Strawberry Shortcake Flan

By The Canadian Living Test Kitchen

87 people added this to their Recipe Box

This recipe makes 8 servings

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You can assemble and refrigerate this taste of summer for up to two hours.

Ingredients

5-1/2 cups hulled strawberries 5-1/2 5-1/2cups cupshulled strawberrystrawberries
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp kirsch , (optional)1 1tsp tspkirsch, (optional)
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
1/3 cup peaches 1/3 1/3cup cuppeachpeaches or apricots or red currant jam
Cake:
2 eggs , at room temperature2 2eggeggs, at room temperature
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1/4 cup warm water 1/4 1/4cup cupwarm water
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt

Preparation

Grease 11-inch (28 cm) flan pan with raised centre. Place round of parchment or waxed paper in raised centre; grease and dust with flour. Set aside.

Cake: In bowl and using electric mixer, beat eggs, sugar and water for 10 minutes or until ribbons are left when beaters are lifted. Blend in vanilla. Stir together flour, baking powder and salt ; sift half over egg mixture and fold in. Sift remaining flour mixture over top; fold in.

Spread in pan; bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack for 5 minutes. Loosen edge and invert onto rack; let cool completely.

Meanwhile, slice strawberries in half, set 4-1/2 cups (1.125 L) aside. In food processor or blender, puree remaining berries, 2 tsp (10 mL) of the sugar, and kirsch (if using). Whip cream with remaining 1 tsp (5 mL) sugar. Spread puree in centre of cake; top with whipped cream. Starting at outside, cover with concentric circles of strawberries, cut sides down.

In saucepan, melt jam with 3 tbsp (50 mL) water, stirring until smooth. Let cool slightly; brush over berries. Serve within 2 hours.

Additional information :

Variation:
Strawberry Shortcake Layer Cake: Bake cake in 8-inch (1.2 L) round cake pan. Halve cooled cake horizontally. Place top layer, cut side up, on platter; spread with half of the puree. Top with three-quarters of the whipped cream. Spoon remaining puree over cut side of remaining cake; place on top of whipped cream. Spread with remaining whipped cream and cover with berries.