Strawberry Shortcake in the American Roadhouse Style
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This cake looks like it was professionally made. Its taste is also in no way inferior to store-bought versions. The butter makes the layers soft and moist. You can even increase the amount of this ingredient slightly if desired. To ensure the layers are truly airy, it's important not to overmix the dough. A mixer is ideal for achieving a thick, creamy consistency. Beating for at least 10-15 minutes is recommended. It's also a good idea to refrigerate the cream for about an hour before applying it.
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.
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
- 1.5 tbsp. cake flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 3 tbsp (45 g) butter
- 1 tbsp vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 1 and 1/4 cups sugar
- 1 liter of fresh strawberries
Cream with whipped cream
- 1 teaspoon of gelatin
- 2 cups heavy cream 33%
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat the oven to 350°F (177°C), positioning the oven rack in the middle. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottom of each pan with a circle of parchment paper.
- Sift the flour, baking powder, and salt into a large bowl three times. Bring the milk and butter to a boil in a small saucepan. Remove from heat and stir in the vanilla and lemon extracts.
In a separate bowl, beat the eggs and sugar until pale yellow, fluffy, and doubled in volume. While whisking, slowly pour the hot milk and butter into the mixture. Fold in the flour mixture. - Divide the batter among the prepared pans and bake for 15 minutes, or until golden brown, the center springs back when lightly pressed, and a toothpick comes out clean. Place the pans on a wire rack to cool. Run the tip of a knife around the cakes to loosen them. Then, turn them out of the pans.
- Cream with whipped creamIn a medium bowl, combine the gelatin and 1/4 cup of heavy cream. Let the mixture sit for 5 minutes to soften. Then, place the bowl over simmering water until the gelatin dissolves completely. Remove from the heat and let cool to room temperature. Meanwhile, whisk the remaining heavy cream in a bowl until slightly thickened. Add the powdered sugar and vanilla extract. Whisk until fluffy. Fold in 1/2 cup of heavy cream, then the remaining heavy cream.
- Wash and dry the strawberries. Select 12 of the prettiest berries. Remove the stems from the rest and cut into slices. Arrange the sliced berries on one cake layer, then spread a 1/2-inch-thick layer of whipped cream on top. Place the second cake layer on top of the first. Cover the entire cake with the remaining whipped cream. Top with 12 whole berries.
Author of the recipe - Wayne Harley Brachman - pastry chef
Categories:
recipe / Desserts / Cakes / American cuisine
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