Makes: 1 Strawberries & Cream Shortcake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 30 – 35 minutes
Ingredients
| 125 |
ml |
Sugar (½ cup) |
| 125 |
g |
Margarine (½ cup) |
| 240 |
g |
Cake Flour (2 cups) |
| 5 |
ml |
Salt (1 teaspoon) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 2 |
|
Large eggs |
| 80 |
ml |
Lukewarm water (⅓ cup) |
| 5 |
ml |
Vanilla essense (1 teaspoon) |
Filling and Topping:
| 500 |
g |
Strawberries (fresh) |
| 80 |
ml |
Castor sugar (⅓ cup) |
| 125 |
ml |
Cold water (½ cup) |
| 10 |
ml |
Cornflour (2 teaspoons) |
Cream Topping:
| 500 |
ml |
Fresh cream |
| 60 |
ml |
Icing sugar (¼ cup) |
Method
- Beat the sugar and margarine until light and creamy.
- In a separate bowl mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
- Add the eggs to the creamed margarine mixture and beat for 2 minutes.
- Add the lukewarm water and vanilla essence to the creamed mixture and mix through.
- Add the flour mixture and fold in until blended. Divide the batter into 2 lined and greased 23 cm round cake tins.
- Bake in a preheated oven 180 ˚C / 350 ˚F for 30 – 35 minutes.
- Cool in the pan for 5 minutes, loosen the sides and turn out onto a cooling rack.
- Reserve 5 strawberries. Place the rest of the strawberries into a saucepan together with the castor sugar, cold water and cornflour. Bring to the boil and turn the heat down to low. Allow to simmer, whilst stirring, until the mixture has thickened.
- Beat the cream until slightly thickened, add the icing sugar and beat until thickened. Take care not to over beat.
- To assemble: Drizzle some of the strawberry syrup over the one layer. Top with whipped cream and spread over the layer. Place the next cake layer on top. Spread with beaten cream and top with the rest of the strawberry mixture.
Decorate the cake with the 5 reserved strawberries.
