Amjad's Strawberry Shortcake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 319.2
- Total Fat: 19.2 g
- Cholesterol: 154.1 mg
- Sodium: 45.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.6 g
- Protein: 6.3 g
View full nutritional breakdown of Amjad's Strawberry Shortcake calories by ingredient
Introduction
This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew! This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew!Number of Servings: 16
Ingredients
-
1 cup white sugar
7 eggs
1 tsp salt
1 tsp vanilla
1 tsp lemon extract (optional)
4 very ripe strawberries, hand mashed
2 1/4 cups bread flour
3 cups whipping cream
2 pints strawberries, sliced (reserve 8 for garnish)
Directions
Preheat oven to 390 F (200C). Thoroughly grease a 10" springform tin.
Whip eggs and sugar together for 12 minutes.
Beat in salt and extracts.
By hand, fold in strawberries and flour gently so you don't deflate the eggs!
Pour immediately into the pan and bake 25 minutes.
Cool 30 minutes in pans before turning out.
Whip cream to stiff peaks, adding sugar if desired.
Slice cake into 3 layers.
Layer cake, a thin layer of whipped cream, strawberries, another thin layer of whipped cream and more cake until all the strawberries and 1/2 the cream have been used.
Cover the cake with the remaining whipped cream and decorate as desired, using the whole strawberries for garnish. Serve within 48 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Whip eggs and sugar together for 12 minutes.
Beat in salt and extracts.
By hand, fold in strawberries and flour gently so you don't deflate the eggs!
Pour immediately into the pan and bake 25 minutes.
Cool 30 minutes in pans before turning out.
Whip cream to stiff peaks, adding sugar if desired.
Slice cake into 3 layers.
Layer cake, a thin layer of whipped cream, strawberries, another thin layer of whipped cream and more cake until all the strawberries and 1/2 the cream have been used.
Cover the cake with the remaining whipped cream and decorate as desired, using the whole strawberries for garnish. Serve within 48 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
