Strawberry Short Cake Recipe

Strawberry Short Cake Recipe

From Nestlé® you will need

Full Nestle Sweetened Condensed Milk

Nestlé® Sweetened Condensed Milk 370g

Buy Now
Where To Buy

From the kitchen you will need

  • SPONGE:
  • Unsalted Butter 50 g
  • Whole Milk Full Fat 40 g
  • Condensed Milk 60 g
  • App Purpose Flour 70 g
  • Egg Yolks 3 pcs
  • Egg Whites 3 pcs
  • Granulated Sugar 60 g
  • Sugar Syrup 60 ml
  • VANILLA CREAM:
  • Full Fat Cream UHT 600 g
  • Vanilla Syrup 7 g
  • Cream Cheese 300 g
  • Condensed Milk 50 g
  • GARNISH
  • Fresh Strawberries 400 g

Step by Step

Step
1

SPONGE
  • Preheat the oven to 140°C fan forced/ 150°C convection.
  • Line the bottom of a 6-inch cake tin.
  • In a medium sized bowl whisk the egg yolks and Condensed milk.
  • In a small saucepan heat the milk and butter over low heat until melted.
  • While whisking pour the milk mixture into the egg yolks and whisk until smooth.

Step
2

  • Sift the flour into the egg yolk mixture and mix until combined.
  • Add the vanilla syrup. In another bowl whip the egg whites with sugar (II) until stiff peaks.
  • In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles.
  • Transfer the batter to the cake tin.

Step
3

  • Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes.
  • Turn the oven off and leave in the oven for 15 minutes.
  • Once cooled run a knife around the edge of the cake tin and invert the pan.
  • Wrap in cling wrap and place in the fridge until assembly

Step
4

VANILLA CREAM
  • Whip the cream with cream cheese using electric whisk and slowly stream Nestle® condensed milk
  • Beat until get soft and fluffy cream texture.

From Nestlé® you will need

Full Nestle Sweetened Condensed Milk

Nestlé® Sweetened Condensed Milk 370g

Buy Now
Where To Buy

From the kitchen you will need

  • SPONGE:
  • Unsalted Butter 50 g
  • Whole Milk Full Fat 40 g
  • Condensed Milk 60 g
  • App Purpose Flour 70 g
  • Egg Yolks 3 pcs
  • Egg Whites 3 pcs
  • Granulated Sugar 60 g
  • Sugar Syrup 60 ml
  • VANILLA CREAM:
  • Full Fat Cream UHT 600 g
  • Vanilla Syrup 7 g
  • Cream Cheese 300 g
  • Condensed Milk 50 g
  • GARNISH
  • Fresh Strawberries 400 g

Step by Step

Step
1

SPONGE
  • Preheat the oven to 140°C fan forced/ 150°C convection.
  • Line the bottom of a 6-inch cake tin.
  • In a medium sized bowl whisk the egg yolks and Condensed milk.
  • In a small saucepan heat the milk and butter over low heat until melted.
  • While whisking pour the milk mixture into the egg yolks and whisk until smooth.

Step
2

  • Sift the flour into the egg yolk mixture and mix until combined.
  • Add the vanilla syrup. In another bowl whip the egg whites with sugar (II) until stiff peaks.
  • In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles.
  • Transfer the batter to the cake tin.

Step
3

  • Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes.
  • Turn the oven off and leave in the oven for 15 minutes.
  • Once cooled run a knife around the edge of the cake tin and invert the pan.
  • Wrap in cling wrap and place in the fridge until assembly

Step
4

VANILLA CREAM
  • Whip the cream with cream cheese using electric whisk and slowly stream Nestle® condensed milk
  • Beat until get soft and fluffy cream texture.

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