Probably the easiest strawberry shortcake recipe around!
I haven't been baking lately cause well, lyfe haha. But recently Kenwood got in touch with their Kenwood Chef Sense Challenge where basically, I have to recreate a particular cake/ pastry from a "top bakery" in Singapore.
Okay, you guys should know by now how competitive I am - so when you throw me a challenge like that, I can't possibly say no right?
But of course, I made my life slightly easier lah... by recreating the strawberry shortcake by Antoinette because I'm fairly certain it's doable unlike say, the matcha pop which is crazy good by the way but also outta my league haha.
So here's my strawberry shortcake recipe - trust me, you can easily whip this up at home and the best part is, it's individually portioned so you can serve it at parties and dinners without having to cut up an entire cake and it makes a great afternoon snack for kids too!
(Makes 12 cakes)
- 150g all-purpose flour, sifted
- 1 tsp baking powder
- 125g unsalted butter (I strongly recommend Lurpak or President)
- 125g granulated sugar
- 3 large eggs (go for Seng Choon's carrot eggs)
- 70g milk (you can also use water, though in my exp it comes out slightly drier when this substitution is used)
- 1 tsp vanilla essence
(For the cream)
- 240ml whipping cream
- 4 tablespoons castor sugar
- 2 tsp vanilla essence
- 2 tsp evaporated milk
(For the filling)
- 2 punnets strawberries
- 3 tablespoons icing sugar
Here we go!
1) Combine the butter, flour, baking powder, granulated sugar and eggs in your mixing bowl.
2) Mix it for a few seconds then add milk.
3) I like to add vanilla essence cause vanilla makes everything better. (Also, hafta mention how much I love the shatterproof splashguard of the Kenwood Chef Sense which allows mess-free missing, especially if you're one who always misses steps and forget to add a certain ingredient lol.)
4) Line a 12 hole muffin tin with paper cases and spoon the mixture into the paper cases until they are 3/4 full.
5) Bake at 180ºC for 20-22 minutes or until lightly browned. Cool on a wire rack.
In the meantime, we'll prepare the cream and strawberry filling.
6) Remove the tops of the strawberries and slice them up.
7) Toss them in a bowl with the icing sugar and refrigerate.
Gotta love the markings on the Chef Sense with graduations in litres, fluid ounces and cups!
8) To make the cream, add the whipping cream and sugar to mixing bowl and beat with an electric mixer.
(Note: The Kenwood Chef Sense actually comes with 3 different types of beaters and I recommend using the K-Beater for cakes and biscuit mixtures and the Balloon Whisk for light and foamy whipped mixtures - which I what I switched to after taking this photo cause I realised it will make my cream a lot fluffier.)
9) I like to add a dash of evaporated milk for that sweet-milky aroma.
Watch your cream like a hawk to be sure you don't overbeat it
10) Whip for 2 minutes, or until soft peaks form then increase speed and beat until cream forms stiff peaks. Set aside.
11) Slice each mini cake into threes.
12) To assemble, layer cake, sweetened strawberry slices, cream, cake, strawberries, cream, then garnish with a strawberry half on top.
And we are done! Enjoy xxx