Strawberry Shortcake

Recipe from: dailydelicious
Image credit: dailydelicious

Strawberry Shortcake

“Strawberry shortcake is simple but it's the best choice when you get delicious strawberry, the soft and fluffy cake with rich and lightly sweet whipped cream becomes great background for sweet and tangy strawberry.” dailydelicious

Ingredients:

Spong cake:

4 Large eggs

120 g Granulated sugar

120 g Self raising flour (or 120 g cake flour + 1/2 tsp baking powder)

Pinch of salt

26 g Unsalted butter

20 g whipping cream

1 tsp Vanilla extract

Cream:

370 g whipping cream

35 g Granulated sugar

1 tsp Vanilla extract

600 g Fresh strawberries

Instructions:

Preheat the oven to 170 C

Line 20 cm cake pan with baking paper.

If using baking powder sift it together with the flour.

Put whipping cream and butter into a microwavable bowl, heat in the microwave at low 

power until butter melt and the whipping cream hot (1-1.30 minutes).

Put the eggs into a bowl with a pinch of salt and vanilla extract, beat until foamy, and then 

gradually add the sugar.

Beat until ribbon stage (you will be able to draw 8 with the batter).

Spoon 1 cup of the batter into melted butter bowl, fold to combine.

Sift the flour mixture into the bowl, divide into 3 additions, and fold until combine.

Pour the batter in melted butter bowl into the main bowl, fold to combine.

Fold to combine.

Pour into prepared pan.

Bake for 35-40 minutes or until the top of the cake spring back when touch lightly.

Remove from the oven and let the cake cool completely in the pan on a wire rack.

After the cake become cool, remove from the pan and slice into 2 layers.

Whip the whipping cream with sugar and vanilla extract, until firm peaks formed.

Spread the whipped cream over one layer of cake, top with strawberries.

Spoon thin layer of whipped cream over the strawberries and place another layer of cake 

over the cream.

Cover the cake with the rest of the whipped cream, decorate with strawberries.

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