Mini Strawberry Shortcake
Directions
- 1Whip together the egg and 35g of sugar until fluffy.
- 2Whip together the egg and 35g of sugar until fluffy.
- 3Whip together the egg and 35g of sugar until fluffy.
- 4Sift together the all-purpose flour, cornstarch and a pinch of salt.
- 5Sift together the all-purpose flour, cornstarch and a pinch of salt.
- 6Sift together the all-purpose flour, cornstarch and a pinch of salt.
- 7In a separate bowl, mix together the milk, flavourless oil and vanilla extract.
- 8In a separate bowl, mix together the milk, flavourless oil and vanilla extract.
- 9In a separate bowl, mix together the milk, flavourless oil and vanilla extract.
- 10Add a small portion of the batter to the wet ingredients and whisk to combine.
- 11Add a small portion of the batter to the wet ingredients and whisk to combine.
- 12Add a small portion of the batter to the wet ingredients and whisk to combine.
- 13Gently fold the dry ingredients into the wet ingredients using a whisk.
- 14Gently fold the dry ingredients into the wet ingredients using a whisk.
- 15Gently fold the dry ingredients into the wet ingredients using a whisk.
- 16Pour batter into a prepared 4 inch cake pan, lined with parchment paper.
- 17Pour batter into a prepared 4 inch cake pan, lined with parchment paper.
- 18Pour batter into a prepared 4 inch cake pan, lined with parchment paper.
- 19Bake at 350°F/170°C for roughly 40 minutes. Do a toothpick test to ensure it's done.
- 20Bake at 350°F/170°C for roughly 40 minutes. Do a toothpick test to ensure it's done.
- 21Bake at 350°F/170°C for roughly 40 minutes. Do a toothpick test to ensure it's done.
- 22Once the cake is done, run a butter knife along the sides to loosen it and remove from pan.
- 23Once the cake is done, run a butter knife along the sides to loosen it and remove from pan.
- 24Once the cake is done, run a butter knife along the sides to loosen it and remove from pan.
- 25Let cool completely, then level and cut in half.
- 26Let cool completely, then level and cut in half.
- 27Let cool completely, then level and cut in half.
- 28Whip the cream with 25g of sugar and 1/2 tsp vanilla extract until it can hold a peak.
- 29Whip the cream with 25g of sugar and 1/2 tsp vanilla extract until it can hold a peak.
- 30Whip the cream with 25g of sugar and 1/2 tsp vanilla extract until it can hold a peak.
- 31Assemble the cake layers with whipped cream and strawberries in between.
- 32Assemble the cake layers with whipped cream and strawberries in between.
- 33Assemble the cake layers with whipped cream and strawberries in between.
- 34Frost the outside of the cake with whipped cream and decorate with fresh strawberries and thyme.
- 35Frost the outside of the cake with whipped cream and decorate with fresh strawberries and thyme.
- 36Frost the outside of the cake with whipped cream and decorate with fresh strawberries and thyme.
Ingredients
- 1 large egg
- 1 large egg
- 1 large egg
- 35 g white granulated sugar
- 35 g white granulated sugar
- 35 g white granulated sugar
- 15 g flavourless oil
- 15 g flavourless oil
- 15 g flavourless oil
- 25 g milk
- 25 g milk
- 25 g milk
- 40 g all purpose flour
- 40 g all purpose flour
- 40 g all purpose flour
- 0.5 tbsp cornstarch
- 0.5 tbsp cornstarch
- 0.5 tbsp cornstarch
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 0.5 tsp pure vanilla extract
- 0.5 tsp pure vanilla extract
- 0.5 tsp pure vanilla extract
- 115 g whipping cream
- 115 g whipping cream
- 115 g whipping cream
- 25 g white granulated sugar
- 25 g white granulated sugar
- 25 g white granulated sugar
- 0.5 tsp pure vanilla extract
- 0.5 tsp pure vanilla extract
- 0.5 tsp pure vanilla extract
- 10 fresh strawberries
- 10 fresh strawberries
- 10 fresh strawberries
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 1 sprig fresh thyme
Equipment
4x3" Cake Pancake stripscake leveleroffset spatulawhiskelectric mixertoothpick