Directions
- 1In a bowl, whisk together the vegetable oil and milk. Sift in the flour and cornstarch, then mix until smooth and slightly thickened. Add the egg yolks and vanilla extract, and continue whisking until fully combined.
- 2In a separate bowl, beat the egg whites, gradually adding the sugar until soft peaks form. Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
- 3Pour the batter into a 28x28 cm square pan and smooth the surface. Gently tap the pan on the counter to release any air bubbles. Bake at 150°C (300°F) for 25 minutes. Then let the cake cool completely.
- 4In a chilled bowl, combine the whipping cream, sugar, dried strawberry powder, and optional food coloring. Whip until stiff peaks form.
- 5Scrape off the top brown layer from the cooled cake and use a round cutter to cut circles. Place one circle at the bottom of each dessert cup.
- 6Line the inner sides of the cup with halved strawberries, cut-side facing out, and place a whole strawberry in the center. Fill the cups with the strawberry cream.
- 7Use melted dark and white chocolate to draw Kirby’s face. For the cheeks, mix a little extra red food coloring into the leftover strawberry cream and carefully apply it on the strawberry shortcake cups.
- 8Chill for about 30 minutes before serving and enjoy!
Ingredients
- 4 large eggs
- 45 ml vegetable oil
- 45 ml milk
- 40 g all-purpose flour
- 10 g cornstarch
- 50 g granulated sugar
- 1 tsp vanilla extract
- 300 ml whipping cream
- 30 g sugar
- 3 tbsp dried strawberry powder
- 1 drop red food coloring
- 0 fresh strawberries
- 0 melted dark chocolate
- 0 melted white chocolate
Equipment
bowlwhisksifterhand mixer28x28 cm square panround cutterpiping bagoffset spatulawooden spoontoothpicks
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