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Copyright © 2015 – keikos-cake.com – All Rights Reserved
Strawberry Shortcake
You find the video of making the Strawberry Shortcake here: http://keikos-cake.com/strawberry-shortcake/
Sponge cake
Egg 180 g (6.3 oz.)
Sugar 90 g (3.2 oz.)
Flour 75 g (2.6 oz.)
Cornstarch 20 g (0.7 oz.)
Milk 20 g (0.7 oz.)
Butter 20 g (0.7 oz.)
Filling / decoration
Heavy cream 400 g (14.1 oz.)
Sugar 35 g (1.2 oz.)
Vanilla sugar ½ table spoon
Strawberries 250-300 g (9-10 oz.)
Chopped pistachios and icing sugar for decoration
This recipe is for a 18 cm (7 inches) diameter cake
pan. When using a different size, calculate the
conversion factor with the pan conversion tool: http://keikos-cake.com/panconversion
You find more about measuring ingredients here:
http://keikos-cake.com/lessons/lesson-measuring-ingredients/
Vanilla sugar is flavored sugar. If you
can‘t find it, use a few drops of vanilla
essence instead.
The flour in my recipes is always all-
purpose flour unless mentioned
otherwise.
First of all, prepare the cake pan with baking
paper. Once the sponge cake batter is ready, it
should be baked quickly. Cut the baking paper
for the bottom and the side and place it in the
cake pan.
Mix egg and sugar in a large stainless-steel bowl.
Place the bowl on a double boiler (sauce pan
with simmering water) and beat until the mixture
warms to body temperature. Then take the bowl
away from the heat. (Otherwise, you’ll end up
with scrambled eggs.)
Continue beating at high speed until the egg
turned light and foamy. This can take 10
minutes or more of constant beating, so be
patient!
The result will be a super fluffy sponge cake.
Next, fold in the sifted flour and cornstarch
using a spatula.
Melt the butter together with the milk in the
microwave. Add it to the batter and mix gently
until smooth (but don’t overmix).
Immediately pour the batter into the cake pan
and tap on the table a few times to release any
air bubbles in the cake batter.
Bake for 25 minutes in the pre-heated oven at
190°C (374°F).
bottom
middle
top
bottom
middle
top
After baking, immediately remove the sponge cake from the cake pan and let cool it down.
When cooled down, remove the baking paper and slice the sponge cake into three slices with a
large serrated knife. In the end, the slices will be assembled like this:
Now we prepare the whipped heavy cream for
the filling and the topping.
Whip the cold heavy cream together with the
sugar and vanilla sugar to soft peak stage
(electric mixer at medium speed).
Now whisk by hand with a wire whisk to get a
uniform consistency. You know that the
consistency is right when you can “grab” the
cream with the wire whisk, i.e. the cream
doesn’t fall down from the whisk.
Cut the strawberries into 3 mm (0.12 inch) slices.
Also prepare some chopped strawberries. We
will use them for the topping, later.
Cover the bottom sponge cake with a thin layer
of whipped heavy cream and place strawberry
slices on top.
Cover the strawberries with some more whipped
cream.
Place the second sponge cake slice on top and
press gently.
Add another thin layer of whipped cream and
strawberry slices…
Again, cover the strawberries with some more
whipped cream to fill the gaps.
Then place the third sponge cake on top and
press gently.
Cover the top of the cake with whipped cream.
Cover the side of the cake with a thin layer of
cream to fill any gaps.
Then add a thicker layer of whipped cream on
the side.
Smooth the side with a dough scraper or similar
tool.
Smooth the top with a palette knife.
After each stroke, remove any sticking cream
from the palette knife. Always work from the
side to the center (green arrow).
Place a ring (diameter 12 cm / 4.7 inch) on top
and fill with the chopped strawberry pieces.
You can decorate the cake anyway you like.
Here, I pipe out eight little “balls” on top. Then, I
do the same on the side of the cake.
With a tea spoon, I flatten the balls on the side
to get an interesting shape… (Dip the spoon in warm water before each stroke)
Powder with icing sugar and decorate with
chopped pistachios.
Done!
That’s the strawberry shortcake.
It’s really easy to make, but tastes great and
looks very nice. I’m sure your friends will
agree…
Always store this cake in the fridge! It will be
fine for 1-2 days.
“I always get praises whenever I make a keikos recipe to a party. They said it's almost like from a bakery shop. Keiko is very professional and the recipes are made easy to learn. I'm glad to be on the subscriptions. Thank you!! :)” Sarah T. (Montreal, Canada)
“By far the best online baking tutorials ever!” Sammy (London, UK)
Members of keikos-cake.com say:
Enjoy the strawberry
shortcake!
“I have no regrets to join keikos cake it helps me a lot and I will be a member as long as I live. thank you” Elsie (Queens, NY)
“I've been 'baking' since I was young, mostly from a box and with adult supervision. A few years ago I joined Keikos-cake and started baking cakes that my friends and colleagues think I bought them from a store. I've been told many times now that I should open my own cake shop.” Rubi (The Netherlands)