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Home / Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Vanilla Sponge Cake
  • Whipped Cream
  • Strawberries
  • Final Assembly

Vanilla Sponge Cake

213g (7.5oz)
198g (7.0oz)
7g (0.2oz)
48g (1.7oz)
113g (4.0oz)
113g (4.0oz)
50g (1.8oz)
36g (1.3oz)
20g (0.7oz)

Method of Preparation

  1. Preheat oven to 176°C/350°F.
  2. Butter and flour a 6-inch cake pan.
  3. Sift all of the dry ingredients together.
  4. Combine all of the liquid ingredients.
  5. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds.
  6. Pour batter into prepared pan and bake for 25-30 minutes.
  7. Allow cake to cool slightly and remove from pan.
  8. Use as needed in final assembly.

Whipped Cream

60g (2.1oz)
1000g (35.3oz)
20g (0.7oz)
10g (0.4oz)

Method of Preparation

  1. Whip heavy cream, powdered sugar, and into soft peaks.
  2. Use as needed in final assembly.

Strawberries

454g (16.0oz)
100g (3.5oz)

Method of Preparation

  1. Rinse strawberries in cool water.
  2. Cut leafy tops off of strawberries, then cut half of the strawberries into quarters and cut the remaining half of strawberries in half.
  3. Toss strawberries in to coat berries completely.
  4. Use as needed in final assembly.

Final Assembly

as needed

Final Assembly

  1. Place first layer of Vanilla Sponge Cake on cake board.
  2. Pipe layer of Whipped Cream on Vanilla Sponge Cake.
  3. Generously place the quartered strawberries into Whipped Cream.
  4. Cover with second sponge layer.
  5. Pipe a layer of Whipped Cream on Vanilla Sponge Cake.
  6. Decoratively arrange remaining strawberry halves into a circle pattern around entire top of cake.
  7. If needed, brush onto strawberries once in place.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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