Strawberry Shortcake

 

Cake

1/2 cup (118ml) whole milk

1/4 cup (57g) butter

1 1/2 cups (188g) flour

2 teaspoons baking powder

3 large eggs, room temperature

1/2 teaspoon salt

3/4 cup (150g) sugar 

2 teaspoons vanilla extract

Simple Syrup

1/3 cup (79ml) water

1/3 cup (67g)sugar

2 tablespoons strawberry jam

Topping

2 cups (250g) sliced strawberries

whipped cream sweetened to taste with powdered sugar

1. preheat oven to 350°F. Grease an 8x3" (20x7cm) cake pan. Line the bottom of the pan with parchment paper

2. heat milk and butter until the butter has melted. Cool

3. mix flour and baking powder. Set aside

4. beat eggs with salt for 1 minute. Gradually add sugar and beat on high speed until voluminous and very pale yellow. Around 5 minutes

5. with the mixer on low, add the butter/milk mixture

6. gently fold in the dry ingredients. Pour batter into pan and bake for 30-35 minutes

7. to make the simple syrup, mix water and sugar in a saucepan, bring to a boil and stir until sugar has dissolved. Mix in strawberry jam. Cool

8. when the cake has cooled, spread 1/2 of the syrup on top.

9. just before serving, mix the strawberries with the other half of the syrup. Spread the whipped cream on the cake and top with the strawberries