Strawberry Shortcake
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WHAT YOU NEED:
POUNDCAKE: 50 g butter 2 eggs 200 ml sugar 300 ml flour 2 tsp baking powder 100 ml milk 1 tsp vanilla extract |
METHOD:
POUNDCAKE:
Preheat the oven to 350° F (175° C).
Grease and flour a Bundt or loaf pan. Melt the butter in a small saucepan 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 thoroughly 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 them in a bowl. Sprinkle a little sugar over the strawberries and set aside.
In a medium bowl with an 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.
POUNDCAKE:
Preheat the oven to 350° F (175° C).
Grease and flour a Bundt or loaf pan. Melt the butter in a small saucepan 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 thoroughly 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 them in a bowl. Sprinkle a little sugar over the strawberries and set aside.
In a medium bowl with an 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.