Cake with whipped cream

Homemade Strawberry Shortcake: A Quick and Delicious Treat

In a world where time is often limited, yet the desire to enjoy a special cake remains, this "Homemade Strawberry Shortcake" recipe is sure to become a favorite. While it may not win an award for the most visually stunning cake, its rich flavor and light texture will delight any palate. Preparing it doesn't require special skills, so let's get started!

Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 1 hour and 15 minutes (including cooling)
Servings: 8-10

Ingredients

For the Cake:
- 6 large eggs
- 200 g flour
- 180 g powdered sugar
- 1 packet vanilla sugar
- 50 g grated almonds

For the Filling:
- 150 g strawberry jam
- 150 g fresh strawberries (washed and halved)
- 1 packet strawberry jelly (about 85 g)
- 500 ml heavy cream
- 20 g powdered sugar
- 1 packet vanilla sugar

For Decoration:
- 50 g grated or sliced almonds
- 50 g strawberries (for decoration)

Step by Step

Step 1: Preparing the Cake

1. Separating the Eggs: Start by separating the egg whites from the yolks. Ensure the bowls are completely clean, as any trace of fat will prevent the egg whites from beating well.

2. Creaming the Yolks: In a large bowl, beat the yolks with 90 g of powdered sugar and the vanilla sugar using an electric mixer. Continue mixing until the mixture becomes creamy and light in color.

3. Beating the Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gradually add the remaining powdered sugar (90 g), continuing to mix until you achieve a glossy meringue.

4. Combining: Gently fold the egg whites into the yolk mixture using a spatula. Be careful not to deflate the egg whites.

5. Adding the Flour: Sift the flour and grated almonds over the egg mixture and gently mix until everything is well combined.

6. Baking: Pour the batter into a greased and lined cake pan. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once done, let it cool in the pan.

Step 2: Assembling the Cake

1. Slicing the Cake: Once the cake has completely cooled, carefully slice it into three equal parts.

2. Jam Filling: Place the first layer of cake on a serving platter. Spread half of the strawberry jam over the surface. Add the halved strawberries, ensuring they are evenly distributed.

3. Preparing the Jelly: Follow the instructions on the jelly package and pour it over the strawberries. Place the cake in the refrigerator to allow the jelly to set.

4. Second Layer: Place the second layer of cake on top of the jelly.

Step 3: Creating and Decorating

1. Whipping the Cream: Whip the heavy cream with the powdered sugar and vanilla sugar until it becomes firm.

2. Cream Filling: Spread half of the whipped cream over the second layer of cake, then place the final layer of cake on top.

3. Final Cooling: Refrigerate the cake for 1 hour to allow all layers to set properly.

4. Decoration: Remove the cake from the refrigerator and decorate it with the remaining whipped cream, grated or sliced almonds, and a few strawberries.

5. Chilling: Leave the cake in the refrigerator for another hour to let the flavors meld perfectly.

Serving Suggestions

This cake is perfect for serving at a birthday, a party, or simply as a weekend dessert. It pairs wonderfully with a cup of freshly brewed coffee, a fragrant tea, or even a sweet wine that enhances the sweetness of the strawberries.

Practical Tips

- Yolks: If you want a richer texture, you can add a bit of oil to the yolk mixture.
- Alternative Fruits: Instead of strawberries, you can experiment with other berries or peaches for a different flavor.
- Fruit Jelly: Choose a natural jelly without additives for a healthier cake.

Frequently Asked Questions

1. How can I make the cake gluten-free?
You can replace the wheat flour with almond flour or a gluten-free flour blend.

2. Can I use store-bought whipped cream?
Absolutely! Store-bought whipped cream can save time, but make sure to choose a quality brand.

3. How long can the cake be stored?
The cake can be kept in the refrigerator for 2-3 days, but it's best enjoyed fresh.

Nutritional Benefits

This cake contains protein from the eggs, healthy fats from the cream, and fiber from the almonds and strawberries, offering a delicious and healthy combination. Strawberries are rich in vitamin C and antioxidants, contributing to a healthy immune system.

Conclusion

Making this Homemade Strawberry Shortcake is a joyful activity, and the result will surely be appreciated by all your loved ones. Try it this weekend and turn an ordinary day into a celebration of flavor!

 Ingredients: for the base: 6 eggs 200 g flour 180 g powdered sugar 1 packet vanilla sugar 50 g grated almonds filling: 150 g strawberry jam 150 g strawberries 1 packet strawberry jelly 500 ml whipped cream 20 g powdered sugar 1 packet vanilla sugar decoration: 50 g grated or sliced almonds 50 g strawberries

 Tags:  cake with whipped cream