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Strawberry Shortcake w/ Stabilized Whipped Cream Recipe


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     Strawberry Shortcake w/ Stabilized Whipped Cream

Category   Desserts - Breads
Sub Category   None
Preptime   1h15

4 large eggs
120 g granulated sugar, sifted once
3 tbsp milk at room temp
1/2 tsp vanilla extract
120 g cake flour, sifted 3 times
22 g melted butter
1/8 cup granulated sugar (SYRUP)
1/8 cup water (SYRUP)
2-3 portions of stabilized whipped cream (2 only enough to fill and cover cake)
8-10 ounces of fresh strawberries

1. To make the sponge cake... Preheat the oven to 350 deg Fahrenheit (170 to 180 deg Celsius). Line one (or two if you don't want to cut the cake in half later) 7-8 inch (18cm) tin with parchment paper and grease the tin with butter. Start beating the egg whites, and then they get foamy add the granulated sugar in 2-3 portions. Beat until stiff peak. Add the egg yolks to the egg white mixture and gently whisk until incorporated. Add the milk, melted butter, vanilla extract, and flour (in that order) to the batter. Gently fold until well combined. (Be careful, if you overmix the cake will come out tough and not fluffy). AS SOON AS YOU CAN (you don't want batter to deflate)- pour the batter into the cake tins, give it one or two drops on the counter to get rid of the bigger air bubbles and put it into the oven. Bake the cake for 25-30 minutes. The cake will bring back to the touch when ready. Let the cake cool in tin on the wire rack, then remove.
2. To make the simple syrup... Combine the sugar and water on a pan on the stove (or a bowl in the microwave). Have sugar dissolve in water and allow to cool.
3. To assemble the cake... Reserve some strawberries for decoration. For the rest of the strawberries, cut in half and then slice (about 4 slices per strawberry). Slice the cake horizontally into 2 layers. (Skip if you used two different cake tins.) Use a brush to dab the simple syrup mixture on the cut sides of the cake layers. Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface. Spread an additional layer of whipped cream over the strawberries to fill in the gaps. Place the second cake layer over the first cake layer. Frost the sides and top of the cake and decorate with the remaining strawberries and whipped cream.

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