Strawberry Shortcake

INGREDIENTS

• 1 liter of whipping cream (it must be freezing)
• 200 grams sugar
• 1/2 sachet of baking powder
• 1/5 kilo of fresh strawberries
• 200 grams sugar and 200 ml. of water to make syrup.
• 2 or 3 spoonfuls of strawberry jam (optional to add to the syrup).
• to add to the syrup)

Serves 8
Difficulty Easy
Preparation time 60 minutes
Average cost

PREPARATION

First, we make the sponge cake, and while it bakes, we will whip the cream if we have chosen to buy it already made, one step less. Once it is done and tempered, we will cut the apartments.

We whip the cream; I prefer to do it with the electric whisk (hand) because I control the texture better (in the Thermomix, it costs me more). Add the sugar little by little, and when it is almost ready, add half an envelope of baking powder, little by little. This is an excellent tip so that the cream will have more texture later—Reserve in the refrigerator.

To make the syrup, we can do it as it is. But I have divided the quantities, and I have done it two times, so the syrup that was to dip the cake, I have put a couple of tablespoons of strawberry jam (which will color the cake a little).

The rest of the syrup I have made is regular, to the point of the strand (that is, when we touch it and put our fingers together, it makes a strand), a little thick to dip the strawberries to decorate.

To assemble the cake, place a sponge cake slab, paint with syrup and cover with a generous layer of cream. Place another sheet of sponge cake, paint it with syrup, another layer of cream, and chopped strawberries on top.

Place the final plate, and decorate to taste. We can cover it with cream and strawberries soaked in syrup to make it shiny and delicious.

For the sponge cake, if you are short of time, you can buy it already made in the supermarket, and it is delicious.