Strawberry Shortcake
Light sponge layers with softly whipped cream and fresh strawberries—a simple celebration cake.
Ingredients
- 4 large eggs (200 g without shells), room temperature
- 120 g caster sugar
- 120 g cake flour, sifted
- 30 g unsalted butter, melted and cooled to warm
- 30 ml whole milk, warm
- 1 tsp vanilla extract
- 400 g fresh strawberries, washed, dried and hulled
- 400 ml cold whipping cream (at least 35% fat)
- 35 g icing sugar
Method
Heat oven to 170°C conventional. Line the bases of two 18 cm round cake tins with baking paper; leave sides ungreased. Combine warm milk, melted butter and vanilla.
Whisk eggs and caster sugar in a heatproof bowl over barely simmering water without touching it, until lukewarm (about 38–40°C). Remove from heat. Beat with an electric mixer for 7–10 minutes until thick, pale ribbons remain visible briefly.
Fold sifted flour into eggs in three additions using a spatula, reaching the bottom without beating out the air. Stir a scoop of batter into the butter mixture, then gently fold this back into the main batter.
Divide between tins and bake 22–25 minutes until the tops spring back and a skewer comes out clean. Cool 10 minutes, loosen edges and turn onto a rack. Cool completely for about 60 minutes before filling.
Reserve 8 strawberries for the top; slice the rest and blot dry. Whip cold cream with icing sugar to medium peaks. Stop before it looks grainy.
Place one sponge on a plate. Spread one-third of the cream and arrange sliced berries on top. Cover with a thin layer of cream, then the second sponge. Finish with the remaining cream and reserved berries. Chill 30 minutes before slicing.