Strawberry Fraisier Shortcake Recipe

May 20, 2015

Baking Therapy: The most fulfilling part about creating this is the moment the cake is lifted from the cake pan and marveling at the dessert's architecture - sponge cake foundation, strawberry 'pillars', and whipped cream to hold the sponge cake roof. This goes to show that you don't have to be the toughest to keep it all together. 

This cake is an emotional boost to those who doubt themselves and what they are made of, to those who are their own largest critics, and to those who think that they do not have what it takes to survive. 

If soft and juicy strawberries that are easily bruised can be the pillars of this cake, then even the most brittle of bones can keep you on your feet. 

If soft and light whipped cream is the ingredient that keeps this cake together, then remember that 70% of the human body is made up of water. 

If sponge cakes can be the base and roof of this dessert, then the muscles you always felt were not toned enough are sufficient to keep you moving. 

You are enough.

by Sumopocky
Equipment: 6-inch spring foam cake pan
Time: 50 min active time + 25 min baking time

[For Sponge Cake]
2 Eggs at room temperature
60g of Caster Sugar
60g of Cake Flour
20g of Melted Unsalted Butter

[For Syrup]
20ml Hot Water
1/2 tbsp. of Caster Sugar
1 tsp. of your favorite liquor (optional)

[For Whipped Cream] 200ml of Heavy Cream
1 tbsp. of Caster Sugar
A few drops vanilla extract
1 tbsp. of your favorite liquor (optional)

[For Decoration]
10-15 Strawberries 

[For Sponge Cake]
1. Over a water bath, beat eggs with whisk in a metal bowl. Add the sugar and mix until it dissolved (temperature should be around 27C).
2. Remove from the water bath and beat the batter on high speed with an high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined.
4. Add melted butter, and use a spatula to quickly lift up the batter to mix.
5. Line the round cake pan with parchment paper and pour the batter from heights of 30cm so that it drips into the pan like a ribbon. Drop the pan lightly on the counter to raise the air bubbles out of the batter and bake in a preheated oven at 170C for 20-25 minutes. Chill in fridge.

[For Whipped Cream]
1. Beat the ingredients on high speed for approximately 3-5 minutes until soft peaks form.

[For Syrup]
1. Mix granulated sugar and hot water until dissolved, then add your favorite liquor if you wish.

[Putting it Together]
1. Slice the sponge cake into two equal layers.
2. Lay the first layer of sponge cake at the bottom of a spring foam cake pan, brush on syrup.
3. Slice the strawberries in half and place them vertically against the rim of the cake pan, until the go all around the pan.
4. Spread a layer of whipped cream on top of the sponge cake.
5. Slice the remaining strawberries into smaller pieces and lay them on top of cream.
6. Add another layer of whipped cream, spreading it evenly.
7. Stack the second layer of sponge cake on top, brush syrup, and finish off by coating with a layer of whipped cream.
8. Leave the cake to cool in the fridge for at least 2-3 hours before removing carefully from the cake pan.
9. Decorate with sliced strawberries/toppings you desire. 

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