Cheeky lil' Shortcake

3:45 AM



Happy Mothers Day to all you mothers out there! Earlier this morning, I've prepared a little treat for my mum and I've contemplated on whether I should bake a Matcha cake or an old-fashioned berry shortcake. My mom is a massive fan of both, but I think a shortcake screams simplicity and it's not something you'd get tired of easily. I am so happy with how my berry shortcake turned out because the supermarket I visited wasn't as friendly and my love for baking is somewhat unrequited.  Not to mention, I bought a mint plant (yes, the whole plant) just because they didn't have mint leaves. I'm a huge fan of decorating (and munching) sweet treats, but I feel like I'm more of a shove-this-whole-bag-of-flour kind of person. This shortcake recipe, however, can be easily multiplied depending on how many tiers you wish. I only went for a second tier to keep things light. Today I wanted to share with you the recipe I stuck to mainly because I substituted some ingredients from the original recipe I followed on Pinterest. I am no doubt making this again!


~ Ingredients ~ :

  • 225g granulated brown sugar / caster sugar 
  • 225g margarine or unsalted butter ; softened
  • 4 medium-sized eggs ; room temperature
  • 2 tsp vanilla extract
  • 225g all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup strawberries
  • 1/2 cup blueberries
  • mint leaves ; garnish
  • milk ; to loosen batter
  • heavy cream (whipped) or powdered whipped cream (prepared) ; chilled

 ~ cake batter procedures ~ :

  1. Let's start by preheating our oven to 180 degrees Celsius. Then, line the bottom of your round pan with parchment paper or you can butter up the bottom and the sides. 
  2. With a whisk or a hand mixer, cream the butter and the sugar  until a few peaks are formed when the whisk is lifted. 
  3. Whilst slowly mixing your butter mixture, crack all four eggs one at a time. If you own a stand mixer, lucky you. But if you don't, this isn't a strict rule. You may always pause to crack the egg and continue.
  4. Sift all of your flour into your current mixture and lightly (I repeat, lightly) fold it. You should be left with a consistency that is in between runny and thick cookie batter. Lift your spatula to check and if it still droops, you're good to go! Add milk if you wish to loosen.
  5. One batch makes one layer. However, if you opt for a thinner layer, simply level your cake into two. Pour in your batter to your tin and tap down to the counter top a few times to get rid of air bubbles. Let bake in oven for around 22-28 minutes.
~ Let's get stacking! ~ :

Once your cake is COMPLETELY cool, place your whipped cream onto a piping bag with a star tip of your choice and add as much as you like on the top of your bottom layer. It's optional because you can definitely just add a blob of cream in between the cakes & on top, but I find that star tips make a HUGE difference in presentation. Sprinkle a few berries on top of your cream, then stack on top your second layer. Repeat the process if you have more layers.

~ Decorating the top ~ :

This is my favourite part! If you have a star piping tip like I do, you can create little swirls all around -- starting from the center and swirling all the way to a pointed top. At this stage, you may arrange your berries however you desire. I decided to place my blueberries in the center and my halved strawberries on the edges. Garnish with mint leaves and viola!



CONGRATS YOU ARE DONE NOW SAVOUR THIS BITE OF HEAVEN.

I hope you all have a lovely day/night ahead and let me now about other cakes that are fit for spring or summer!

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9 comments

  1. AmyMay 8, 2016 at 5:13 PM

    This looks like an absolutely delicious cake, and it's so cute! Thank you for sharing ♥
    Amy xx

    Little Moon Dragon

    ReplyDelete
  2. Tam Hien NguyenMay 9, 2016 at 10:31 PM

    Thank you for this post! I absolutely love it x

    Liz
    www.raw-shrimp.com

    ReplyDelete
  3. aliceMay 10, 2016 at 1:54 AM

    Ooo this actually looks amazing! I love that you bought a while mint plant as well, that is dedication!

    The Velvet Black | UK Style & Beauty Blog

    ReplyDelete
  4. Alice RedMay 11, 2016 at 11:47 AM

    Oh wow, this looks delicious! I'm definitely going to give this a whirl, it's too beautiful not to try! x

    alicered.co.uk

    ReplyDelete
  5. HALEJune 7, 2016 at 11:16 AM

    This looks delicious! We have a massive victoria sponge cake in the fridge from my mum's birthday!
    Aleeha xXx
    http://www.halesaaw.com/

    ReplyDelete
  6. UnknownJune 10, 2016 at 7:07 PM

    We are huge fans of shortcake and adding those fresh fruits just makes it all the more irresistible! We have to try making this at home soon, your mom is very lucky to have you!

    ISA Professional

    ReplyDelete

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