Eggless Strawberry Shortcake | How to make Eggless Strawberry Shortcake

By Priya Sayeesh  |  2nd Jun 2016  |  
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  • Eggless Strawberry Shortcake, How to make Eggless Strawberry Shortcake
Eggless Strawberry Shortcakeby Priya Sayeesh
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

1

0





About Eggless Strawberry Shortcake

Fresh strawberries sandwiched in flaky cakes.

Eggless Strawberry Shortcake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Eggless Strawberry Shortcake is just mouth-watering. This amazing recipe is provided by Priya Sayeesh. Be it kids or adults, no one can resist this delicious dish. How to make Eggless Strawberry Shortcake is a question which arises in people's mind quite often. So, this simple step by step Eggless Strawberry Shortcake recipe by Priya Sayeesh. Eggless Strawberry Shortcake can even be tried by beginners. A few secret ingredients in Eggless Strawberry Shortcake just makes it the way it is served in restaurants. Eggless Strawberry Shortcake can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Eggless Strawberry Shortcake.

Eggless Strawberry Shortcake

Ingredients to make Eggless Strawberry Shortcake

  • Fresh strawberries 1 cup
  • All purpose flour 1 and 3/4 cup
  • Salt 1/2 teaspoon
  • Baking powder 1 tablespoon
  • Very cold Butter 1/2 cup
  • Heavy cream 1/4 + 1/3 cup
  • Vanilla extract 1/2 teaspoon
  • Sweetened whipped cream 1 cup

How to make Eggless Strawberry Shortcake

  1. Preheat the oven to 425 F or 220 C.
  2. Cut the strawberries, add 2 to 3 tablespoons of sugar (based on the sweetness of the fresh fruit) mash it up a little with a fork and refrigerate it.
  3. Mix all the dry ingredients and cut the cold butter into pieces and mix with the dry ingredients.
  4. Mash up the butter and dry ingredients with a fork or butter knife to attain a grainy consistency. Small pieces of butter here and there is perfectly fine.
  5. Make a well in the centre and add the quarter cup of heavy cream and vanilla extract and mix it with a Ladle (Do not use your hands yet) and knead it into a dough. You may add couple more tablespoons of heavy cream if necessary to form a dough. Knead it with your hands just so that it forms a smooth dough and refrigerate immediately.
  6. After 10 minutes, bring the dough out and roll it into a 1/2 inch thick rectangle. Cut them into 8 equal parts, place them on the baking tray 2 or 3 inches apart, brush them with heavy cream and sprinkle granulated sugar on top.
  7. Bake for 12 to 15 minutes at 425 F / 220 C.
  8. Do not touch the flaky cakes when hot, it may crumble. Once it cools down, carefully split them into two using a sharp knife.
  9. Let them cool completely now. Once cooled, add a spoonful of strawberries (along with the juices that has oozed out) and dollops of whipped cream on the lower layer of the cake and cover it up with the top layer (like a sandwich).
  10. The flaky cake combined with strawberry and cream tastes great.

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