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Strawberry Shortcake

750g strawberries, cleaned and sliced
50g sugar
250g flour
30ml sugar (2 tablespoons)
15ml baking powder (1 tablespoon)
2ml salt (about 1/2 teaspoon)
120g unsalted butter
160ml milk
250ml whipping cream
30ml sugar (2 tablespoons)

Preheat oven to 230° C (450° F). Stir the strawberries with 50 g sugar in a bowl and set aside. Grease a 20 cm round cake pan. Stir the flour, 15 ml of sugar, baking powder, and salt together in a bowl until mixed thoroughly. Cut in the butter with a pastry blender. Beat the egg and stir in the milk. Add the liquid to the flour mixture all at once, stirring until just mixed. Spread the batter into the greased cake pan, leaving a depression in the center to later hold the strawberries. Bake for 15 to 18 minutes. Let cake cool for about 10 minutes, then remove from pan and slice into two layers. Whip the cream with the remaining sugar. Spread half of the cream on the bottom layer of cake, then add half of the strawberries. Add the top half of the cake, then the other half of the strawberries. Top with the remaining whipped cream. Serve warm.
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