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Strawberry Shortcakes
Individual sponge rings with a hollow centre that holds diced strawberries, a spoonful of evaporated milk and whipped cream. The Silicone Ring Mould gives each cake its shape and a ready-made well for the fruit, and the Whip N Mix Chef creams the batter without an electric mixer.
- Total time
- 49 min
- Prep
- 20 min
- Cook
- 24 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 350 °F (180 °C).
Put the butter and sugar in the Tupperware Whip N Mix Chef, close the cover and turn the handle in gear I until creamy. Add the vanilla and eggs and keep turning until the mixture is pale.
Switch to gear II and work in the flour until the batter is smooth, then mix in 2 tbsp evaporated milk.
Spoon the batter into the Tupperware Silicone Ring Mould, filling each cavity only halfway. Bake for 10 to 12 minutes, until golden on top, and leave to cool for 5 minutes before turning out. Bake the remaining batter the same way.
Hull the strawberries. Slice half of them and cut the rest into small dice.
To serve, pour 1 to 2 tbsp evaporated milk into the hollow of each cake, fill it with diced strawberries, add a spoonful of whipped cream and finish with the sliced strawberries.
