- 5 g powder Gelatin
- 10 g heavy Cream
- 200 g Sugar
- 450 g fresh Strawberries
- 60 g Butter
- Pinch of Salt
- 3 Egg yolks
- 5 g Cornstarch
- 500 g heavy Cream
- 140 g juice from Strawberry jam
- 2 g powder Gelatin
- 120 g Flour
- 1 tsp Baking powder
- Pinch of Salt
- 1 Egg
- 40 g Sugar
- 80 ml Sunflower oil
- 2 tbs Milk
- 1 tsp Vanilla
- 3 Egg whites
- 2 g Spread cheese
- 200 g fresh Strawberries
Strawberry shortcake passion – light shortcake, fluffy whipped cream and the intense fragrance of fresh strawberries. Multi-step but easy to follow recipe that totally deserves its time. A cake so amazingly beautiful and tender. All we have waited for. Soo Tasty with Soo Foodies!
- It is better that all products are with room temperature except for the heavy cream
- As cake is not too sweet, use sweet ripe strawberries or add powdered sugar into the whipped cream
- You may replace strawberries with blueberries
- Instead of gelatin, white chocolate can also tighten the filling
- Cut the brown edges of the sponge to keep its light vanilla color
- Use special ring or the removable one of the cooking pan
- You may slightly sprinkle with powdered sugar on top
Combine the gelatin with 10 g heavy cream in small bowl. Leave aside.
In medium saucepan mix the sugar, the fresh strawberries, the butter (optionally melted) and a pinch of salt. Smash the strawberries and stir until the sugar and butter are mixed in well. Cook over medium heat, stirring from time to time, about 10-15 minutes.
Meanwhile, in medium bowl whisk the 3 egg yolks with the cornstarch and set aside.
Remove the strawberries mix from the heat and sieve through over large bowl. Press the fruit pulp with spatula until the seeds remain. Discard them after.
Pour slowly the strawberry mix into the eggs-cornstarch one and stir continuously to temper. Return back to the saucepan and to the heat. Add the gelatin-heavy cream mixture and whisk until the gelatin completely dissolves. Leave aside to thicken and cool down, about an hour.
Beat the egg whites and the spread cheese with mixer until stiff peaks are formed. Slowly add the egg whites to the cake batter, whisk gently to homogeneous texture.
Take 2 pans, one round for the base and one rectangular for the board. Place parchment paper in. Pour about 2/3rds of the batter in the round pan and spread it evenly with rubber spatula. Pour the remaining batter into the rectangular pan and spread it evenly again. Bake each batter in preheat oven at 200 C for 8 to 10 minutes. Neither cake should get brown. Take out of pans, remove parchment paper and cool down on wire rack for 5-10 minutes. Cut the rectangular sponge in three even parts.
The Cream Filling
Assembling the Cake
Place the round cake over serving platter and circle it with ring. Arrange the board from the three rectangular strips. Spread the jam all over the sponge to moist and aromatize the cake.
Pour the cream filling into the cake and spread it evenly to the edges. Sprinkle with the remaining jam over the filling. Use a knife to swirl the jam, making a marbled pattern. Refrigerate for about 24 hours.