H*A*P*P*Y B*I*R*T*H*D*A*Y A*M*E*R*I*C*A!!
You look amazing for 240 years old. I so appreciate that I live in this special country and have the freedom that I do. A special thank you to all the military, including my oldest son who serves, that sacrifice every day to keep it that way!
And a happy birthday to that same son, who came into the world one day after all the fireworks and hoopla. Love you!!
Here’s a special cake to celebrate both events!
I love strawberry shortcake, but was never fond of the biscuit-like shortcake that was used. My mom would sometimes buy those little sponge cakes that looked like round savarin molds with that little indent in the top. Those were a bit better, but my favorite was when we juiced up the fresh strawberries with sugar and served it over her home-made angel food cake.
Well, years ago, I was looking for something different still and came up with this version of a Corn shortcake, sweetened with maple syrup and honey, which keeps it moist and is lightened with whipped egg whites. The baked layers are moistened with an, easy to make, Orange Zested Honey Sauce and are layered with Chantilly Cream, flavored with that same delicious honey sauce, and beautiful fresh blueberries and strawberries plopped in that cream. The moist, lightly sweetened cake with the pillow of sweetened cream paired up with the perfect summer fruit is so, so good. Add a little more of the sauce and you truly are in heaven.
The extra bonus here is that you can have it resemble the American flag without much effort. Perfect for your 4th of July celebration!!
Here are a few steps with pictures.
The eggs are separated in this recipe. The whipped egg whites, sweetened with some of the honey syrup lightens the mix.
Prepare a loaf pan by greasing it and lining the bottom with parchment. I do this with all my cakes. It guarantees that the cake comes out of the pan.
I could have reduced the heat on my oven so I could have avoided the doming. Probably by 25 degrees. But, no worries, I just trimmed the top a bit to eliminate that dome. I like to turn the cake over so that I’m icing a flat surface anyway.
Next, you’ll torte the layers. That just means that you’ll cut the cake horizontally into the desired number of layers. In this case, you’ll make two cuts to create three even layers. I know this step scares some people and that there are numerous gadgets on the market to ensure that you get nice even layers. The trick, I think, is to put the cake on a turntable. Resist the urge to cut completely across. That’s where it goes wrong. Get at eye level and saw, do not push, a serrated knife at the desired height. Keep your eye at the same height that you want to cut, at all times. Saw, while slowly rotating the cake. Keep sawing, where you’ll start with a 1/2″ indent, then you’ll make it around and be 1″ in and continue that way until you get to the center. It works every time.
Make your cream and now it’s time to assemble the cake. Place the top layer upside down on your serving plate – the top is now the bottom. Using a clean pastry brush, brush the honey syrup onto the bottom layer. Pipe a layer of Chantilly Cream onto the bottom layer and place sliced strawberries and bluberries onto the layer. Continue with the second layer. Place the last layer on top, upside down, so you are working with the flat side. Brush with the honey syrup and place another layer of cream on top. Place the strawberries and blueberries in a decorative pattern or if you’re making the American Flag, follow the placement in the photo above.
Yields 8 to 10 servings
Gluten Free Honey Corn Shortcake with Berries and Chantilly Cream
A lovely corn shortcake, drizzled with an orange-zested honey sauce layered with Chantilly Cream and Berries.
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 1 and 1/4 cups (5.5 ounces) Gluten Free Farina All Purpose Flour*
- 1/2 teaspoon xanthan gum
- 1/2 cup (3 ounces) cornmeal, fine ground
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 2 Tablespoons honey
- 1 whole egg, large
- 1 Tablespoon orange juice
- 1 teaspoon gluten free vanilla extract
- 1/2 cup (4 ounces) buttermilk
- 3 egg whites, large
- 2 Tablespoons honey
Orange Zested Honey Sauce
- 1/2 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups heavy whipping cream
- 1/2 teaspoon gelatin
- 1 Tablespoon cold water
- 2 Tablespoons Orange Zested Honey Sauce
- 1/2 teaspoon gluten free vanilla extract
- About 10 fresh strawberries, sliced
- 1 cup fresh blueberries
For the Shortcake
- Preheat oven to 350F
- Grease and line with parchment an 8″x4″x3″ loaf pan
- In the bowl of an electric mixer, combine the flour, xanthan, cornmeal, baking soda and salt and mix on low for 1 minute to combine.
- Combine vegetable oil, maple syrup, egg, orange juice, vanilla and buttermilk. Lightly whisk to combine.
- With mixer on low, pour vegetable oil mix over flour mixture. Mix on low until combined. Scrape down the bowl, if necessary. Continue to mix on medium speed for 2 minutes until mixture is hydrated.
- Move mixture to a large mixing bowl.
- Wash bowl of electric mixer making sure that it’s completely free of fat residue.
- Whip egg whites to soft peaks. Add honey and continue to beat to stiff peaks.
- Fold whipped whites into shortcake mix. Place mixture into prepared loaf pan.
- Bake 30 to 35 minutes until the top springs back when lightly touched. Cool for 10 minutes. Remove from pan and let cool completely.
For the Orange Zested Honey Sauce
- Combine the water and honey in a small saucepan. Bring to a boil. Reduce heat and let the liquid reduce by one-third. This takes about 5 to 6 minutes over low heat.
- Remove from heat and add vanilla. Cool. Strain, if you prefer.
For the Chantilly Cream
- Make sure your bowl, beaters and cream are cold before starting.
- In a small microwave-safe bowl, place the cold water. Sprinkle the gelatin over the water and let sit for 5 minutes until all the gelatin is absorbed. This is called ‘blooming.’
- Place that mixture in the microwave for 5 to 8 seconds until the mixture is liquid and the gelatin is dissolved. It must not be too hot when you add it to the Heavy Cream.
- In the bowl of an electric mixer, whip the cream and vanilla until you see traces of the beater left in the cream.
- Stop the mixer and quickly pour the gelatin mixture into the cream.
- Immediately start the mixer and continue to mix the cream to stiff peaks.
- This step stabilizes the Chantilly Cream.
To Assemble the Cake
- Level the top of the cake, if necessary. Torte (cut) the cake into 3 even horizontal layers. You’ll make two cuts and end up with 3 layers.
- Turn the cake upside down on your serving plate. This way you’ll decorate the flat top (which used to be the bottom).
- With a pastry brush, brush the bottom layer of cake with the Honey Sauce.
- With a pastry bag filled with the Chantilly Cream, or just with a metal spatula, pipe a layer of Cream on the bottom layer of cake.
- Place one-third of the fruit – blueberries and strawberries – on the bottom layer.
- Place the second layer of cake on top, brush with the syrup, then the cream and then the berries.
- The final layer of cake gets placed on the top, brushed with the syrup and now the top will be decorated to resemble the American flag. Pipe a layer of cream and, following the picture, place the blueberries and sliced strawberries on top.
- Of course, if this cake isn’t for the 4th of July, you can arrange the berries in a decorative pattern on top.
- Serve additional Honey Sauce with the cake, if desired.