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Before you jump to Buttery Love Xmas Shortcake recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.

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Whole grain meals are an outstanding choice for a fast wholesome snack. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Eating on the run may be healthier with whole grain chips and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.

You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to buttery love xmas shortcake recipe. To make buttery love xmas shortcake you only need 8 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Buttery Love Xmas Shortcake:

1. Provide 1 tbsp Margarine
2. Provide 3 Eggs
3. Get 90 grams Granulated sugar
4. Prepare 100 grams Cake flour
5. Get <For Decoration>
6. Use 1 pack Strawberries
7. Use 300 ml Heavy cream
8. Take 3 tbsp Powdered sugar

Instructions to make Buttery Love Xmas Shortcake:

1. This time I used "Margarine made for those who love butter."
2. Use a paintbrush to spread some room temperature margarine in the cake mold and chill in the refrigerator for a moment.
3. Add flour (not listed in ingredients, about 1 Tbsp). Swirl around the mold and hit the sides to cover the entire thing with a dusting of flour. Remove the excess powder.
4. Melt the margarine from the ingredients in a double boiler or the microwave. Preheat the oven to 170°C.
5. Beat an egg in a bowl. Add the granulated sugar and beat together with a hand mixer.
6. Beat on high speed for 5-6 minutes until the batter lightens in color and thickens. You should be able to leave streaks (ribbons) of batter behind when you lift it up and let it drip down.
7. Sift in the flour and mix together by scooping up the batter from the bottom and folding it in with a rubber spatula.
8. Mix thoroughly until no longer floury. Add the melted margarine and mix together quickly with a rubber spatula.
9. Pour into the cake mold from Step 3, tap against the counter to release any air bubbles, and bake for 30 minutes in a preheated 170°C oven.
10. The cake is done baking when a toothpick inserted into the center and comes out clean. Remove from the mold while still warm and place on a cooling rack to cool.
11. Decorate the cake. Once the spongecake has cooled, cut it in half horizontally with a knife.
12. Slice 7 strawberries and leave the rest to decorate however you want later.
13. Make the whipped cream. Put the chilled heavy cream into a chilled bowl, add the powdered sugar and whip together with a whisk.
14. Whip quickly to form soft peaks. When you scoop it up with the whisk, the tip of the whipped peak should curve slightly.
15. Place the bottom half of the spongecake on a cake stand or flat plate and spread on about 8 Tablespoons of whipped cream.
16. Place the sliced strawberries on top of the cream and then cover them with about 4 more Tablespoons of whipped cream. Flatten it out and place the top half of the cake on top.
17. Cover the top with the remaining whipped cream. Spread it out with a pallet knife.
18. Decorate the surface with the remaining strawberries.

Should I still follow the strawberry shortcake butter amounts? I was just wondering what the change in butter amounts did. I was thinking the strawberry shortcake one would be a little more sturdy? Thank you so much in advance! I used this recipe for the cake and just substituted another brand of butter; it worked perfectly.

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