It is Deepsea’s birthday, so we celebrated with cake! Strawberry shortcake!
Crumbly, buttery cake filled with melting milk chocolate chips
in a swirl of fresh juicy red strawberries (and select blueberries)
and topped with light whipped cream.
And it tastes so good.
Here’s how to make Strawberry Shortcake:
2 sticks (16 tablespoons) of unsalted butter (225g)
7 tablespoons of castor sugar (100g)
drop of vanilla essence
1 2/3 cup of plain flour (225g)
½ tsp of baking powder
pinch of salt
1 cup of white or milk chocolate chips (150g)
mug of double cream or store bought whipped cream
bundles of fresh strawberries
handful of blueberries (optional)
spoonful of confectioner’s sugar
Preheat oven to 300°F.
In a medium sized bowl, beat the butter, castor sugar and vanilla essence in a bowl until smooth, light and fluffy. Sieve in the flour and baking powder, stirring through to form a dough, and gradually mix the white chocolate chips into the dough. Push this dough into a round (or square) cake tin, so that it’s 2cm thick.
Bake for 30-35 mins, avoid gaining too much colour. It will still be soft but will harden up as it cools. Leave to cool in the tin to set up a little, then transfer to a wire rack to cool completely.
Whip the cream to stiff peaks or use store bought whipped cream and spread over the cooled shortcake. Slice the strawberries, keeping their natural shape and arrange on top of the cream. Serve fresh.
Source: adapted from SortedFood
For a softer, lighter shortcake, serve immediately after it cools and use the stated amount of butter.
For a more crunchy shortcake, place in refrigerator over night and use less than 2 sticks of butter.
Add any type of berry along with the strawberries.