Strawberry Shortcakes (สตรอว์เบอร์รีชอร์ตเค้ก)

1.Rinse strawberry and pat dry. Mash half of the strawberry and slice the other half into ½ cm slices. Add sliced strawberry into a mixing bowl. Toss with granulated sugar and cover with plastic wrap. Rest in the fridge for half an hour.

2.Preheat conventional oven to 220°C. Line baking tray with baking paper.

3.Crack egg into a mixing bowl and beat until combined. Add cream and beat further until incorporated.

4.Cut butter into cubes. Chill butter in the fridge.

5.Add cake flour, sugar, baking powder, and salt into a food processor. With plastic blade attachment, pulse blend thrice to combine everything. Add cold butter and pulse blend about three or four times until butter combined and mixture resembles grainy wet sand. Add egg mixture and pulse blend again until just combined.

6.Use two tablespoons cookie scoop to portions dough on to a baking tray, leaving about an inch interval. Brush each dough with cream and sprinkle with granulated sugar. Bake for twelve to fifteen minutes until just lightly brown. Leave shortcakes to cool about fifteen minutes.

7.Beat cream with icing sugar and vanilla extract until stiff. Cut shortcakes in half, creating two thin discs. Add macerated strawberry on top of one disc. Followed by cream and close with another disc.