Strawberry Shortcake The Best

 

Ingredients:

• 1 cup (250 milliliters) of all-purpose, unbleached flour
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• 1.5 milliliters (ml) of baking powder A quarter teaspoon (or one milliliter) of saltthree eggs, broken down
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• 1/4 teaspoon of cream of tartar
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• 1.5 cups (310 milliliters) of sugar
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• Half a cup of softened unsalted butter (125 ml)
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• One teaspoon, or five milliliters, of vanilla extract one
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• half a cup (125 milliliters) of milk strawberries, vanilla1 vanilla pod
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• 2/3 cup (375 milliliters) of fresh strawberry slices
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• 1/4 cup (around 15 milliliters) of sugar and whipped cream
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• 3/4 cup (375 milliliters) of heavy cream
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• 3/4 cup (45 milliliters) of sugar
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• One teaspoon, or five milliliters, of vanilla extract one Ripe, fresh strawberries, either whole or sliced for presentation
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• Including this on my shopping listEnhance my menuToss in with my dishes

 

Instructions:

Cake Preparation:

1. Turn on Cooking ModeSet the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit).
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3. Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
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6. Keep aside.Mix the salt, baking soda, and flour together in a bowl. Keep aside.Whip the egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer.
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9. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla.
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12. Slowly add the dry ingredients to the milk, one at a time.The batter may be made lighter by stirring in 1/4 of the meringue.
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14. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.
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17. To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.Strawberry-Vanilla SmoothiePeel the vanilla bean lengthwise and cut it in half.
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20. Extract the vanilla pod’s seeds using the pointy end of a knife.Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste.
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22. Take out the seed. Keep aside.Vanilla Ice CreamIn a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.
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25. Putting TogetherDivide the cake into two equal pieces by cutting it horizontally in half.
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27. On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream.
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30. Top a cake slice with whipped cream and top with the drained vanilla strawberries. Flip the second piece of cake over and place it on top, whipped cream side down.
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32. Using the leftover whipped cream, decorate the cake’s top. Add some fresh strawberries as a garnish.

Enjoy!