Strawberry Shortcake

Strawberry Shortcake

Ingredients	Grams	Comment
Sugar	450g
Bread Flour	450g
Salt	2g	to taste
Eggs	15
Vanilla	5g	to taste
Whip Cream	1Lt
Strawberries	3 pints
Baking Soda	5
Whip Topping	500	Roughly 4 scopes

Yield:
Two 9 inch cakes.

1. Whip together eggs, sugar, salt and vanilla @ 3rd speed for 7mins. The foam (thick) structure should be light but at the same time should be of a rather firm consistency.
   

2. While whipping: slice 4 strawberries in 1/2, dry them, dip in chocolate. remaining strawberries are to be washed & sliced into pieces

3. Sift flour, fold by hand, slowly but steady. Pour into greased and floured pan. Smooth out top with hand before bake.
   

4. Bake @ 350F for 15-25mins (or until done). Should be of a dry appearance and spring to the touch

5. Whip 35% cream to firm peaks (3rd speed 3 mins)

6. Whip whip topping to firm peaks

7. Fold cream and topping together until blended, set aside.

8. Place chocolate over water bath until melted - dip strawberries half way and let dry.

9. Flip cake upside down then put in freezer

10. Cut cake into 3 layers - brush with sugar water (100g sugar 200ml water & boil) to moist sponge.

11. Bottom layer: cream & mask + strawberries + cream on top of strawberries

12. Middle layer: cream + strawberries + cream

13. Top layer: flip it, cream & mask