FOOD : Strawberry Shortcake

This is my own version of Strawberry Shortcake. I got the recipe of the vanilla cake from Life, Love and Sugar but I did some alterations =D. (Thank you Life, Love and Sugar for the recipe!)

Strawberry Shortcake
yield: two layer 8 inch cake

Ingredients

For the Vanilla cake:
3/4 cup butter at room temperature
1/4 cup vegetable oil
1 1/4 cup sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 cup milk

For the frosting:
250 ml all purpose cream
1/4 tsp. almond extract
1/4 cup sugar
1/4 cup butter at room temperature

For the strawberry filling:
strawberries (plus extra for the toppings)
sugar
water

Procedure

For the vanilla cake:
1. Preheat the oven to 350 degrees. Line three 8-inch cake pans with parchment paper in the bottom and grease the sides.

2. Beat the butter, oil, egg, vanilla extract, milk and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.

3. Combine the flour, baking soda and baking powder in a medium sized bowl.

4. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated.

5. Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. The batter will be thick and glossy.

6. Divide the batter evenly between the cake pans and spread evenly.

7. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal.

8. Remove cakes from oven and allow to cool for 3-5 minutes.

9. Remove cakes from pans to cooling racks and cool completely before frosting.

For the frosting:
1. To make the frosting, whip the all purpose cream using a hand mixer or electric mixer until stiff peaks while gradually adding the sugar.

2. Fold in the butter at room temperature then add the almond extract.

For the filling:
1. Slice the strawberries into small pieces then put it in the small saucepan on medium heat. Smash the strawberries using the back of the fork to release its juice.

2. Gradually add sugar. It depends on you how sweet you want your filling to be. Add a little bit of water for the strawberry filling not to be so thick.

3. Remove from heat when it starts to bubble or when the sugar is completely dissolved. (NOTE: the filling should not be very thick).

To assemble cake:
1. Place first layer of cake on your cake stand or plate. (NOTE: The cake layers shouldn't have a rounded dome on top of them, but if they do, cut them off before stacking).

2. Add about the filling and spread into an even layer. (NOTE: Reserve the syrup from your filling).

3. Add a small amount of frosting.

4.. Add the remaining layer of cake.

5. Use the rest of the frosting to the outside and sides of the cake. Put some strawberries on top then  drizzle the syrup that you reserved a while ago.

drizzle the syrup =)

Enjoy XD