Monday 4 February 2013

Strawberry Shortcake Squares

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is so simple and easy to do, and is great to prepare in advance. It consists of a shortcake, which I can describe as a soft and dense cake with the taste of shortbread biscuits. It is covered with a thick layer of fresh vanilla cream, and topped off with diced strawberries.

A Simple List of Ingredients:

1. Butter

2. Sugar
3. Eggs
4. Baking Powder
5. Plain Flour
6. Milk
7. Non-Alcoholic Vanilla Flavouring
8. Double Cream
9. Icing Sugar
10. Strawberries

Bismillah, let's start!

Preheat the oven to Gas Mark 4.

To start, place 4 ounces of softened butter into the bowl of a standing mixer. You can make this by hand as well.

Add 8 ounces of sugar.

Beat together until creamy.

Add 2 eggs and 1 teaspoon baking powder.

Mix together.

Next, take 12 ounces plain flour.

Alternate between adding the flour and 3/4 fluid ounce milk, beating after each addition.

This is how it should look after the flour and milk have been added.

Stir in 1 teaspoon vanilla flavouring. Make sure it's non-alcoholic.

Make sure everything is well combined.

Pour the mixture into a greased deep baking dish.

Bake the shortcake in the preheated oven at Gas Mark 4 for 25 minutes. The cake should be pale and flat when cooked, but make sure it's cooked all the way through by inserting a toothpick inside. The toothpick should come out clean with no wet batter on it.
Once the cake is baked, set aside and allow to cool completely.

To make the vanilla cream, in a bowl, place:
586 ml double cream
3 tablespoons icing sugar
2 tablespoons vanilla flavouring

Beat together until soft peaks form.

Spread the vanilla cream onto the cooled shortcake.

Take 1 pint fresh strawberries, and dice.

Scatter the diced strawberries evenly over the top.

Refrigerate until completely cold.

Cut into squares and serve!

Strawberry Shortcake Squares


For the Shortcake

·    4 ounces (113 grams) Butter, softened
·    8 ounces (226 grams) Sugar

·    2 Eggs

·    1 teaspoon Baking Powder

·    12 ounces (340 grams) Plain Flour

·    ¾ fl oz Milk

·    1 teaspoon Vanilla Flavouring

For the Vanilla Cream

·    586 ml Double Cream

·    3 tablespoons Icing Sugar

·    2 tablespoons Vanilla Flavouring

For the Strawberries

·    1 pint Strawberries, diced


1. Preheat the oven to Gas Mark 4.

2. Beat the butter and sugar together until creamy. Add the eggs and baking powder, and mix in.

3. Alternate between adding the flour and milk, beating after each addition. Mix in the vanilla.

4. Pour the mixture into a greased deep baking dish. Bake in the oven for 25 minutes, until light brown and cooked through. Set aside to cool completely.

5. To make the vanilla cream, place all the ingredients in a bowl and beat together until soft peaks appear.

6. Spread the cream over the cooled cake, and top with the strawberries. Refrigerate until completely cold.

7. Slice into squares, and serve!

{adapted from divas can cook}

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