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Dairy
Easy
2 Hours
Diets 
This is really the best cake. It is that fluffy, rich, and sweet dessert with those tart and sticky strawberries – yum. I can say no more, except enjoy!!!!!
7 eggs, separated
3/4 cup orange juice
2 teaspoons vanilla extract, divided
3/4 cup buttermilk
1 and 1/4 cups flour
2 cups sugar, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
1 and 1/2 bags frozen strawberries
1 cup sugar
1 teaspoon lemon juice
6 egg whites
1 cup sugar, divided
1/8 teaspoon salt
2 teaspoons lemon juice
1 teaspoon cream of tartar
dairy heavy whipping cream
1 teaspoon vanilla extract
pinch of salt
Preheat the oven to 350 degrees Fahrenheit. Take two same size round cake pans grease with spray or you can cover them with parchment paper or you can do both.
In a stand mixer or using handheld mixer and a large bowl, beat the egg whites till foamy. Then add 1/2 cup of the sugar and the cream of tartar and beat until almost stiff peaks. Once almost stiff peaks, add 1/4 cup more of the sugar and one teaspoon of vanilla extract, and continue beating until stiff peaks. Once stiff peaks form, set aside.
In a large bowl, whisk together the egg yolks, the rest of the vanilla extract, orange juice, and milk till well combined and foamy-ish. Then add the flour, the rest of the sugar, salt, and baking powder and mix again till the batter is smooth and has no lumps.
Pour this batter into the egg white mixture and carefully fold the mixture till light and fluffy plus fully combined.
Pour the mixture into the prepared pans evenly. Bake for 25 to 30 minutes or until you can take a knife and poke it in the middle without any cake batter sticking to it.
In a large bowl, add the frozen strawberries , sugar, and lemon juice. Mix with a spatula until the strawberries are coated in the sugar. Set aside.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a stand mixer or using a handheld mixer in a large bowl, beat the egg whites until foamy. Add 1/2 cup of sugar and the cream of tartar, then beat again until almost stiff peaks. At almost stiff peaks, add the other 1/2 cup of sugar, salt, and lemon juice. Beat once more till stiff peaks.
You can either put the meringue mixture into a piping bag and pipe or you can just dollop some of the mixture onto the parchment paper-lined baking sheet until all the mixture is used up. Whichever way you prefer is fine, just know that if you pipe they will be more evenly sized and will cook at the same rate. Bake the meringues for 10 to 12 minutes.
In a stand mixer or using a handheld mixer in a large bowl, beat the cream until stiff peaks. Add the vanilla extract and salt and beat one more time until combined. Set aside.
Take the cooled cake pans and pop out the cake by just flipping the cake pan upside down. If you greased them, the cakes should pop out completely intact.
On a round cake platter or stand, place one of the cakes. Next pipe two to three rings of cream by the border of the cake. Add half of the meringues on top of the piped cream, upside down, and press gently into the cream. In the empty center of the cake, pour in most of the strawberry sauce (leaving a little for garnish). Make sure it is evenly spread.
Next, place the second cake on top of all the strawberries, cream, and meringues and gently press in. On top of the second cake, pipe little dollops of cream around the border. On top of each dollop of cream, place one meringue, upside down, and press in lightly. On top of each upside-down meringue, place some strawberry sauce and let the liquid from the sauce drip down the cake.
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way too complicated sorry! for anyone looking for a shorter and simpler strawberry shortcake there’s a recipie for mini ones.