Grendel's My neighbor's Internet's strawberry shortcake

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Reading time:
2 min.
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cooking

After an afternoon grading papers, there’s nothing like a little cooking to take a break (before going back to grading, who am I kidding?).

Ingrédients

To make your strawberry shortcake you will need:

Picture of a mascarpone pot.

250g of mascarpone. You should be able to find that in any good supermarket near you.

Picture of two pots of fromage blanc.

100g of fromage blanc. It’s really common here. Cream cheese is similar but has more fat. you can use more to make the preparation more liquid. On the opposite, using mascarpone makes it firmier.

Picture of a bottle of orange juice.

Some orange juice. Bio is not mandatory, but if I’m going to drink it after, might as well get some quality.

Picture of a box of ladyfingers.

Ladyfingers. With the cake tin I’m using, I need 15 of them.

Picture of a pot of icing sugar.

100g icing sugar. The reason is that regular powdered sugar won’t melt as well and mix with the fromage blanc and mascarpone. Icing sugar just does.

Picture of strawberries cut in half.

250g strawberries. If there aren’t any, a good substitute is a bag of frozen strawberries or other red fruits.

Préparation

Prepare your cake tin by lining it with clingfilm like thus :

Photo of a silicone cake mold whose base is covered with cling film.

Do not shy away from using a long piece, it will be used at the end to wrap the cake around. Remove the strawberry leaves and cut them. I found that cutting them in halves is the best size for this cake.

Get the preparation ready : take the mascarpone, the fromage blanc and the sugar and put them in a large bowl. whip it good, until you end up with a smooth, creamy texture. I used a fork to do it, but you can use whatever, really.

Photo of a bowl containing unmixed cottage cheese and icing sugar.
My bowl is a little small...
Photo of the previous bowl with the ingredients mixed.
Mixing done.

Get a plate and pour just a little orange juice in it.

Photo of a saucer containing a small amount of orange juice. Next to it are ladyfingers with their ends cut off.
Just enough to soak the biscuits.

Wet the ladyfingers quickly, one by one, just enough to get the top and bottom side wet, then put the at the bottom of your tin, with the flat side of the ladyfingers up (when you get the cake out, they will be at th top of th cake). cover with a first layer of strawberries. The most observant among you will have noticed I gut the ladyfingers : my tin isn’t rectangular and the bottom is thinner than the top. I also cut a lot of them because the first ones were cut too short. Go me. \o/

Photo of the mold containing a layer of biscuits underneath and a layer of sliced ​​strawberries on top.
Preparing the base.

Cover the strawberries with a layer of preparation.

Same mold as before, this time with the mascarpone/sugar mixture covering the strawberries.
First disappearance.

Get a second layer of strawberries in place. Eat the left over strawberries.

Same mold as before, with a layer of strawberries on top.
Strawberry layer.

And now make them disappear.

Same mold as before, this time with the mascarpone/sugar mixture covering the strawberries.
It's magic.

Wet the remaining ladyfingers then cover the top. unlike me, you should put the flat side up.

The previous mold covered with a layer of ladyfingers.

And last, wrap the clingfilm around to cover the cake. Push down a bit to make it compact. Actual tin makes it easier since silicon molds tend to deform.

The previous mold covered with cling film.
All done.

Leave in the fridge for at least 4 hours. Serve immediately after taking it out of the fridge.