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Before you jump to Strawberry Shortcake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.
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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.
From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to strawberry shortcake recipe. To make strawberry shortcake you need 9 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Strawberry Shortcake:
- Provide 3 of Eggs.
- Get 90 grams of Sugar.
- Get 80 grams of White flour.
- Provide 25 grams of Butter.
- Provide 200 ml of Heavy cream.
- Use 3 grams of Sugar (for the cream).
- Get 1 tsp of Kirschwasser.
- Prepare 1 of pack Strawberries.
- Take 2 tsp of Non wet powdered sugar.
Instructions to make Strawberry Shortcake:
- Cut an 18 cm circle of parchment paper to line the cake pan..
- Sift the flour..
- Melt the butter in a double boiler..
- Preheat the oven to 170℃..
- Add the sugar to the eggs in three parts, whip until you can no longer make more bubbles. The batter should fall like a ribbon when you lift the electric whisk (ribbon stage)..
- Mix on low for 1 minute (the texture will become smoother)..
- Pour in the flour all at once. Fold it in until no longer powdery, turning the bowl as you go..
- Pour the melted butter into the batter over a spatula. Mix by scooping the batter from the bottom..
- Line the cake pan with the parchment paper circle, pour in the batter, and bake at 170℃ for 25 minutes (it is done when a toothpick or skewer inserted in the center comes out clean)..
- Let cool in the pan on top of a rack..
- Set aside half of the strawberries for the top decoration, then finely chop the other half..
- Add the sugar to the heavy cream and beat over ice water. When it becomes like thick whipped cream, add the kirschwasser and it's done..
- Slice the cake in half horizontally and make a sandwich with the cream and chopped strawberries. Spread cream around the outside surface of the cake, then decorate with the whipped cream and whole strawberries..
- Dust the non wet powdered sugar over the strawberries and it's done!.
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