Cuisinart CSB-78C Instruction Booklet page 25

minutes and then invert pan onto a large sheet of parchment paper. Cool
completely.
While cakes are baking, prepare the topping.
Toss the strawberries and sugar together in a small bowl. Reserve.
Place the cream, sugar, and vanilla in a large mixing bowl. Using the Chef's
Whisk, whisk the cream until firm peaks are achieved, about 2 to 3 minutes.
Once cake is completely cool, cut individual circles out of the sheet cake
with a round 4-inch (10 cm) cutter.
To prepare individual cakes: top each cake with a heaping ¼ cup
(50 ml) of whipped cream and then top each with ¼ cup (50 ml) of the
macerated strawberries.
Nutritional information per serving (based on 11 shortcakes):
Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g
sat. Fat 7g • chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g
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