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Strawberry shortcake

2 cups strawberries, hulled, halved or quartered
3 tbsp icing sugar

Mash 1/4 of the strawberries with a fork and toss all the strawberries with icing sugar and leave for 1 hour at room temperature.

shortcake
1 cup flour
3 oz caster sugar
1 tbsp baking powder
1/2 tsp salt *
1 cup whipping cream

*Although the recipe says 1/2 tsp salt I always put 1/4 tsp salt for 1 cup flour.
Sift flour with 2 oz sugar, baking powder, salt and add cream slowly using a fork to toss lightly until the mixture forms a clump.
Gather the clumps, do not knead the dough.

Shape into a 6" log and cut 6 slices and place in a lightly greased baking tray. Sprinkle 1 oz sugar and bake until light golden brown at 400F for 15 minutes. Cool in a wire rack.

to serve
1 cup whipping cream whip till soft peaks form

Once cooled cut the
shortcake in half horizontally using a serrated knife.
Top each bottom half of the shortcake with whipped cream then layer some strawberries and place the tops. Can add some whipped cream on the tops as well.

This recipe is from the book cook's companion. And goes to A.W.E.D British at kaarasaaram and veggie/fruit a month strawberries. Kid's delight restaurant recreation at versatile kitchen, hearth and soul and best western dessert.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Strawberry cake

For the cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup margarine

1 cup sugar
2 large eggs whisked to blend
1/2 cup milk at room temperature
1 tsp vanilla

Beat the butter at medium speed until smooth. Add sugar in a steady stream until the mixture is very light and fluffy, about 4 to 5 minutes.
Add eggs in small addition, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed until it smoothens. When the batter comes together, decrease the speed to medium and continue adding the eggs, it will take 3 to 4 minutes to add the eggs.
The mixture is properly combined when it appears white, fluffy, and increased in volume.
Sift the flour, baking powder, salt and vanilla together. Reduce the mixer speed to low and add the flour mixture and the milk alternately.

Butter and flour a 7 inch round pan.

Spoon the batter into the prepared pan and smooth the top with a spatula.

Position a rack in the lower third of the oven and bake at 350F for 55 minutes in a preheated oven. When a wooden skewer inserted in the center of the cake comes out clean it is done. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes.
Invert the cake onto a rack, remove the pan, and cool to room temperature.

For the Strawberry filling
2 cups ripe fresh strawberries hulled and sliced
1/4 cup sugar depending on the sweetness of the fruit

Toss the sliced berries with the sugar in a large bowl and leave them uncovered, at room temperature for at least 2 hours.
Coarsely mash the berries and toss again; let them stand for 1 hour longer. You can do this the day before, but the berries should be refrigerated after they are mashed.

For the icing

1 cup whipping cream

3 to 4 tbsp icing sugar

Beat till thick add more icing sugar if needed.

Using a serrated knife cut the cake horizontally into 3 layers in a gentle sawing motion. Place the bottom layer cut side up on a serving platter.

Take the berries with a slotted spoon so that most of the liquid drains off. And spoon half of the mashed strawberries over the cake layer. Then spread a thin layer of the whipped cream over the berries.

Top with the middle layer, spoon on the rest of the strawberries, and spread another thin layer of the cream over the berries. Center the top layer over the filling.

Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream and decorate as you wish with strawberries.

Refrigerate the cake for at least an hour before serving.

The recipe for the cake and filling is from here.

Strawberry streusel cake

1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1 egg
2 tbsp melted margarine
1 1/2 cups sliced strawberries

For the streusel topping
1/4 cup flour
1/4 cup sugar
2 tbsp butter
1/2 cup cashews

In a medium bowl mix all the dry Ingredients, flour, sugar, baking powder and salt. Stir these ingredients together with a whisk. Add all the wet ingredients, vanilla, margarine, milk and egg. Beat this together so it's well mixed. Pour the batter into buttered and floured pan. Arrange the sliced strawberries on the top laying them evenly around the pan.

Preheat the oven to 350F.In a bowl, combine the flour, sugar and nuts with the butter for the topping with hands to a crumbly texture. Sprinkle the topping over the strawberries. And bake at 350F for 30 to 40 minutes till the cake is done. Let the cake cool before serving.

It is a foggy rainy day and thought of making this strawberry streusel cake and remembering the warm sunny days of summer.

Strawberry muffins

1/4 cup butter

1/2 cup vanilla flavoured sugar

2 eggs

1/4 cup orange juice

1/4 cup yogurt

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

pinch salt

1 cup strawberries sliced

Beat butter or margarine with sugar then beat in the eggs. Add the yogurt and orange juice. Combine flour with baking powder, baking soda and salt then add it to the wet mixture and mix well. Add the strawberries and mix.

Put the mixture onto a baking tray, baking mould or muffin tray and bake at 350F for approximately 25 minutes, time will vary depending on the type of tray used.

Instead of vanilla flavoured sugar use sugar and 1 tsp vanilla. As I don't use vanilla essence I scent my sugar with vanilla beans.

I came up with this recipe as I wanted to use yogurt and berries. It was successful and soft, loaded with strawberries which can be substituted for other berries and increase the sugar depending on the taste of the berries.

This recipe goes to only baked event, celebrate sweets cake at Sonia's kitchen, d for dessert, kid's delight mini bites and veggie/fruit a month oranges at Savitha's kitchen.

Mini Tower Victoria Sandwich Cakes from The Royal Touch Cookbook

I enjoyed reading through Carolyn Robb's cookbook The Royal Touch. Carolyn was a personal Chef to Prince and Princess of Wales, Prince William and Prince Harry for ten years. The author has beautifully presented the recipes, with delicious pictures and stories.

Dulce de leche cake

We really enjoyed this Dulce de leche cake which can be made ahead of time and left in the fridge.

Food palette series pink

Thank you for joining and supporting the food palette series, check out the past events here. Please accept this participation award as a thank you.

From April to May 15 the colour of the food palette series is pink, the picture of the logo is coconut toffee you can check out the recipe on the link.

<a href="http://torviewtoronto.blogspot.com/2011/04/food-palette-series-pink.html"> <img src="http://farm6.static.flickr.com/5059/5580535285_0f2f11c3cd_t.jpg" width="100" height="100"></a>

Event is open to everyone.
Please put a logo link on the post in your site.
Veg or non-veg, No food with alcohol or pork.
End product or ingredients used can be pink (i.e. raspberry, strawberries, cherries, radish, icing etc).
Maximum 2 per blog, new post is preferred but archived are welcome.
Use the linky list below or email me the URL of your post at torviewtoronto@gmail.com I will add the picture of your post below.

Looking forward for your continuous support, let the fun begin.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First