Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Having too much fun, again

Having too much fun, again

We have a lot of fun in class. Sometimes too much fun.

Today we made this delicious strawberry shortcake. I thought I’d share the recipe with you because I think it is a great cake to make for a birthday party that is impressive and delicious.

Trust me, I am the -worst- at cake decorating. You can do this!

This is a restaurant sized recipe.  You can either make two 18cm (three layer) cakes, or one large 32cm cake.  If you deal in inches, sorry senioritas.  I’m Canadian.


9 Large Eggs
270g white sugar
Pinch of salt
Vanilla to taste
270 grams of bread flour.

Whip eggs and sugar together with a hand blender or standmixer  until you can draw a track with your finger and it stays firm. (Soft peaks)

Sift flour and fold into above, gently.  Pour this mixture into three cake pans.

Cook at around 400F for 25 minutes.  Make sure to watch it if you don’t know the behaviour of your stove.


You’ll need a couple quarts of whip cream.  Whip that and mix with a handful of cool whip (the cool whip stabalizes the cream so it won’t melt all over the place)

With a pint of strawberries, take out eight pretty ones for the decoration.  Slice the rest and mix with half the whip cream mixture.

Stack the cakes on top of each other with the strawberry/cream mixture in between each.

Use your palette knife to smooth the white cream around the cake.  

Pipe eight rosettes and your pretty strawberries on top.  



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