Strawberry Shortcake With Creme Chantilly

• 4 eggs
• 2 13/16 tablespoons butter
• 1 cup flour
• 110 caster sugar
• 1 vanilla bean or 1tsp vanilla extract
• 1/2 box strawberries sliced
• 1 box strawberries halved
• 1 cup whipping cream
• 3 7/16 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 4 tablespoons sugar
• 2 13/16 tablespoons water
• 1 tablespoon apricot jam
• 2 teaspoons water

1. Preheat oven to 180degreeC. Brush your cake tin with butter and dust it with flour.
2. Triple sift your flour and set aside.
3. Whisk the eggs, sugar and vanilla with an electric mixer until thick, pale and tripled volume.
4. Sift flour over in 3 batches then fold in melted butter.
5. Bake until light golden, 20-25minutes. Cool completely.
6. Whip cream till soft peaks, add in sugar and vanilla. Continue whipping until slightly stiff.
7. Heat to combine the sugar and water (for the basic syrup).
8. Heat to combine. Sieve to remove any fruit. Using a pastry brush, gently brush over the strawberries.
9. For the layering:
10. Cut the sponge into 3 equal parts.
11. Place a sponge on a cake board, brush it with the syrup and then spread the whipped cream evenly over the cake.
12. Distribute the strawberries evenly over it before placing another layer of sponge.
13. Repeat the above procedures. Decorate the cake with leftover whipped cream and garnish with the halved strawberries.
14. Using a pastry brush, brush the strawberries with apricot glaze then sprinkle some blueberries if desired.

eggs, butter, flour, sugar, vanilla bean, strawberries, whipping cream, sugar, vanilla, sugar, water, apricot, water

Taken from www.yummly.com/recipe/Strawberry-Shortcake-With-Creme-Chantilly-1675539 (may not work)