FOOD

Carnation Strawberry Shortcake

Take your strawberry shortcake to the next level with this frosting hack!

FOOD

Carnation Strawberry Shortcake

Take your strawberry shortcake to the next level with this frosting hack!

Ingredients

Sponge Cake Batter

  • 125g eggs
  • 80g granulated sugar
  • 75g cake flour
  • 25g butter

Syrup

  • 15g granulated sugar
  • 15ml water
  • 1 tsp brandy

Whipped Cream Filling

  • 130g dairy-based heavy cream
  • 15g granulated sugar
  • 80g mascarpone cheese

Raspberry Whipped Cream

  • 65g dairy-based heavy cream
  • 65g vegan heavy cream
  • 15g granulated sugar
  • 80g mascarpone cheese
  • 1 tbsp. raspberry puree

Icing

  • 50g powdered sugar
  • 1 tsp egg whites
  • A dash of lemon juice
  • A dash of gel-based icing color

Decoration

  • Strawberries, as needed
  • Raspberries, as needed
  • Edible flowers, as needed
  • Mint leaves, as needed

Steps

Sponge Cake Batter

  1. Slice strawberries for the filling.
  2. To make the Sponge Cake Batter, preheat the oven to 170°C. Sift cake flour. Line parchment paper on a cake pan. Use a double boil method to melt butter.
  3. In a bowl, beat eggs and add granulated sugar. Whip with a hand mixer over a double boil.
  4. Remove the egg mixture from the double boiler once it is warm. Beat until the batter is able to run off the mixer in ribbons.
  5. After adjusting the texture at low speed, add sifted flour and mix using a rubber spatula.
  6. Add melted butter and mix. Once the butter is fully incorporated into the batter, pour into the pan and tap the pan on a surface.
  7. Lower the over temperature to 160°C and bake for 20-30 minutes.
  8. For the decorating portion, transfer to a piping bag with a rose tip.
  9. Slice the sponge cake into three sheets with a knife.
  10. Apply the syrup using a pastry brush.
  11. Spread a layer of whipped cream filling. Place the strawberries over the cream. Add another layer of cake and repeat the same process with the cream and strawberries.
  12. Once all layers are intact, spread the Raspberry Whipped Cream over the top and the sides.
  13. Moving the piping bag with the rose tip up and down as you go, pipe out the whipped cream into ruffles.
  14. Trace the edges of the ruffles with icing.
  15. Place strawberries and raspberries in the center of the cake and garnish with mint leaves. Sprinkle with edible flowers and enjoy!

Syrup

  1. To make the Syrup, add granulated sugar and water to a pot and heat.
  2. Once the sugar is dissolved, turn off heat and mix in brandy.

Whipped Cream Filling

  1. To make the Whipped Cream Filling, add dairy-based heavy cream and granulated sugar to a bowl. Whip over an ice bath.
  2. Once it begins to thicken, mix in mascarpone cheese and raspberry puree. Beat for 7 minutes for frosting, 9 minutes for decorating.

Icing

  1. To make the Icing, add powdered sugar and egg whites to a bowl. Mix until smooth and thickened.
  2. Adjust the hardness with lemon juice and mix in gel-based icing color.
  3. Pour into a piping bag.