Strawberry Cloud Shortcake
Fluffy sponge, billowy cream, and sweet strawberries. A little celebration, just because.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Make a little cloud
Heat the oven to 170°C / 340°F. Line a 20 cm round cake tin. Beat eggs and caster sugar for 8–10 minutes until thick, pale and ribbon-like. Sift in flour in two batches, folding gently. Mix a spoonful of batter into the butter and milk, then fold that mixture into the bowl.
Bake the sponge
Pour into the tin and bake for about 25 minutes, until the top springs back and a skewer comes out clean. Cool in the tin for 10 minutes, then turn onto a rack and cool completely for at least 30 minutes. The prep time includes cooling.
Whip and slice
Whip cold cream with icing sugar and vanilla to medium peaks. Slice the cooled cake horizontally into two layers. Slice most strawberries, saving a few whole ones for the top.
Build your celebration
Spread one cake layer with a third of the cream and sliced strawberries. Add the second layer, cover with remaining cream and decorate with whole strawberries. Serve soon, or chill until ready.
Storage: Cover and refrigerate for up to 2 days. Keep chilled until shortly before serving.
Little Whisk · Strawberry Cloud Shortcake
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
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