The cold puddings chapter is probably the one food chapter that I’ve neglected the most, I’ve made a couple but there’s a good few more for me to try! A lot of them involve fruit and all I had was strawberries so decided to make this…
First I started making the cake part, and it’s almost like a pastry mix, it’s a lot more flour and less fat and eggs. I assume it’s going to have denser more biscuit like texture.
After mixing my dough was quite soft..
I had barely added any milk so was thinking maybe I shouldn’t have added any! After a bit of kneading it was feeling nice and smooth and I rolled out..
I don’t have a deep 8 inch cake tin, my 8 inch tins are really shallow so was worried about the mix rising up over the sides, so I used a 7 inch one..
I think I actually had this cooking a bit longer, closer to 30 minutes. After then it hadn’t risen as much as I’d expected and I could’ve used the 8 inch tin!!
While that was cooling I started on the strawberries. I didn’t have quite the full amount, I had just over half a pound, so I kept back slightly less for decoration.
They were mushed up..
Once the cake had cooled I sliced in half..
Topped with cream…
Then the strawberries..
Then I put the lid back on and topped with the remaining cream..
Finally I decorated with the last of the strawberries..
I think this is a perfect cake for having in the garden with a glass of prosecco, shame it’s raining now!
Well it is a pretty good wee cake! The shortcake bit is lighter than I expected, it does have a biscuit like texture and is a bit crumbly but tastes good! The cream and strawberries together was always going to be good!! Overall it’s a great wee cake and we all loved it..
Would I make this again? Yes..