Amjads Strawberry Shortcake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only! Read more !) strawberries piled high. Who knew! Ingredients:
1 cup white sugar |
7 eggs |
1 tsp salt |
1 tsp vanilla |
1 tsp lemon extract (optional) |
4 very ripe strawberries, hand mashed |
2 1/4 cups bread flour |
3 cups whipping cream |
2 pints strawberries, sliced (reserve 8 for garnish) |
Directions:
1. Preheat oven to 390 F (200C). Thoroughly grease a 10 springform tin.
2. Whip eggs and sugar together for 12 minutes.
3. Beat in salt and extracts.
4. By hand, fold in strawberries and flour gently so you don't deflate the eggs!
5. Pour immediately into the pan and bake 25 minutes.
6. Cool 30 minutes in pans before turning out.
7. Whip cream to stiff peaks, adding sugar if desired.
8. Slice cake into 3 layers.
9. Layer cake, a thin layer of whipped cream, strawberries, another thin layer of whipped cream and more cake until all the strawberries and 1/2 the cream have been used.
10. Cover the cake with the remaining whipped cream and decorate as desired, using the whole strawberries for garnish. Serve within 48 hours.
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