Muscat but couldn't find an orange flavored one so just used regular. I was very confused about straining the syrup through a "fine mesh sieve". The 3/4 t of ground cardamom is so fine that it goes right through my sieve, so what else would be the point of straining it if not to remove the cardamom grounds? I then tried letting is sit and using just the top part of the syrup leaving the cardamom at the bottom. But there there was not really enough syrup. My advice for next time: don't bother straining it at all (unless you add orange zest to make up not being able to find orange flavored muscat!). I forgot to watch the cream whipping and went a bit too long making it sort of dry. Anyway, the guests loved it regardless. The syrup is key though to differentiating this from regular strawberry shortcakes.
mjablons
Lakeville, MA
7/19/2016
Hi everyone, question, I have read several reviewers that say that this taste better the next day, is it safe to make a day in advance? meaning will it hold form well? at least one reviewer said to assemble shortly before eating so this left me with doubts. Any advice would be most appreciated.
pjaile
Madrid, Spain
3/11/2016
这是一个极好的蛋糕。可以使用other liquids to make this cake. I have used orange juice or sweetened milk, or even rum.
Viking_47Wife
Lancaster, Pa.
5/21/2015
I can't find this orange flavored wine .. Can I use something else please.. Thanks
megancach
Malta EU
5/20/2015
this is the second time I have made this. it is fabulous.
lauralee864
5/13/2012
Made this for my sister's b'day and everyone loved it! Great presentation. Used zest of one lemon and Gran Marnier. (I might make it without the cardamom next time.) Watch the cake carefully as it's very easy to over cook. Also, use toothpicks to keep it from sliding apart as you assemble -- all that cream can make it slippery!
Anonymous
Atlanta
2/26/2012
I've done this cake before, never with cardamom or muscat wine I've been using ron... But Cardamom really make the difference. I made it yesterday and when I got to the store and saw the price on that spice I was like WHAT!!!! 11.50 USD! I'm from Mexico, so for me that is very expensive on a spice.. there you find fres cardamom leaves for less than a Dollar, anyways, I made it for my Boyfriend, we had it for dinner desert and we both loved it!!!!! the directions are very clear Loved it!!! It does take a while to do it, so be prepared to enjoy baking for at least 2hrs.
Monont
Mexico
8/24/2011
I made this cake for my brother's birthday (in the summer) and it was a huge hit! I would say that I'm an intermediate baker. There were many steps to the recipe, since you need to make the cakes, syrup, and cream (and cut the strawberries), but the instructions were very clear and the end result was better than I hoped for-- a light, fluffy, slightly sweet, wonderful cake! I didn't want to go out and buy the wine, so I just used water and made a simple syrup with added cardamom. The cake was still delicious.
Anonymous
Philadelphia, PA
7/30/2011
I just made this for a friend's party and it was a smashing success! I tweaked it a little by adding all the zest from one large lemon. Another tweak was that I used creme fraiche instead of heavy cream and sour cream. It was fantastic - thick, creamy and tart with wonderful spreadable consistency. Everyone loved the lightness of the cake. It is so easy to make and so pretty. I can't wait to try it with peaches later in the summer and definitely will use creme fraiche again.
spintrim
Philadelphia
6/5/2011
Whats' the big deal with others saying this is difficult to make? I was going to make a strawberry shortcake for my sister-in-law for her home weekend visit from Maryland...and I wanted it to be extra special, so I turned to Gourmet, as always, and here I am writing this review! Even if you haven't had a lot of experience with egg whites before, it most certainly is easy in the required steps. I couldn't find Muscat Beaumes de- Venise or Essenia, so I used Grand Marnier instead. This cake is beautiful when done. Even the cakes, while cooling, had a very nice color and were pretty. And not to mention, exceptionally soft. I did add something to the recipe, though: after the very last step and everything was completed, I drizzled a little of the syrup over the top. The result? Absolutely gorgeous. Amazing taste. Bon Appetit! Thank you, Gourmet.
nachtlichschrecken
Charleston, SC
1/22/2011
A beautiful cake, perfect for late spring! I didn't have any Muscat so I used a Late Harvest Reisling instead - superb. Everyone loved it, from the 3 year old birthday boy who requested it, to his 7 year old sibling and all the grown-ups. I would definitely make this once a year, come strawberry season.
sukiyumyum
Hudson Heights, Quebec
6/13/2010
This was a big hit at Easter,and I would absolutely again. I'm not a big cardamom fan, so I used a ginger syrup instead, which worked great. The best thing about this cake is that it is just sweet enough. A great cake for adults and kids alike.
Gibsongirlphilly
Philadelphia
5/10/2010
I was looking for a recipe for strawberry shortcake and decided to make this..delicious!! Don't leave out the cardamom syrup (sounds a little weird, but was a nice flavor). The cake turned out light, but I also used my electric mixer to beat the egg yolks. Made this the first time for company for Easter as a prelude to my nieces bridal shower. Definitely a keeper!!
crazylady
Cedarbrook NJ
4/4/2010
I'm a rather novice cook and this wasn't too difficult to figure out. Turned out really well and everyone at my dinner party loved it. Will definitely make it again.
adri037
New York, NY
5/11/2009
This has become a family favor since the first time I made it in April of 2004. It is the ultimate springtime dessert.
Anonymous
Phoenix, AZ
5/5/2008
