A Birthday Strawberry Shortcake

Actually, it's not easy not to bake at all in a week. Even though I told myself I should cut down on baking, somehow, I just had to plan some bakings over a week. Not to mention when there are birthdays in the family, I'll be happy baking away, no matter how busy I am.

In fact, baking just need some planning. Certain bakes can be made in advance. Of course, I don't dispute that everything should be baked on the day that is required, so that it'll be fresher. But when you really have no time, it's not that bad to separate them over a couple of days. Anyway, many a times, nobody can tell they were made on different days! :p

Just two weeks ago, I made a Coconut Layer Cake for my mum. Frankly speaking, how many of us has tried good coconut cakes outside? Not me. For I've actually not seen any cafes or bakeries selling coconut cakes. We know coconuts are usually used as complements to other flavours, for example pandan, or yam etc, but it was hardly the centre of attraction for most desserts or sweets.
This Coconut Layer Cake is very unique. The cake sponge is made of desiccated coconuts, so is the custard cream. With the toasted desiccated coconuts coated at the sides, you can say, it's a whole lot of coconut! However, the taste wasn't too empowering. Which was why it was truly well received by many! Even my family members, who yakked at too much coconuts, found this cake to be specially nice too!
Last weekend, it was my brother-in-law's birthday. Usually, they don't have any requests. So I just thought of  what I would like to bake. For him, I made a Strawberry Shortcake. This time, I tried a vanilla sponge cake recipe from Zu's Kitchen. It was quite dense but soft. I was glad they liked the cake. I used Korean strawberries which proved to be really sweet. The sweetness of the strawberries filled the air, prompting my sister to ask if I added any strawberry flavourings into the cream!
Recipe for Strawberry Shortcake

150g Top flour
1/2 tsp Baking powder
1/4 tsp Salt
10g Milk powder

60g Cooking oil
50g Water
4  Egg yolks
50g Castor sugar
1 tsp Vanilla extract

4 Egg whites
80g Castor sugar
1/4 tsp Cream of tartar

1. Sift ingredients (A) and put it aside.
2. Whisk yolks and sugar till it turns lemon color.
3. Add oil, water and vanilla and mix till well blended.
4. Add ingredients (A) and mix it slowly till it forms a smooth batter.
5. Whisk (C) till stiff.
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently.
7. Pour batter into a lined 9" round cake tin.
8. Bake in a preheated oven 180C for 40 mins or till it springs back when touched.
9. Once cooked, removed from oven and invert the cake on the wire rack until completed cooled.
10.Removed from mould and decorate.

Chantilly Cream
550g Whipping cream
55g Caster sugar

250g Strawberries

1. Add whipping cream and caster sugar into the mixing bowl and beat till stiff peak.
2. Frost the cake with chantilly cream and decorate with strawberries.
3. Serve and enjoy.


The Sweetylicious said...
February 21, 2011 at 9:45 PM

indeed, is special to have coconut cake (: the strawberry shortcake look so neatly and nicely baked and decorated! (: korea strawberries are sweet! (: yummy!

NEL, the batter baker said...
February 21, 2011 at 10:18 PM

Your piping is gorgeous, Jane.

Wen said...
February 21, 2011 at 10:45 PM

Both cakes look yummy and nicely decorated!

ann low said...
February 22, 2011 at 12:24 AM

This reminds me that I've tried coconut cake once but that was long time ago.
Your strawberry shortcake looks beautiful, love that piping :)

Passionate About Baking said...
February 22, 2011 at 9:10 AM

Hi Sweetylicious,
Thanks. You must try the coconut cake, it's some unique and I'm very sure you'll love it!

Hi NEL & Anncoo,
Thanks! I'm sure with practice, you can do it too!

Hi Wen,
Thanks for dropping by! :)

Bakericious said...
February 22, 2011 at 10:22 AM

Jane, I love coconut cake too, it is true that not easy to get nice coconut cake outside. I am going to bookmark this for my friend's birthday, she is truely a coconut lover. The strawberry shortcake looks good too, and pretty!

Bakertan said...
February 22, 2011 at 10:34 AM

hey Jane,

layer cakes have to prepared in advance since there wont be enough time to prepare them for the actual day itself. I take about 5 hours to make one, thats how slow I am, haha..

yummy glorious layer cakes. They are very nicely done. Love the piped shells on the shortcake.

ReeseKitchen said...
February 22, 2011 at 10:56 AM

Both cakes are very beautifully done, Jane. I also have a birthday cake to bake this weekend. You are right, when a person likes to bake, she'll bake no matter how busy she is...;p

Joyce @ Chunky Cooky said...
February 22, 2011 at 2:10 PM

Your piping skills is really good ! All so evenly done and neat !

DG said...
February 23, 2011 at 1:30 AM

Both cakes looks yummy, but I like the strawberry cakes the most. Thanks for sharing the piped designs, it's beautiful!

Shirley @ Kokken69 said...
February 23, 2011 at 7:55 AM

Jane, I have just found some amazing strawberries here in Korea and am wondering what to do with them... This could be an option but I am still doubtful about my frosting skills... :(

Angel @ Cook.Bake.Love said...
February 23, 2011 at 2:14 PM

I like the piping of ur strawberry shortcake, they are so pretty and elegant. Can u please advise the tip you used (the number)? I am very new to cake deco, I hope to get some tips from you. :)

Thank you.

olivia said...
February 23, 2011 at 5:09 PM

wow great piping skills... beautiful cake

Ana said...
February 24, 2011 at 11:51 AM

Hi thr! i see that you have baked many wonderful cakes. i have just started baking recently and im hving oven problem.

i hope you can help me by recommending a good counter-top oven. your help is greatly appreciated! thks!

Passionate About Baking said...
February 24, 2011 at 8:28 PM

Hi Jess,
Have you tried a really good coconut cake? If you have, do let me know, cos I would like to try too!

Hi Bakertan,
Thanks. I'm also very slow in frosting a cake, don't worry, you're not alone.

Hi Reese,
Thanks for your lovely comments.

Passionate About Baking said...
February 24, 2011 at 8:30 PM

Hi Joyce,
Thanks for dropping by and your lovely comment.

Hi DG,
Thanks too!

Hi Shirley,
Gee, with abundance strawberries, the best way is to eat them fresh! Hahaha...but if you have the luxury, then bring more back and indulge in them!

Passionate About Baking said...
February 24, 2011 at 8:33 PM

Hi Angel,
I use nozzle #21 for my piping. I'm also learning and practicing. Learned that so long ago and I've not practice it since then. :p

Hi Olivia,

Hi Rezana,
Thanks for your compliments. I'm not an expert in ovens. However, if you want to know, I'm using a Delonghi counter top oven, which is the biggest counter top oven I can find. It's 42L. If you want to discuss more, drop me an email at aloyallyanders@gmail.com

lena said...
February 25, 2011 at 1:26 AM

i havent tasted a coconut cake from the bakeries or deli here but yours look truly delicious! love the decor of the strawberry cake too!

Ana said...
February 28, 2011 at 12:13 PM

hi! i've emailed u, but im not sure if u rcv it.

Anonymous said...
March 10, 2011 at 1:17 PM

The most important thing to remember when planning this Strawberry Shortcake Birthday Party is that PREPARATION is key! Start planning at least a month in advance so that at party time you can relax and enjoy being the birthday parent!.
Strawberry Shortcake Party Supplies

Rezana said...
May 19, 2011 at 5:50 PM

hi! i've emailed u, but im not sure if u rcv it.

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