Strawberry ShortCake Recipe

I dont quite know how to name this recipe. An idea of making some strawberry shortcake struck me, and then I found how inconvenient storing strawberry shortcakes in Tupperware's.  So I just came up with something that resembles something like strawberry shortcakes. However, it does taste like your ol' funnel cake down at the carnival. 


Ingredients : 

11/2      Cup   All-Purpose Flour
2         Tsp   Baking Powder
1         Tsp   Salt
1        Cup   Sugar
1/2     Cup   Butter
2        Med   Eggs
2        Tsp    Vanilla Extract
1/2     Cup   Milk
2        Tbs    Sour Cream

Preheat the oven to 350' and line a 9x9 cake tin with parchment paper.

Cream the BUTTER and SUGAR with an electric mixer until pale and fluffy.

Add the EGG one at a time, followed by the VANILLA EXTRACT. 

Combine the FLOUR, BAKING POWDER, SALT in a separate bowl. 

Transfer half of the dry ingredients into the butter mixture. 

Add the MILK and SOUR CREAM. Finish with the remaining flour. 

Pour all in the prepared baking pan and bake for 30 - 35 minutes. Checking by inserting a toothpick in the center: if it comes out clean and dry the cake is done.



While you're waiting for your cake to bake, place 1 pint of HEAVY WHIPPING CREAM on the freezer for 30 minutes. And prepare the strawberry preserves. 

INGREDIENTS for STRAWBERRY PRESERVE

2-3 Cups Fresh Strawberries 

1 Cup Sugar

 11/2 Cup Water

1 Tbs Vanilla Extract

1 Tbs Fresh Lemon Juice

Cut the STRAWBERRIES in quarters .

Place all the ingredients in a deep non-stick pan.

Set the fire to medium to medium high until boiling. 

Turn the fire to low, until barely simmering. Keep stirring and remove the foaming with a  strainer.

The key to making the strawberry preserve is to keep stirring and removing the foaming. Keep at it until  thick enough. A good indication  is the back of the spoon test. : Dip a spoon and if the syrup  stick to the back of the spoon  without being too runny  then youre all set.

Let cool to room temperature before spreading it on the cake. 

Once all the prepared ingredients are fully cooled to room temperature. Cut the cake horizontally in half. 

Prepare the heavy whipping cream by whisking until soft peaks forms.

Spread the Strawberry Preserve, then the whisked heavy cream, top it off with the other half of the cake. DONT PRESS DOWN! or all the heavy cream will just ooze out. 

Place the cake on the refrigerator for 30 mins. 

Serve with a dollop of whip cream on top wih freshly cut strawberries and a scoop of vanilla ice cream on the side.