Taken from the book "Allergen-Free Desserts and Treats," this strawberry shortcake recipe will impress both kids and adults. Photo and recipe credit: Viviane NGUYEN.
Assembly: 500 ml (2 cups) of whipped cream 10 to 12 fresh strawberries, whole or halved
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Grease 2 round 20 cm (8 in) springform pans. Line the bottom with parchment paper.
Using a stand mixer with a flat whisk attachment, mix all the dry ingredients on low speed. Add all the liquid ingredients and continue mixing for 2 minutes or until the mixture is smooth and homogeneous.
Pour the mixture into the molds. Bake in the oven for 45 to 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a rack before unmolding.
Preparation of vanilla strawberries: In a bowl, mix the strawberries, sugar, and vanilla. Let macerate for about 15 minutes. Drain and set aside.
Assembly: If necessary, remove the dome from the cakes to level them. Spread two thirds of the whipped cream on top of the cakes. Arrange the vanilla strawberries on the whipped cream of one cake.
To finish, cover with the other cake, cream side on the strawberries. Top the cake with the remaining whipped cream and decorate with fresh strawberries. Serve immediately or store in the refrigerator.
0 servings
12
TH 
EN