Amjads Strawberry Shortcake
From jo_jo_ba 16 years ago
- 25 minutes to make
- Serves 16
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! Read more ) strawberries piled high. Who knew! See less
Ingredients
- 1 cup white sugar shopping list
- 7 eggs shopping list
- 1 tsp salt shopping list
- 1 tsp vanilla shopping list
- 1 tsp lemon extract (optional) shopping list
- 4 very ripe strawberries, hand mashed shopping list
- 2 1/4 cups bread flour shopping list
- 3 cups whipping cream shopping list
- 2 pints strawberries, sliced (reserve 8 for garnish) shopping list
How to make it
- 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.
Slice, anyone?
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The Rating
Reviewed by 3 people-
This looks beautiful. It has to be great. Giving you a 5 for this one. Great post Jo.
chefmeow
in Garland loved it
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Oh my, that looks wonderful!
bluewaterandsand
in GAFFNEY loved it
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Just beautiful! I am dying to get some of that icing on my finger! ha ha!
razzberi
in Asheville loved it
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