Delicious mini strawberry shortcake cakes made with a light and fluffy cake base, complemented by rich chantilly cream. This delightful dessert features a combination of vegetable oil, milk, cake flour, and whipped egg whites.
1: Whisk together egg yolks, milk, oil, and flour until well combined.
2: Using an electric or stand mixer, whip egg whites. Gradually add sugar in 3 increments, ensuring it dissolves before adding more.
3: Continue whipping until stiff peaks form.
4: Take 1/3 of the whipped egg whites and mix with the yolk mixture, then fold back into the remaining egg whites carefully.
5: Pour batter onto a 9x13 tray lined with parchment paper.
6: Bake in preheated oven at 350°F for 25-30 minutes.
7: For the chantilly cream, whisk heavy cream, powdered sugar, vanilla extract, and mascarpone together until soft peaks form.
