Primera Strawberry Flavocol
Gold Coast Butter Oil Substitute
Ferna Iodized Salt
Ferna Baking Soda
Frosty Boy Whip Cream Powder


Surprise your loved ones with this delicious cake, layered and topped with strawberries and whipped cream.
Create this recipe using Ferna high quality ingredients.

Preparation Time: 45 minutes
Baking Time: 35 minutes
Assembly Time: 30 minutes
Yield: 1 Strawberry Shortcake


For the cake batter:
1 ¾ cups or 375 grams   All Purpose Flour
1 cup or 200 grams         White Sugar, for the batter
½ cup or 100 grams        White Sugar, for the meringue
3 tsp or 15 grams            Primera Strawberry Flavocol
2/3 cup or 150 grams     Gold Coast Butter Oil Substitute
3 pcs                              Eggs
1 1/3 cups or 320 ml       Fresh Milk
¾ tsp or 4 grams              Ferna Iodized Salt
2 tsp or 9 grams               Ferna Baking Soda

For the assembly:
Fresh Strawberries 500 grams
Frosty Boy Whip Cream Powder 3 cups + 2 tbsp or 350 grams
Water, cold 1 ¾ cups + 3 tbsp or 455 grams


For the cake batter:
1.Preheat the oven at 170°C or 338°F.
2.Separate egg yolks from egg whites. Place the egg white in a separate mixer bowl for meringue.
3.Using a standard mixer, mix sugar and butter oil substitute until light and airy. Gradually add egg yolks and continue mixing.
4.Whisk all purpose flour, baking soda, and salt together. Then, add the dry mixture into the mixer. Pour in fresh milk and mix thoroughly until no lumps are visible.
5.Add strawberry flavocol and continue mixing until homogeneous in color.
6.To make the meringue, whip egg whites and the remaining sugar until it forms stiff peaks. Then, gently fold the meringue into the batter. Make sure to avoid overmixing.
7.Divide the batter equally into three 8-inch pans lined with parchment paper.
8.Bake for 30 minutes.