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!

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Ingredients

Adjust Servings:
Filling
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
Jam
140 g juice from Strawberry jam
2 g powder Gelatin
Sponge
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
Decoration
200 g fresh Strawberries

Strawberry shortcake passion

Dessert

Features:
  • Vegetarian

Enjoy the bursting flavor of ripe strawberries in every bite

  • 120 min
  • Serves 12
  • Hard

Ingredients

  • Filling

  • Jam

  • Sponge

  • Decoration

About

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

Steps

1
Done
25 min

The Filling

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.

2
Done
7 min

The Filling

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.

3
Done
8 min

The Jam

Take small saucepan and combine the homemade strawberry jam with the gelatin. Leave for 5 minutes and then place on the hot plate at medium heat stirring frequently until the gelatin completely dissolves. Withdraw from the heat and put aside.

4
Done
12 min

The Sponge

In medium bowl combine the flour, the baking powder and the pinch of salt.

In separate medium bowl, whisk together the egg, the sugar, the oil, the milk and vanilla. Add the flour mixture in portions and incorporate it with spatula.

5
Done
33 min

The Sponge

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.

6
Done
15 min

The Cream Filling

In large bowl, beat the heavy cream on low speed until foamy, then turn to high speed until stiff peaks. Pour the strawberry-gelatin mixture and using rubber spatula incorporate it gently until smooth mousse.

7
Done
10 min

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.

8
Done
10 min

Decoration

On the next day, decorate the top with fresh strawberries slices and some fresh mint.

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