How to make a strawberry shortcake without oven
Strawberry shortcake is an absolute must-do on a warm, sunny day. It is perfect for the afternoon merienda. You can even make it yourself. Making them from scratch will taste so much better as you can figure out your own personal cream to strawberry ratio that suits your taste buds.
Japan Today shared an easy to follow tips on how to make one at home even without an oven. If you have a rice cooker, you’re good to go.
You’ll need 200 of grams pancake mix, 3 eggs, 70 milliliters of regular milk or soy milk if you’re lactose intolerant or vegan, one can of whipped cream, ans Strawberries.
First chill the soy milk and eggs, to ensure maximum fluffiness in the finished product. Once they were nice and cold, take them out of the refrigerator and combine them in a bowl. Mix well.
Next, add in the pancake mix, use an electric mixer until the mixture achieves a smooth, even consistency. Then, put a cooking sheet into the pot of the rice cooker, pour the mixture in. shake and tap the pot to level the mixture in.
Then place the pot into the rice cooker, pour in two small drinking glasses’ worth of water, put on the lid, and hit the switch to start the standard rice-cooking cycle. After one and a half hour, remove the lid. Use a toothpick to check if the cake is thoroughly cooked at the center.
Finally, add a few swirls of whipped cream and arrange the strawberries on top. Now your shortcake is ready to be served.