Mini Strawberry Shortcake
Directions
- 1Whip together the egg and 35g of sugar until fluffy.
- 2Sift together the all-purpose flour, cornstarch and a pinch of salt.
- 3In a separate bowl, mix together the milk, flavourless oil and vanilla extract.
- 4Add a small portion of the batter to the wet ingredients and whisk to combine.
- 5Gently fold the dry ingredients into the wet ingredients using a whisk.
- 6Pour batter into a prepared 4 inch cake pan, lined with parchment paper.
- 7Bake at 350°F/170°C for roughly 40 minutes. Do a toothpick test to ensure it's done.
- 8Once the cake is done, run a butter knife along the sides to loosen it and remove from pan.
- 9Let cool completely, then level and cut in half.
- 10Whip the cream with 25g of sugar and 1/2 tsp vanilla extract until it can hold a peak.
- 11Assemble the cake layers with whipped cream and strawberries in between.
- 12Frost the outside of the cake with whipped cream and decorate with fresh strawberries and thyme.
Ingredients
- 1 large egg
- 35 g white granulated sugar
- 15 g flavourless oil
- 25 g milk
- 40 g all purpose flour
- 0.5 tbsp cornstarch
- 1 pinch salt
- 0.5 tsp pure vanilla extract
- 115 g whipping cream
- 25 g white granulated sugar
- 0.5 tsp pure vanilla extract
- 10 fresh strawberries
- 1 sprig fresh thyme
Equipment
4x3" Cake Pancake stripscake leveleroffset spatulawhiskelectric mixertoothpick
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