Strawberry Shortcake

Name: Strawberry Shortcake
Yield: 20cm Cake
Cuisine: British
Ingredients: 90 g Self-Raising Flour; 90 g Caster Sugar; 3 Large Egg *separated yolks and whites; 15 g Butter *melted; 1/2 teaspoon Vanilla; 300 ml Thickened Cream *whipped; 1 punnet Strawberries

Hiroko Liston @hirokoliston

Melbourne, Australia

This spring, I have been harvesting strawberries from my garden for many weeks. This cake is something I always make when strawberries are in season.

Hiroko Liston @hirokoliston

Melbourne, Australia

This spring, I have been harvesting strawberries from my garden for many weeks. This cake is something I always make when strawberries are in season.

Saved

Ingredients

20cm Cake

90 gSelf-Raising Flour
90 gCaster Sugar
3Large Egg *separated yolks and whites
15 gButter *melted
1/2 teaspoonVanilla
300 mlThickened Cream *whipped
1 punnetStrawberries

Saved

Steps

1

Line base and side of a 20cm round cake tin with baking paper.
2

Preheat oven to 170C. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually, whisking for a few minutes until firm peaks form. Then add Egg Yolks and whisk until well combined.
3

Gradually sift flour over the egg mixture while folding in with a large spoon, then add melted butter and vanilla, mix until just combined. Pour the mixture into the tin and bake for 30 to 35 minutes until cakes springs back when gently touched.
4

Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
5

Slice the cake in half and decorate with whipped cream and strawberries.