Strawberry Blitz Torte
Strawberry Blitz Torte is a vintage-style layer dessert with a twist: each cake layer bakes with a light meringue topping right in the pan. Once cooled, the two layers are stacked with a simple whipped-cream strawberry filling for a classic, airy finish.
Baked in two 8-inch pans in about 35 minutes, this torte is a great make-ahead dessert for spring and summer gatherings.
Strawberry Blitz Torte
Ingredients
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks
- 3 tablespoons milk
- 1 teaspoon vanilla
Meringue
- 4 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/2 teaspoon vanilla
Strawberry Filling
- 1/2 cup whipping cream
- 2 tablespoons confectioners’ sugar
- 1 cup sliced strawberries
Preheat oven to 350°F.
Instructions
- Sift cake flour, baking powder, and salt 3 times.
- Cream shortening and 1/2 cup sugar until light and fluffy. Beat egg yolks until thick; add to creamed mixture.
- Stir in milk and 1 teaspoon vanilla. Add dry ingredients and beat until batter is smooth.
- Spread batter into 2 greased 8-inch layer cake pans.
- Meringue: Beat egg whites, 1/2 teaspoon salt, and cream of tartar to soft peaks. Add sugar 2 tablespoons at a time, beating thoroughly after each addition. Beat in 1/2 teaspoon vanilla.
- Lightly pile half of the meringue over the batter in each pan.
- Bake at 350°F about 35 minutes. Remove from oven, loosen sides, and remove to wire racks. Cool with the meringue side up.
- Filling: Whip cream with confectioners’ sugar until stiff. Fold in sliced strawberries.
- When layers are cool, spread strawberry filling between the layers and stack.
- Total cook time: about 35 minutes
- Equipment: two 8-inch pans
FAQ
What pan size do I need for Strawberry Blitz Torte?
Use two greased 8-inch layer cake pans. The cake batter is divided between the pans, then meringue is piled on top of each layer before baking.
Do I put the meringue on before baking?
Yes. After dividing the batter into the pans, pile half the meringue over the batter in each pan and bake with the meringue on top.
How do I make the strawberry filling?
Whip 1/2 cup whipping cream with 2 tablespoons confectioners’ sugar until stiff, then fold in 1 cup sliced strawberries. Spread between the cooled layers.