Strawberry Shortcake (The Best) | May 28, 2024
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1 cup (250 milliliters) of all-purpose, unbleached flour
1.5 milliliters (ml) of baking powder
A quarter teaspoon (or one milliliter) of salt
three eggs, broken down
1/4 teaspoon of cream of tartar
1.5 cups (310 milliliters) of sugar
Half a cup of softened unsalted butter (125 ml)
One teaspoon, or five milliliters, of vanilla extract one
half a cup (125 milliliters) of milk strawberries, vanilla
1 vanilla pod
2/3 cup (375 milliliters) of fresh strawberry slices
1/4 cup (around 15 milliliters) of sugar and whipped cream
3/4 cup (375 milliliters) of heavy cream
3/4 cup (45 milliliters) of sugar
One teaspoon, or five milliliters, of vanilla extract one
Ripe, fresh strawberries, either whole or sliced for presentation
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Cake Preparation: Turn on Cooking Mode
Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.
Mix the salt, baking soda, and flour together in a bowl. Keep aside.
Whip the egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.
In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.

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