A Mini Strawberry Shortcake&For One Person!
Video Stats
Recipe Overview
Overview
This mini Strawberry Shortcake is a delightful treat that perfectly balances lightness and flavor. The genoise sponge cake is a standout, offering a texture that is both airy and moist, unlike many sponges that can taste overly eggy. The recipe simplifies the traditional method, allowing for a straightforward approach that even beginners can master.
One of the most appealing aspects of this recipe is the use of whole eggs, which eliminates the need to separate yolks and whites. This not only saves time but also reduces the chances of mishaps during preparation. The whipped cream frosting complements the fresh strawberries beautifully, creating a refreshing dessert that is perfect for warm days or special occasions.
The cake’s assembly is straightforward, and the attention to detail in mixing and folding the batter ensures a fine crumb. Tapping the cake pan and swirling a toothpick into the batter are clever techniques that help achieve a perfect rise and texture. Overall, this mini Strawberry Shortcake is not just a recipe; it’s a celebration of simple ingredients coming together to create something truly special.
Recipe Details
Steps & Tips
Whip together the whole egg and sugar until thick and pale.
Tip: Whip the egg until it's thick and pale for the best texture.
Mix together all-purpose flour, cornstarch, and salt.
Sift the dry ingredients into the whipped egg mixture.
Tip: Use a whisk to fold the batter for more efficiency and to prevent clumping.
Mix together milk, flavorless oil, and vanilla extract.
Add a small portion of the batter into the wet ingredients and mix aggressively.
Tip: Deflate the batter partially by mixing aggressively with the wet ingredients.
Scrape the bowl with a spatula to ensure all ingredients are mixed.
Line a four-inch cake pan with parchment paper.
Pour the batter into the cake pan from a height to pop air bubbles.
Swirl a toothpick into the batter to even out bubbles.
Tip: Tap the cake pan on the counter to pop air bubbles before baking.
Tap the cake pan on the counter a couple of times.
Attach prepared cake strips to help the cake rise evenly.
Bake the cake in the oven and perform a toothpick test to check doneness.
Run a butter knife around the sides of the cake pan to loosen the cake.
Remove the parchment paper from the bottom of the cake.
Set the cake upright and let it cool completely before leveling.
Cut the cake in half to create two layers.
Wash, dry, remove stems, and cut strawberries in half.
Whip cream until it can hold a peak but is not over whipped.
Tip: Do not over whip the cream; aim for around 80% whipped for best results.
Tip: Spread whipped cream gently to avoid separation while decorating.
Decorate the cake with whipped cream and strawberries.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Genoise sponge cake is known for its light and airy texture, making it a popular choice for layered cakes.
- •Chantilly cream is simply whipped cream sweetened with sugar and flavored with vanilla.
- •Using a whisk to fold the batter helps prevent clumping and ensures a smooth mixture.
- •The 'sacrificial batter' technique helps combine wet and dry ingredients without deflating the main batter.
