This is another post for my favourite strawberry. I love Strawberry Shortcake a lot! When I passed by the bakery shop, I would stop for a while to see if they sell Strawberry Shortcake. Some Strawberry Shortcake looks so irresistible and I would then buy one for myself, during a bad day or a boring day. The Strawberry Shortcake can really made me feel better. So I can't live without strawberry as it was love of my life.... huh, I was so mushy... towards a strawberry. :)
Ok, I guess people always will start baking the cakes that they like or their family, lover or friends like. This has create a pushing effect or a motivation to bake the cake nicely... as that particular cake is to bake for a particular person, or for their own indulgence. For me, yeah, I always interested to find out how to make or bake something that I personally like. I am happy that I can bake something that I like, this means I don't need to buy them at the store. Home baked stuffs is always more natural, healthier and fresher. Why would I buy something that I can make myself? Unless I can't reach the same standard to the taste I want to have... then I have to keep researching and experimenting different recipe to come out to my own version that taste good - at least, it should meet my minimum expectation.
I baked a Strawberry Shortcake few months ago. This is a really nice cake. I brought this cake for my colleagues. They like it and commented that it was not too sweet. The icing portion was just nice for the cake so they don't feel guilty of eating too much icing. I wish I could post more photos on the steps of making thus cake but these photos that stored in my handphone has been erased as my handphone was sent for repair due to liquid damaged. I managed to find some photos from my facebook postings.
Ok, I adapted this recipe from a website called the candid appetite. It has a good postings with fantastic step by step pictures. Try baking it if you are also a strawberry lover. I personally like it a lot!
Yield: two 9 inch layer cakes
For the sponge cake:
- 6 eggs
- 1 cup white sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 pints fresh strawberries, rinsed, stemmed and sliced, reserving 9 whole berries for the top
- 2 cups sliced almonds (original recipe have sliced almonds for decorating the round edge of the cakes, it is optional for you to either add this in or just opt out)
Separate the eggs into two mixing bowls. Start by beating the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla extract. Mix in the flour.
In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold the whipped egg whites mixture into yolk mixture, carefully, so as to not deflate the egg whites.
Pour the batter into two ungreased 9 inch pans. Bake at 325° for one hour, or until golden brown and a toothpick inserted in the middle comes out clean. Rotate the pans halfway through, to ensure even baking.
Allow the cakes to cool on a cooling rack. Invert the cakes.
Place one of the layers on a serving plate or stand, where ever you will decorate it. Brush on, rum simple syrup (recipe follows) evenly and heavily onto the first layer. Dollop with a spoonful of the whipped cream (recipe follows) and spread evenly over the cake layer. Arrange the strawberry slices over the cream. Top with another spoonful of cream and spread once again.
Top with the second layer of sponge cake, and brush with more of the rum simple syrup. Place a large dollop, multiple spoonfuls, of the whipped cream. Spread out evenly over the top and allowing the cream to fall down the sides. Using an offset spatula cover the cake completely with the whipped cream. Smooth it out, removing any excess cream.
Cover the sides of the cake with the sliced almonds (optional). Shake off any loose nuts. Place the reserved strawberries on the cake. Slice and serve. Store any leftover cake, covered, in the fridge. Enjoy!
Rum Simple Syrup
Yield: Makes about 1 cup
- 1 cup water
- 1 cup sugar
- 1/4 cup rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
Remove pan from heat, and stir in rum. Let cool to room temperature. Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Yield: about 3 cups of frosting. Enough to frost a 9-inch, two layer cake.
- 3 cups very cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
In a large mixing bowl, pour the heavy cream and mix on low-medium speed for several minutes. Once the cream has frothed and slightly thickened, add the sugar and vanilla. Continue to whip on medium-high until soft peaks form. Be careful not to over mix the cream, as it could turn into butter rather fast.