Strawberry shortcake

Votes: 3

Photo of the dish: Maria Nolan

Time: 1 hour 10 min.
Complexity: easily
Quantity: 6 cakes

During summer, when strawberries are in season, there's nothing better than enjoying this juicy berry fresh. Strawberry shortcake is one of those desserts where the more fresh strawberries, the better. The fluffy, crumbly shortcake is topped with sliced berries and whipped cream. The flavor combination is incredible. It's perfect for a holiday treat, and you don't have to bake individual shortcakes. Bake one large shortcake using this recipe, then cut it into squares just before serving. Add a little lemon zest to the whipped cream. Its refreshing citrus flavor will perfectly complement the sweet strawberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

0.7 kg strawberries, hulled and quartered
5 tablespoons of sugar
2 cups premium flour
2 tsp baking powder
1/4 teaspoon of baking soda
2 tablespoons of sugar
3/4 tsp salt
1.5 cups heavy cream

Whipped cream

1.5 cups heavy cream, chilled
3 tablespoons of sugar
1.5 tsp vanilla extract
1 teaspoon freshly grated lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, premium flour, lemon zest, cream

Cooking the dish according to the recipe:

Mix strawberries with 3 tablespoons of sugar and refrigerate until the berries release their juices, for at least 30 minutes.
Preheat oven to 200°C.

Sift the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt into a medium bowl. Add the heavy cream and fold in. Transfer the batter to an ungreased 8-inch square pan and bake until golden brown, 18-20 minutes.
Remove the cake from the pan and place it on a wire rack to cool slightly. Cut into 6 pieces, then cut each piece in half horizontally.
Spoon a few strawberries and their juices onto the bottom half of each cake layer. Top generously with whipped cream and fold the top halves of the cake layers over each other. Top with more strawberries and serve.

Whipped cream: Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Categories:

recipe / Mixer / Summer dishes / Desserts / Cakes / Sweet pies, tarts and casseroles / / American cuisine