Makes: Six Individual Cakes
Cake Ingredients:
2 cups cake flour, plus more for dusting the molds
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened, plus more for greasing the molds
1 cup sugar
3 large eggs at room temperature
2 teaspoons vanilla
¾ cup milk
6 3-inch circular cake molds or aluminum soufflé cups
Cake Procedure:
Preheat the oven to 350 degrees.
Grease and flour the cake molds or soufflé cups. In a bowl, combine 2 cups cake flour, baking powder, and salt with a wire whisk. Cream the butter and sugar until the mixture is light and fluffy. Carefully beat in the eggs, 1 at a time. Add the vanilla, and mix until completely combined. Slowly add the flour mixture, alternating with the milk.
Bake the cakes for 20 to 25 minutes. Let cool for 5 minutes, then invert them onto a rack and cool completely before frosting.
Strawberries Ingredients:
1 pint strawberries, thinly sliced
1 teaspoon lime juice
2 tablespoons orange juice
¼ cup sugar
Zest of 1 orange
Strawberries Procedure:
Place the strawberries in a mixing bowl and add the lime juice, orange juice, sugar, and orange zest. Mix with a wooden spoon, and transfer to a non-metal container. Cover and refrigerate for at least 1 hour or until ready to use.
Coconut Whipped Cream Ingredients:
1 cup heavy cream
1½ teaspoons powdered sugar
2 teaspoons coconut milk
1 teaspoon vanilla
Coconut Whipped Cream Procedure:
Pour the heavy cream into a mixing bowl and whip with an electric mixer until it reaches a nearly stiff consistency. Add the powdered sugar, coconut milk, and vanilla. Beat the ingredients until the cream holds peaks. Refrigerate until ready to use.
Put Together the Strawberry Shortcakes:
To assemble the dessert, cut each cake in half lengthwise. Place the bottom half in a bowl, and add a layer of strawberries and whipped cream on top, then top with the other half. Add with another layer of strawberries and whipped cream. Garnish with a mint sprig (optional) and serve.
Recipe Type: AuthenticCake Ingredients:
2 cups cake flour, plus more for dusting the molds
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened, plus more for greasing the molds
1 cup sugar
3 large eggs at room temperature
2 teaspoons vanilla
¾ cup milk
6 3-inch circular cake molds or aluminum soufflé cups
Cake Procedure:
Preheat the oven to 350 degrees.
Grease and flour the cake molds or soufflé cups. In a bowl, combine 2 cups cake flour, baking powder, and salt with a wire whisk. Cream the butter and sugar until the mixture is light and fluffy. Carefully beat in the eggs, 1 at a time. Add the vanilla, and mix until completely combined. Slowly add the flour mixture, alternating with the milk.
Bake the cakes for 20 to 25 minutes. Let cool for 5 minutes, then invert them onto a rack and cool completely before frosting.
Strawberries Ingredients:
1 pint strawberries, thinly sliced
1 teaspoon lime juice
2 tablespoons orange juice
¼ cup sugar
Zest of 1 orange
Strawberries Procedure:
Place the strawberries in a mixing bowl and add the lime juice, orange juice, sugar, and orange zest. Mix with a wooden spoon, and transfer to a non-metal container. Cover and refrigerate for at least 1 hour or until ready to use.
Coconut Whipped Cream Ingredients:
1 cup heavy cream
1½ teaspoons powdered sugar
2 teaspoons coconut milk
1 teaspoon vanilla
Coconut Whipped Cream Procedure:
Pour the heavy cream into a mixing bowl and whip with an electric mixer until it reaches a nearly stiff consistency. Add the powdered sugar, coconut milk, and vanilla. Beat the ingredients until the cream holds peaks. Refrigerate until ready to use.
Put Together the Strawberry Shortcakes:
To assemble the dessert, cut each cake in half lengthwise. Place the bottom half in a bowl, and add a layer of strawberries and whipped cream on top, then top with the other half. Add with another layer of strawberries and whipped cream. Garnish with a mint sprig (optional) and serve.
Recipe Author: Pastry Chef Jean-Rony Fougere
Restaurant: Oya, 777 9th St., NW, Washington, DC 20001
Source: http://www.washingtonian.com/blogs/bestbites/recipe-sleuth-oyas-strawberry-shortcake.php