How Rie Makes A Strawberry Shortcake • Tasty

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

Preheat oven to 350°F.

Prepare parchment paper by folding it into a triangle, cutting to create a circle that fits the mold, and lining the bottom and sides of the mold.

Melt 40 grams of butter in the microwave.

Place eggs in warm water to bring to room temperature quickly.

Whip 4 room temperature eggs with 95 grams of sugar for 5-8 minutes until pale and about 85°F, until it forms a ribbon that holds its shape.

Lower the speed and continue mixing for another 2-3 minutes to reduce bubble size.

Sift in flour and mix with a rubber spatula until incorporated, about 30-40 times.

Add warm milk and butter mixture and mix another 40-50 times until well combined.

Pour batter into the prepared mold and drop it from a height 2-3 times to remove big bubbles.

Lower oven temperature to 320°F and bake for 30-35 minutes until golden brown and a toothpick comes out clean.

While the cake bakes, prepare strawberries by removing tops and cutting larger ones to size.

Once baked, drop the cake from a height 2 times to prevent shrinking and let cool.

Whip 500 grams of heavy cream with 75 grams of sugar and 1 teaspoon of vanilla until stiff peaks form.

Once the cake is cool, flip it out of the mold and cut it in half carefully.

Spread a thin layer of whipped cream on the bottom layer of the cake, then layer cut strawberries on top.

Add more whipped cream on top of the strawberries, then place the second layer of cake on top.

Spread whipped cream evenly over the top and sides of the cake, smoothing it out with a small offset spatula and a bench scraper.

Pipe leftover whipped cream on top and decorate with additional strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens