Strawberry Shortcake
Mixing the sliced strawberries with sugar ahead of time, make the berries juicier and sweeter.
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What you need:
Shortcake: 50 g butter 2 eggs 200 ml sugar 300 ml flour 2 tsp baking powder 100 ml milk 1 tsp vanilla extract Topping: Strawberries Sugar Whipping cream |
Method:
Shortcake:
Preheat the oven to 350° F (175° C).
Grease and flour a Bundt or loaf pan.
Melt the butter in a small sauce pan and add the milk. Remove from heat as soon as the mixture is finger warm.
In a mixing bowl, beat the eggs and sugar until they are light and fluffy.
Add the flour and baking powder and stir to mix.
Add the vanilla extract and milk mixture and stir until completely mixed.
Pour the batter into the Bundt cake pan and bake for 25 minutes or until a toothpick comes out clean.
Let the cake cool completely before serving.
Topping:
Slice the strawberries and place in a bowl. Sprinkle a little sugar over the strawberries and set aside.
In a medium bowl, with eggbeater, whip the cream with sugar added to taste. (we like to use powdered sugar when making whipped cream.)
Slice the cake and place it on a plate. Top it with strawberries and whipped cream.
Shortcake:
Preheat the oven to 350° F (175° C).
Grease and flour a Bundt or loaf pan.
Melt the butter in a small sauce pan and add the milk. Remove from heat as soon as the mixture is finger warm.
In a mixing bowl, beat the eggs and sugar until they are light and fluffy.
Add the flour and baking powder and stir to mix.
Add the vanilla extract and milk mixture and stir until completely mixed.
Pour the batter into the Bundt cake pan and bake for 25 minutes or until a toothpick comes out clean.
Let the cake cool completely before serving.
Topping:
Slice the strawberries and place in a bowl. Sprinkle a little sugar over the strawberries and set aside.
In a medium bowl, with eggbeater, whip the cream with sugar added to taste. (we like to use powdered sugar when making whipped cream.)
Slice the cake and place it on a plate. Top it with strawberries and whipped cream.