Recipe: Christmas Strawberry Shortcake
MANILA, Philippines — Are you still planning to squeeze some baking time into your Christmas schedule? Why not if that will make you feel happy?
Try baking Strawberry Shortcake to take advantage of the season’s readily available fruits, particularly berries.
Here is a recipe from the San Miguel Pure Foods Culinary Center to guide you along.
Strawberry Shortcake
INGREDIENTS:
2 cups Princess Cake Flour
1/4 cup cornstarch
1 cup sugar
1/2 tsp. iodized fine salt
1 tsp. Bake Best Baking Powder
10 Magnolia Brown Eggs, use 7 egg yolks and 10 egg whites
3/4 cup water
1/4 cup strawberry puree
1/2 cup corn oil
1 tsp. cream of tartar
1/2 cup sugar
1 cup fresh strawberries, chopped (141 gams)
2 cups Magnolia All-Purpose Cream, child
1 cup powdered sugar, sifted
1 tbsp. unflavored gelatin, bloomed in 1/4 cup cold water then melted in the microwave for 1 minute or heated in pan just before using
PROCEDURE:
1. Preheat oven to 350ºF and line three 8-inch round pans with baking/wax paper. Set aside.
2. Combine flour, cornstarch, sugar, salt and baking powder. Mix and set aside.
3. In a separate bowl, combine egg yolks, water, strawberry puree and corn oil, then add flour mixture and mix well until the mixture is free of lumps. Set aside.
4. Beat egg whites with cream of tartar, then gradually add sugar. Continue beating until stiff but not dry. Fold egg white foam into the batter. Don't overmix. Pour into prepared pans and bake for 30 minutes or until set.
5. Cool completely or chill the cake.
6. To make frosting, combine cream and powdered sugar and beat until slightly stiff. Add the melted unflavored gelatin. Continue beating until smooth. Set aside.
7. Frost the surface of two cakes and spread chopped strawberries on one surface. Arrange cakes on top of each other. Frost whole cake with remaining whipped cream. Make 8 rosettes of icing on top and garnish with fresh whole strawberries.
*Makes 8 to 10 servings.
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