Strawberry Shortcake

Ingredients

6 servings

• strawberry syrup or sugar syrup
• 4 egg whites
• butter for greasing the mold
• 30 ml olive oil
• 120 g flour
• 120 g sugar
• 1 teaspoon liquid vanilla extract
• 4 egg yolks
• 250 g strawberries
• 40 ml milk
• 300 ml cold heavy cream
• 100 g sugar

Steps

1. 1

   In a bowl, whip 4 egg whites until stiff and gradually add the 120g of sugar.

2. 2

   Add the 4 egg yolks, the 120g of sifted flour in 2 additions, the vanilla, the milk, and the oil to the mixture.

3. 3

   Mix until homogeneous, grease the mold (ideally 15cm), and pour the batter in.

4. 4

   Bake for 1 hour at 170°C. Once cooled, wrap in plastic film and refrigerate.

5. 5

   Wash and cut the strawberries into small pieces. Dry them on paper towels to remove as much water as possible so the cake doesn't collapse. Keep some strawberries for decoration!

6. 6

   Cut the cake into 3 parts. Soak each part with the sugar syrup/strawberry syrup. Then proceed in the following way for the two cake parts, up to the "roof".

7. 7

   Whip the heavy cream into chantilly cream with the sugar. Keep refrigerated.

8. 8

   Spread chantilly cream on top of the cake disc, arrange pieces of strawberries on it, add another layer of cream to cover the strawberries. Place the second cake disc on top, repeat the step and place the final disc.

9. 9

   Cover the top and sides of the cake with a layer of chantilly cream, using a spatula or a dough scraper. Decorate as you wish.