STRAWBERRY SHORT CAKE
Strawberry shortcake is made with a fluffy sponge cake filled with delicious vanilla whipped cream and fresh strawberries
It’s simple, light and just perfect
INGREDIENTS
5 eggs, room temperature
1tsp vanilla essence
¾ cup ( 150 gms) caster sugar
⅓ cup ( 80 gms) milk
2tbsp oil
1cup( 120 g) all-purpose flour
3tbsp cornstarch
½ tsp baking powder
2 1/2 cup( 600 ml) of whipping cream
Fresh strawberries, sliced and placed in between kitchen towel to absorb extra juice
½ cup Vanilla powdered sugar or plain powdered sugar with 2 tsp vanilla extract
INSTRUCTIONS FOR MAKING SPONGE:
In a large bowl place eggs, sugar and vanilla
Using a hand mixer, start mixing at low speed until foamy
Increase speed to med-high and continue to whisk until the mixture turns pale and almost triple the volume( takes at least 15 mins)
Now add milk and oil and mix only until just combined
In a medium bowl sift together flour, cornstarch, and baking powder
Add flour mixture to the egg mixture in 2 batches.
Use low speed and do not overmix it
Divide batter into 3 ( 20 cm -8 inch) greased and lined cake pans
Tap to remove air bubbles
Bake in a preheated oven at 170C /340F for 15 mins or until a toothpick comes out clean
Remove from oven and cool completely
INSTRUCTIONS FOR ICING:
In a large chilled bowl, place whipping cream and whisk until soft peak( use a hand mixer)
Add sugar and continue to whisk until medium-stiff peak
Your icing is ready
ASSEMBLE:
place one layer of cake on a serving plate
Add a layer of whipped cream
Add strawberry pieces on top as cover with another layer of cream
Place the second layer of cake and repeat( cream, strawberries, cream)
Now place the top layer of cake
Spread whipped cream on the top and sides of the cake ( use an offset spatula to smoothen sides)
Decorate the top with remaining whipped cream and strawberries
And that’s it, your Japanese style strawberry shortcake is ready
Chill the cake for at least 2 hours before serving it.
NOTES for whipping cream
Make sure the cream is well chilled. The cream must be cold when you start whipping it, otherwise, it will not whip properly. The bowl must be cold too. You can put the bowl in the freezer for a few mins before you start the process.
Any heavy cream with the fat content of 30 % or more is best
Don’t add sugar in the beginning as it may inhibit the cream from thickening. Add powdered sugar only after soft peaks are formed
No matter how perfectly you have whipped your cream, if it’s hot and humid outside you will need to add a stabiliser to your whipped cream. This can help to maintain the structure. Some commonly used stabilisers are unflavoured gelatin, instant dry vanilla pudding mix, milk powder, and cornstarch