Comments 17

2LC: Strawberry Shortcake

Another post for 2 little chefettes cooking challenge. This month theme is strawberry. Actually this is a pretty lame post for a strawberry theme. All I did only bake a vanilla sponge cake, whipped cream and garnish with strawberry. One of my favourite cake. I like the sweetness from the cake and cream and slight sourness from the strawberries. Just perfect.

I know I’ve said before that I won’t blog much for a month. But this post is an exception. It’s a bit quiet in 2 little chefettes  fro this month theme. So, to encourage the readers to participate I want to post this recipe today. If you want to know more about the challenge, head over to 2LC 🙂

Recipe adapted from Cake Bible


  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • 1  1/3 cups cake flour, sifted
  • 1 cup sugar + 1 tbsp for meringue
  • 6 eggs, separated
  • 3/4 tsp cream of tartar
  • 1 cup cream, whipped
  • 500g strawberry


How to:

  1. Preheat the oven to 175 C.
  2. In a bowl, mix the flour with 1 tbsp sugar. Set aside.
  3. Beat the yolks and the remaining sugar (from 1 cup of sugar) on high speed for 5 minutes or until the mixture is thick, pale and ribbons.
  4. Lower the speed and add water and vanilla extract.
  5. Increase to high speed again and beat for 30 seconds.
  6. Add flour mixture to the yolk mixture without mixing it. Set aside.
  7. Beat the whites until foamy. Add cream of tartar and beat until soft peak.
  8. Add 1 tbsp sugar and beat until it forms a hard peak (should be stiff and when you put the bowl upside down, the mixture won’t fall).
  9. Add 1/3 white mixture to the yolk with a spatula and gently fold until incorporated. Repeat the process for the remaining white mixture.
  10. With a cooking spray or butter, grease your 9 inch (22 cm) baking tin and pour the mixture in.
  11. Bake for 30 to 35 minutes, or until golden brown and the toothpick inserted comes out clean.
  12. After the cake is baked. Cool it down.
  13. Cut in half. Spread some whipped cream in the middle of the cake. Add cut strawberries.
  14. Cover the cake with the remaining cream. And garnish with more strawberries and roasted sliced almond.

note: you can make your own cake flour, 1 cup all-purpose flour mixed with 3 tbsp cornstarch.

The result is, the cake is fluffy and moist. Definitely like the result.

And you don’t have to use strawberry if you don’t like it. Can do pretty much anything with the sponge cake 🙂



  1. Look at all those layers! This cake is absolutely gorgeous! It takes talent and patience to make a cake like this – very nice work! So creamy and I love the strawberries. Yum!

    • Thanks so much, Julia 🙂
      This is one of my favourite cake. Just a basic sponge cake with cream and strawberry…

  2. Pingback: Strawberry Shortcake « 2 Little Chefettes

  3. I love the photos. Very pretty. I am curious about the recipe. i am surprised that you add corn starch to all purpose flour to make cake flour. I would have just reduced the all-purpose flour by 2 T.

    • Thank you.
      Thats how I make my own cake flour, since they only sell all purpose flour here in Sweden. But in Indonesia, we have so many types of flour (for cakes, breads, cookies use different flour) 🙂

  4. Hi, I’d love to try baking this cake for my mum’s birthday. One thing I cannot understand from your instructions is the amount of sugar to be mixed into the three different stages – flour, yolks and whites. Can you please tell me what’s the right amount for each of these stages? Thanks! Lovely cake by the way!

    • Hi,
      It was my mistake. I’ve fixed it already, thanks for telling me that 🙂
      I hope it will work for you as well, because it is difficult for me to find a recipe that works for me.

  5. Sarah says

    HI there! I made this cake yesterday for my daughter’s birthday, since strawberries are just coming ripe and they are her favourite. One thing I thought that was missing is that your recipe doesn’t say anywhere (unless I missed it) that it makes two cakes. I doubled the recipe because it says to butter your 9” baking tin… I thought that meant just one. The good news is that I have two extra cakes for her party with friends this weekend 🙂

    • Hi, good to hear that you have extra cakes 😀
      Sorry that I didn’t put how many 9″ baking tin. But the cake in the photo is exactly 1 recipe. Quite big (tall) cake I must say. And you can always freeze the cake for next time if you don’t want to use them.
      Anyway, happy belated birthday to your daughter 🙂

  6. Layl says

    can i use other another topping for this cake? like a swiss meringue buttrcream?

A nice comment will make my day ^^

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