STRAWBERRY SHORTCAKE
 
 
Ingredients
  • FOR THE SPONGE
  • 1 + ½ cup milk
  • 1 tbsp vinegar
  • 1 + ½ cup castor sugar
  • ¾ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 + ¼ cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • FOR THE FILLING
  • 12-13 fresh strawberries, halved
  • ⅓ cup strawberry puree
  • 1 tsp cornflour + 1 tbsp water
  • 2 tsp sugar
  • ½ cup cream cheese, softened
  • 1+ ½ cup whipped cream
  • FOR THE TOPPING
  • ½ cup strawberry puree
  • 2 tsp sugar
  • 1 tsp lemon juice
  • 1 tsp agar agar powder
  • FOR THE GARNISH
  • Fresh strawberries
Instructions
  1. Preheat the oven to 180 degrees Celsius and line two 6-inch round cake pans with oil and parchment paper.
  2. In a bowl add milk and vinegar, mix it well and set it aside for 5 minutes.
  3. Then add sugar, oil, vanilla and whisk it properly till all the sugar is dissolved.
  4. Lastly sift in flour, baking powder, baking soda and give it one final mix till you achieve a smooth lump free batter. Do not overmix at this stage.
  5. Pour the batter into the lined pans and bake for approx. 20 minutes or until a skewer inserted in the centre comes out clean.
  6. Meanwhile, blend strawberries to make strawberry puree and divide it for the filling and jelly layer in quantities as mentioned above.
  7. To make the filling, heat the strawberry puree with some cornflour slurry and sugar till it thickens. Let it come to room temperature.
  8. Take the softened cream cheese and strawberry puree and whisk well till nicely combined.
  9. Carefully fold in the whipped cream till no white streaks remain. You can add pink food colour at this stage if required. Make sure not to deflate the whipped cream and transfer it into a piping bag.
  10. To make the jelly layer, heat the strawberry puree with lemon juice and sugar in a saucepan till all the sugar dissolves. Add the agar agar powder and bring it to a boil. Take it off the heat and let it chill while you assemble the cake.
  11. Once the sponges are cooled to room temperature, cut the top to even the layer and prepare them for assembly.
  12. Take one sponge layer and place it on a turn table. Carefully tape an acetate sheet around it and secure it as tightly as possible.
  13. Now, take the halved strawberries and arrange them all around the circumference of the cake layer.
  14. Pipe the mousse filling over the sponge, filling all the crevices between the strawberries. Level it out using an offset spatula. Keep some of the filling aside to spread over the jelly layer too.
  15. Carefully, place the second layer of sponge over it.
  16. Add the jelly mixture over the sponge and spread it evenly to form a thin layer. Refrigerate the cake for 30-60 mins or until the jelly sets completely.
  17. Spread a thin layer of the remaining mousse filling over the jelly and refrigerate again until fully set. This may take 4-6 hours.
  18. Remove the acetate sheet carefully before serving and garnish it with fresh strawberries on top.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/strawberry-shortcake/