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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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Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License
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