Friday, June 29, 2012

Strawberry shortcake!

After copious numbers of messages back and forth, Jess and I finally decided that our baking session was a go ahead. Despite the dreadful cold and wet, we managed to partially ignore our reluctance.. us Asians are so laaaaaaazy!

A lot of people have been asking me the recipe for this amazing strawberry shortcake, and yes, it was absolutely delectable! I tasted the crumbs when it came out of the oven and I have to admit that I was expecting something a little less short-bready and more.. doughy.. if that makes sense.. but I tasted the rest of this cake and was thoroughly delighted!

Here it is, the long-awaited recipe!

  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1/4 cup caster sugar
  • 125g melted butter
  • 1 egg
  • 2/3 cup whipping cream
  • Double cream
  • 250g strawberries
  • Icing sugar

  1. Preheat your oven to 200°C/180°C fan forced.
  2. Line the base of a round pan (I use a springform pan because I like to be able to take off the sides) with baking paper. I also recommend greasing the base to make the paper stick to it, so it's a lot easier to put in your cake mix, particularly if it's not a runny recipe!
  3. Sift flour, sugar and baking powder together. Then, add the butter and make sure you mix it together well! Try not to press the mix together too much, because you'll find that you have some lumps in the end.
  4. Whisk the egg and cream together WELL before adding it to your flour/baking powder/butter mix.
  5. Mix mix mix! You want it to look like a really underfloured dough.
  6. Add your final mix into your prepared pan, using your fingers to flatten out the cake mix and even everything out.
  7. Bake for about 20 minutes or until it turns golden.
  8. Take the pan out of the oven and let it cool for a bit, before taking off the side of the springform pan.
  9. The recipe said to cut the cake crossways BUT it looked really fragile so we put the entire cake in the fridge until it was cool, added the double cream and strawberries (after chopping) on top and then put it back in the fridge to let the cream solidify.
  10. Before you eat, sprinkle icing sugar over the top for decoration.
  11. Enjoy!
NOTE: Try not to put the pan in the oven too close to the element! The base will cook much too quickly and you may end up with a burnt cake. :(

IT WAS ABSOLUTELY DELISH. I love it because the cake isn't too sweet!

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