Ingredients: for ~6-8 portions
- 225 grams all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 65 grams granulated white sugar
- 50 grams cold butter cut into small pieces.
- 150 ml milk
- 1/4 tsp salt
- 65 grams granulated white sugar
- 50 grams cold butter cut into small pieces.
- 150 ml milk
- 250 ml heavy cream (36-40% butterfat)
- 400 grams of halved and hulled strawberries
- 1 tsp vanilla extract (optional)
- a bit more of sugar (to taste)
Procedures:
- Step 1: Preheat the oven to 220°C. Line a baking sheet with parchment paper.
- Step 2: Mix together the flour, baking powder, and salt in a mixing bowl. Stir in the sugar, butter. Use your hand if needed to mix them together. Pour in the vanilla extract, them milk to create a soft dough.
- Step 3: Take the dough out onto a lightly floured work surface. Use a rolling pin or your hand to stretch them out into a ~30x15 cm rectangle. Use a cutter to cut out two equal circles, each is ~15 cm in diameter.
- Step 4: Transfer them onto the baking sheet and bake them in the center of the oven until it's slightly golden and risen a bit. It would take about 10 minutes. After that move them onto a cooling rack until cooled completely
- Step 5: Taste the strawberries then add sugar until they're sweet enough. Put in the fridge. Whip the cream in a bowl until stiff peaks (or soft peaks, whatever you prefer). You can add vanilla extract and sugar into it to taste. Also let the cream chill in the fridge for a while.
- Step 6: assemble the cake in whatever way you like. I like to smear one circle with half of the cream then scatter half of the strawberries on. Place the other circle on top and decorate.
Note:
- You can use softened butter to make step 2 easier, but cold butter will give the cake a better texture.
- 2 tips to do if you either don't have the cutter of that size or simply don't have a cutter at all:
+ use anything that's round like a mug and inserted into the rolled-out dough. Cut out and continue and you will have smaller versions.
+ cut the dough into halves, then use the side of springform pan (15-cm-round) to guide and make 2 circles. With the side of the springform pan still there, use the bottom of the pan to pat it out so you have your circles with the same thickness.
- To make thing easier later on when you cut the cake, you can take a skewer and indent it into 1 circle and divided into portions right before baking. I didn't do this because I decided to smear the cream all over the top (which I did) and even if I did this then I wouldn't be able to see the marks.
- If you don't know when your cream is whipped enough, just turn the bowl upside down (very slowly of course, you don't want your hard work to be on the floor) and nothing is coming out then it's done. Don't over whip your cream.
- Better to whip cream with a mixer (hand or stand one) because if you're gonna do it by hand like me then it's really a patient test. It took me at least more than one hour to do it. :P
- By no mean do I hold responsibility for any damages that caused by you as a result of directly or indirectly following this recipe. Use at your own risk. Although the material here had been tested, it still just works as reference.
- 400 grams of halved and hulled strawberries
- 1 tsp vanilla extract (optional)
- a bit more of sugar (to taste)
Procedures:
- Step 1: Preheat the oven to 220°C. Line a baking sheet with parchment paper.
- Step 2: Mix together the flour, baking powder, and salt in a mixing bowl. Stir in the sugar, butter. Use your hand if needed to mix them together. Pour in the vanilla extract, them milk to create a soft dough.
- Step 3: Take the dough out onto a lightly floured work surface. Use a rolling pin or your hand to stretch them out into a ~30x15 cm rectangle. Use a cutter to cut out two equal circles, each is ~15 cm in diameter.
- Step 4: Transfer them onto the baking sheet and bake them in the center of the oven until it's slightly golden and risen a bit. It would take about 10 minutes. After that move them onto a cooling rack until cooled completely
- Step 5: Taste the strawberries then add sugar until they're sweet enough. Put in the fridge. Whip the cream in a bowl until stiff peaks (or soft peaks, whatever you prefer). You can add vanilla extract and sugar into it to taste. Also let the cream chill in the fridge for a while.
- Step 6: assemble the cake in whatever way you like. I like to smear one circle with half of the cream then scatter half of the strawberries on. Place the other circle on top and decorate.
Note:
- You can use softened butter to make step 2 easier, but cold butter will give the cake a better texture.
- 2 tips to do if you either don't have the cutter of that size or simply don't have a cutter at all:
+ use anything that's round like a mug and inserted into the rolled-out dough. Cut out and continue and you will have smaller versions.
+ cut the dough into halves, then use the side of springform pan (15-cm-round) to guide and make 2 circles. With the side of the springform pan still there, use the bottom of the pan to pat it out so you have your circles with the same thickness.
- To make thing easier later on when you cut the cake, you can take a skewer and indent it into 1 circle and divided into portions right before baking. I didn't do this because I decided to smear the cream all over the top (which I did) and even if I did this then I wouldn't be able to see the marks.
- If you don't know when your cream is whipped enough, just turn the bowl upside down (very slowly of course, you don't want your hard work to be on the floor) and nothing is coming out then it's done. Don't over whip your cream.
- Better to whip cream with a mixer (hand or stand one) because if you're gonna do it by hand like me then it's really a patient test. It took me at least more than one hour to do it. :P
- By no mean do I hold responsibility for any damages that caused by you as a result of directly or indirectly following this recipe. Use at your own risk. Although the material here had been tested, it still just works as reference.
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