The perfect birthday cake. It's easy to create, makes lots of portions (so you can share it with more friends :)) and looks very festive with the different colors and the height.
This cake is great for any type of celebration during summer, since you'll need fresh strawberries.
Strawberry shortcake is a global classic and we love the simplicity of it but we wanted to add out own little twist to it :) To bring it to the next level, we added a layer of tangy lemon curd and tossed the strawberries in freshly chopped basil and mint. Basil and strawberries sounds random, but it works so well together! In our opinion, this did indeed bring it to the next level, and we hope you'll agree!
Tangy, Sweet, Creamy
Let's get cookin'
Servings: 1 Prep time: 15 min Total Time: 1 hour
Ingredients
Shortbread
140 g chilled unsalted butter
420 g all-purpose flour
100 g sugar
1 1/3 Tbsp. baking powder
1/4 Tsp. salt
400 ml heavy cream
1/2 tbsp lemon zest
Cream
30 g sugar
450 g fresh strawberries
480 ml heavy cream
1 tsp vanilla sugar
Lemon Curd
See ingredients and recipe here.
Instructions
Start by making the lemon curd - recipe here. It will take about 15 min. While it's cooling in the fridge you can proceed with the steps below.
1. Preheat the oven to 190C and grease 3 pie tins (20 cm in diameter)
Make the shortbread
2. In a food processor mix flour, sugar, baking powder, salt and lemon zest.
3. Cut the butter into small cubes and add to the flour mix. Process until combined, it should be like a slightly crumbly flour.
4. Add heavy cream and mix until just combined, then transfer over to a floured surface and knead until smooth, about 5 minutes.
5. Divide into three equal parts, and press each of them into the prepared cake tins.
6. Bake for 25 minutes, or until slightly browned. Remove from the oven, leave in the tins for 5 minutes and then transfer to a cooling rack. Let them cool completely.
Make the Cream Filling
7. With an electric mixer, whisk heavy cream and vanilla powder until it forms soft peaks.
8. Add sugar while continuing to whisk. Keep whisking until stiff peaks are forming. Set aside.
Prepare the Strawberries
9. Quarter the strawberries and place in a bowl.
10. Chop mint and basil and mix with the strawberries. Transfer 1/3 of the strawberries to a separate bowl and sprinkle with some sugar. This will make the strawberries release a little more juice. We will use this part for the top of the cake - we don't want the strawberries on the layers to be too wet because they could liquify the cream.
Assembly
11. Place one of the cake layers on a serving plate.
12. Spread a thin layer of lemon curd, top with half of the "un-sugared" strawberries and cover with 1/3 of the cream.
13. Add the second layer of the shortbread and repeat the layers.
14. Add the third layer of the shortbread, spread the rest of the cream and add the sugared strawberries.
Decorate with some fresh basil and mint and serve!
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
Kommentarer