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Strawberry Shortcake

  • Serves 6-8
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Recipe by:

This recipe comes from the cookbook Bake with Omnia.

Ingredients

100 g butter
finely grated zest of 1 lemon
135 g granulated sugar
105 g wheat flour
pinch of salt
2 large eggs
50 g chopped white chocolate
about 10 medium-sized strawberries

To garnish:
extra fresh strawberries
lightly whipped cream

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

  1. Heat the Omnia mold with the lid on.
  2. Melt the butter over a low heat. Grate in the lemon zest and let cool. Mix together the sugar, flour, and salt in a bowl. Pour in the butter mixture and mix together. Stir in the eggs one at a time and mix until smooth. Fold in the chopped white chocolate. Halve the strawberries, spread the batter into the silicone mold, and press the strawberries down lightly.
  3. Place the silicone mold in the hot Omnia mold and put the lid on. Bake for about 20-25 minutes on a medium heat. The cake is ready when it starts to get a little colored at the edges. Let cool and then refrigerate before serving. Serve with fresh strawberries and lightly whipped cream.
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