RECIPES

CLASSIC STRAWBERRY SHORTCAKE

INGREDIENTS

Sponge Cake

620g

Prima Sponge Cake Mix

5 nos

Eggs

65ml

Water

1 tsp

Vanilla Extract

70ml

Vegetable Oil 

Filling

500g

Dairy Cream 35% Fat

25g

Sugar

2 tsp

Vanilla Extract

topping

500g

Dairy Whipped Cream

250g

Strawberries, thinly sliced

10 pcs

Whole Strawberries

PROCEDURE

Sponge Cake

  1. In a mixing bowl, whisk Prima Cake Mix, eggs, water and vanilla extract on maximum speed for 7-10 minutes until the batter turns pale yellow, fluffy and thick.
  2. Reduce to speed 1 and gradually pour in vegetable oil. Gently fold with a spatula until well-combined.
  3. Line cake pan with parchment paper and pour in batter. Bake at 180°C for about 45 minutes.*
  4. Once cooled, slice the cake into 3 equal horizontal layers. Set aside.

filling

  1. Whisk filling ingredients together until medium peak.

Assemble

  1. Spread about 80g of whipped cream on a layer of sponge cake. Distribute 125g of sliced strawberries evenly across the layer. Spread 80g of whipped cream on the strawberries, and top it with another layer of sponge cake. Repeat for the next layer of cake.
  2. Evenly spread the remaining whipped cream on the topmost layer and then decorate with whole strawberries.
  3. Let the cake set in the chiller for at least 4-6 hours before serving.
     

*Tips: Cake is done when skewer stick inserted in centre comes out clean.