13 February, 2014

Strawberry shortcake


Plain Flour: 2 Cups
Baking Powder: 2 tablespoon
Salt: 1 teaspoon
Eggs : 3
Powdered Sugar: 1.5 Cups
Vanilla Essence: 2 tablespoon
Milk: 3/4 cup

For Frosting:
Fresh Cream: 2 Cups
Confectioners Sugar: 2-3 Tablespoon
 Fresh Strawberries: 12-14


In a large bowl, sift through flour, baking powder and salt. In a separate bowl, whisk eggs, powdered sugar and vanilla essence till the eggs form a soft peaks and the sugar dissolves completely.

Now fold in the dry ingredients in the egg mix gently. Add milk gradually and combine it well with the rest of the ingredients.

Now grease your baking pan and dust it with some flour. Pour the cake batter on to the pan.
Bake it in a preheated oven at 200C for 30 minutes. Check to see if the toothpick comes out clean from the center of the cake.

To make the frosting, take fresh cream in a deep bowl. With the electric egg beater, whisk it such that it forms soft peaks. Add sugar and whisk it again. Try not whisking the cream too much otherwise it would turn to butter.
Your whipped cream is ready.

Now wash and clean the strawberries. Slice them. Coat the strawberries with powdered sugar.

Bring the cake out of the oven once its done. Allow it to cool and run the knife along the edges to loosen from the sides.  Take the cake out of the pan.
Keep it on a flat surface and cut it horizontally into 2 sections.
 Spread a thick layer of whipped cream on the lower cake followed by sliced strawberries. Cover it with the other cake and layer it again with whipped cream and strawberries.

Your delicious Strawberry shortcake is ready to serve.

Enjoy !

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