|Strawberries are cheap and plentiful here in Sydney at the moment. Here’s a nice strawberry dessert.
Strawberry Cream Shortcake
This cake is actually somewhere between a shortcake and a sponge. It抯 enriched with ground walnuts or hazelnuts topped with strawberry jam, piled with rich vanilla-flavoured cream and studded with vine-ripened strawberries. Irresistible!
PREPARATION AND BAKING TIME: about 45 minutes
CAKE COOKING TIME: at least 30 minutes
YIELD: enough for 6 persons
1 1/4 cups self-raising plain flour
4 tablespoons butter, about 60g
3 tablespoons sugar
1⁄3 cup ground walnuts, or ground toasted hazelnuts
about 1⁄3 cup buttermilk
The cream topping:
300ml double cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 tablespoon milk powder
a little cold milk if required to thin the cream
The remaining topping ingredients:
3 tablespoons strawberry jam
250g ripe, sweet strawberries, whole or cut in half lengthwise
Pre-heat the oven to 200˚C/390˚F.
Mix together the flour and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and ground nuts.
Pour in three-quarters of the buttermilk and gather the mixture into a soft manageable dough. If too dry, add some more buttermilk.
Press the cake mixture into a buttered 20cm (8-inch) fluted cake tin with removable base, taking care to evenly work the mixture up the sides of the tin. Place the cake in the oven and bake for 25 minutes, or until pale golden brown all over. Remove from the oven and allow it to cool. Carefully remove the cake from its tin.
Combine the cream, sugar, vanilla and powdered milk in a mixing bowl and beat it until the cream stands in soft peaks. If you plan to pipe the cream through a pastry bag, beat it until it stands in stiff peaks. If the cream is too thick to start with, add a little cold milk and then whip it.
Spread the strawberry jam over the surface of the cake, pipe or spread the cream, then top with the strawberries. Cut into wedges and serve.
Posted by Kurma on 23/8/08; 5:41:21 AM