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Strawberry Shortcake

You find the video of making the Strawberry Shortcake here: http://keikos-cake.com/strawberry-shortcake/

Sponge cake

Egg 180 g (6.3 oz.)

Sugar 90 g (3.2 oz.)

Flour 75 g (2.6 oz.)

Cornstarch 20 g (0.7 oz.)

Milk 20 g (0.7 oz.)

Butter 20 g (0.7 oz.)

Filling / decoration

Heavy cream 400 g (14.1 oz.)

Sugar 35 g (1.2 oz.)

Vanilla sugar ½ table spoon

Strawberries 250-300 g (9-10 oz.)

Chopped pistachios and icing sugar for decoration

This recipe is for a 18 cm (7 inches) diameter cake

pan. When using a different size, calculate the

conversion factor with the pan conversion tool: http://keikos-cake.com/panconversion

You find more about measuring ingredients here:

http://keikos-cake.com/lessons/lesson-measuring-ingredients/

Vanilla sugar is flavored sugar. If you

can‘t find it, use a few drops of vanilla

essence instead.

The flour in my recipes is always all-

purpose flour unless mentioned

otherwise.

First of all, prepare the cake pan with baking

paper. Once the sponge cake batter is ready, it

should be baked quickly. Cut the baking paper

for the bottom and the side and place it in the

cake pan.

Mix egg and sugar in a large stainless-steel bowl.

Place the bowl on a double boiler (sauce pan

with simmering water) and beat until the mixture

warms to body temperature. Then take the bowl

away from the heat. (Otherwise, you’ll end up

with scrambled eggs.)

Continue beating at high speed until the egg

turned light and foamy. This can take 10

minutes or more of constant beating, so be

patient!

The result will be a super fluffy sponge cake.

Next, fold in the sifted flour and cornstarch

using a spatula.

Melt the butter together with the milk in the

microwave. Add it to the batter and mix gently

until smooth (but don’t overmix).

Immediately pour the batter into the cake pan

and tap on the table a few times to release any

air bubbles in the cake batter.

Bake for 25 minutes in the pre-heated oven at

190°C (374°F).

bottom

middle

top

bottom

middle

top

After baking, immediately remove the sponge cake from the cake pan and let cool it down.

When cooled down, remove the baking paper and slice the sponge cake into three slices with a

large serrated knife. In the end, the slices will be assembled like this:

Now we prepare the whipped heavy cream for

the filling and the topping.

Whip the cold heavy cream together with the

sugar and vanilla sugar to soft peak stage

(electric mixer at medium speed).

Now whisk by hand with a wire whisk to get a

uniform consistency. You know that the

consistency is right when you can “grab” the

cream with the wire whisk, i.e. the cream

doesn’t fall down from the whisk.

Cut the strawberries into 3 mm (0.12 inch) slices.

Also prepare some chopped strawberries. We

will use them for the topping, later.

Cover the bottom sponge cake with a thin layer

of whipped heavy cream and place strawberry

slices on top.

Cover the strawberries with some more whipped

cream.

Place the second sponge cake slice on top and

press gently.

Add another thin layer of whipped cream and

strawberry slices…

Again, cover the strawberries with some more

whipped cream to fill the gaps.

Then place the third sponge cake on top and

press gently.

Cover the top of the cake with whipped cream.

Cover the side of the cake with a thin layer of

cream to fill any gaps.

Then add a thicker layer of whipped cream on

the side.

Smooth the side with a dough scraper or similar

tool.

Smooth the top with a palette knife.

After each stroke, remove any sticking cream

from the palette knife. Always work from the

side to the center (green arrow).

Place a ring (diameter 12 cm / 4.7 inch) on top

and fill with the chopped strawberry pieces.

You can decorate the cake anyway you like.

Here, I pipe out eight little “balls” on top. Then, I

do the same on the side of the cake.

With a tea spoon, I flatten the balls on the side

to get an interesting shape… (Dip the spoon in warm water before each stroke)

Powder with icing sugar and decorate with

chopped pistachios.

Done!

That’s the strawberry shortcake.

It’s really easy to make, but tastes great and

looks very nice. I’m sure your friends will

agree…

Always store this cake in the fridge! It will be

fine for 1-2 days.

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“By far the best online baking tutorials ever!” Sammy (London, UK)

Members of keikos-cake.com say:

Enjoy the strawberry

shortcake!

“I have no regrets to join keikos cake it helps me a lot and I will be a member as long as I live. thank you” Elsie (Queens, NY)

“I've been 'baking' since I was young, mostly from a box and with adult supervision. A few years ago I joined Keikos-cake and started baking cakes that my friends and colleagues think I bought them from a store. I've been told many times now that I should open my own cake shop.” Rubi (The Netherlands)