Strawberry Shortcake

01Method

1. 1

   Heat oven to 350°F (175°C). Coat a 9-inch springform pan thoroughly with cooking spray and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the egg yolks, honey, vanilla extract, baking soda, and salt until well combined; fold in the graham cracker crumbs. In a clean glass or metal bowl, whip the egg whites with an electric mixer to stiff peaks. Carefully fold the egg whites into the crumb batter in stages, stopping as soon as everything is incorporated. Transfer the batter to the prepared pan.

3. 3

   Bake until the top is golden, about 30 minutes. Let the cake rest in the pan for 10 minutes, then run a thin knife around the edge to release it. Unlatch the springform, lift the cake off the base, and let it cool completely on a wire rack.

4. 4

   Combine the cardamom pods, clove, sugar, and wine in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until slightly thickened, about 3 minutes. Stir in the lemon juice. Pour the hot spiced syrup over the strawberries in a bowl and refrigerate for 2 to 3 hours to let the flavors meld.

5. 5

   Place a metal bowl and electric mixer beaters in the freezer for about 15 minutes until thoroughly chilled. Pour the cream into the cold bowl and beat on high speed until stiff peaks form, about 1 minute. Remove the cardamom pods and clove from the strawberry mixture, spoon the strawberries and syrup over the cooled cake, and serve with the whipped cream alongside.