Chocolate Strawberry Shortcake
Hi guys today I will be sharing my version of Chocolate stawberry Shortcake
Ingredients
2/3 cup +2 tbs of cake flour
50 ml of milk
40 g butter
40 g of dutch process cocoa
1 cup +2 tbs of sugar
6 eggs
For the cream
600 ml of cream
1/3 cup icing sugar
100 g of dark baking chocolate
2 punnet of strawberry or more
Chocolate Covered Strawberry Cake
This Chocolate Covered Strawberry Layer Cake is a moist chocolate cake layered with fresh chopped strawberries, strawberry buttercream and chocolate ganache! #sponsored It’s covered in a chocolate drip and chocolate covered strawberries for a stunning and delicious cake! Recipe:
Sponsored by Challenge Butter.
Strawberry Chocolate Mirror Cake
Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze.
To print the recipe check the full recipe on my blog:
Delicake cakeware pan -
Ingredients
Makes about 12 servings
Strawberry Jelly
10 oz (300g) fresh or frozen strawberries, cut into quarters
2 tbsp (30g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Chocolate Cake
3/4 cup (100g) flour
1/4 cup (30g) cocoa powder
3/4 tsp (5g) baking soda
1/2 tsp (2g) salt
1 egg
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
3 tbsp (45g) oil
3.5 oz (100g) buttermilk
3.5 fl oz (100ml) boiling water
White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 tsp (7g) gelatin powder
3 tbsp (45 ml) cold water
Chocolate Mirror Glaze
3.5 oz (100g) sweetened condensed milk
6 oz (175g) semisweet chocolate, cut in small pieces
3/4 cup (150g) sugar
3.5 fl oz (100ml) water
1 tbsp (10g) gelatin powder
1/4 cup (50ml) cold water
3 tbsp (25g) unsweetened cocoa powder
1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.
3. Dissolve gelatin over very low heat and mix with the strawberry puree.
4. Line a 8 inch (20 cm) round pan with plastic wrap.
5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.
6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.
7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
11. Let cool completely.
12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake.
15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.
16. Cover and place in the freezer overnight.
17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside.
18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.
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How Rie Makes A Strawberry Shortcake • Tasty
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딸기 초코 생크림 케이크 만들기 : Strawberry Chocolate Cake Recipe : いちごチョコケーキ | Cooking tree
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
딸기를 초코 크림 위에 올리고 하얀색 생크림도 한층 넣어 색감이 예쁜 케이크랍니다~^^
시트에 시럽을 충분히 뿌려 주니 더 촉촉하면서도 초콜릿 풍미가 많이 느껴져서 정말 맛있더라구요~~
초코 크림을 만들때 코코아파우더는 꼭 체에 쳐서 넣고 섞어야 뭉치지 않는 답니다~
틀에 넣고 만들면 모양 잡기가 훨씬 좋아서 저는 틀에 넣어 살짝 굳힌 뒤 아이싱 했는데 바로 순서대로 쌓아 아이싱하셔도 된답니다~
윗면에는 1/4로 자른 딸기를 두르고 가나슈를 뿌려 주었는데 심플하면서도 색다른 느낌을 주어 좋더라구요~
딸기 초코 케이크는 언제 먹어도 정말 맛있는 케이크인 것 같아요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶재료
달걀 155g
설탕 100g
바닐라익스트랙 2g
꿀 10g
무염버터 30g
우유 45g
박력분 90g
코코아파우더 15g
50% 정도 휘핑한 생크림 100g (+설탕 10g)
코코아파우더 10g
딸기 4개
설탕시럽
휘핑한 생크림 80g (+설탕 8g)
휘핑한 초코 생크림 (생크림 150g + 설탕 20g + 코코아파우더 15g)
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 꿀, 바닐라익스트랙을 넣고 온도가 40도 정도가 될 때까지 저으며 섞는다.
2. 핸드믹서로 풍성한 아이보리색의 거품이 될 때까지 휘핑한 뒤 박력분, 코코아파우더를 체 쳐 넣고 섞는다.
3. 녹인 무염버터와 우유를 섞어 둔(온도 50~60도) 볼에 반죽의 조금을 덜어 넣고 섞고 본반죽에 넣고 섞은 뒤 15cm 틀에 붓고 170도 예열된 오븐에서 40분 정도 굽는다.
4. 식은 시트의 윗면을 잘라내고 3장으로 자른다.
5. 딸기 4개 정도를 작게 다지고 키친타올에 올려 물기를 제거한다.
6. 50% 정도 휘핑한 생크림에 코코아파우더를 체 쳐 넣고 섞어 초코 크림을 만든다.
7. 15cm 틀에 시트를 넣고 설탕시럽을 뿌리고 초코 크림을 올리고 딸기를 올린 뒤 시트를 올리고 시럽을 뿌린다.
8. 휘핑한 흰생크림을 올리고 시트를 올린 뒤 시럽을 뿌리고 냉장실에서 30분 정도 굳힌다.
9. 틀을 제거하고 돌림판에 올려 휘핑한 초코 생크림을 전체적으로 바르고 옆면에 스크래퍼를 이용해 무늬를 낸다.
10. 윗면에 1/4로 자른 딸기를 두르고 가나슈를 뿌려 장식한다.
▶Ingredients
155g Egg
100g Sugar
2g Vanilla extract
10g Honey
30g Unsalted butter
45g Milk
90g Cake flour
15g Cocoa powder
100g Whipped cream_whipped up 50% (+10g sugar)
10g Cocoa powder
4 Strawberries
Sugar syrup
80g Whipped cream (+8g sugar)
Whipped chocolate cream (150g whipping cream + 20g sugar + 15g cocoa powder)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*핸드믹서 : 럭셀
*스패츌라 : 무인양품
*손거품기 : 쿠이지프로
*냄비 : 에바트리오(Eva Trio)
???? How to make Genoise(Sponge Cake) : Strawberry Shortcake ???? 딸기 생크림 케이크 | SweetHailey
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Hello, It’s Hailey :)
Last baking of 2017! I think this cake is perfect for last day of 2017.
For this video, I'll show how to make genoise(sponge cake) and strawberry shortcake.
It is perfect for year-end or beginning of the year.
Strawberry shortcake is very famous in Korea and Japan, it has very light and fluffy texture and it's not greasy. So I think that's the reason why strawberry shortcake is more famous than cake with buttercream.
I tried to upload only genoise(sponge cake) to begin with, but my icing technique is so bad.. So I reedit my video and upload like this.
But I think my technique improved than when I was making chocolate genoise.
I'll try to make better than now on!
In this genoise recipe, it is for 7-inch. But if you use high 5-inch cake pan, it is more prettier than using 7-inch pan i think. In video, I used high 5-inch pan :)
And to make simple syrup, all you need is 30g(2Tbsp) sugar and 30g(2Tbsp) water. And microwave until all sugar crystal is dissolved.
I hope you guys like it, and happy new year!
In 2018, I'll come back with more delish and more good desserts.
△Ingredients
▴Genoise (7 inch)
4 eggs
120g(1/2cup plus 5tsp) sugar
50g(3 1/2Tbsp) melted unsalted butter
5g(1tsp) vanilla extract
pinch of salt
120g(4.2oz, 1 cup minus 1 1/2Tbsp) pastry flour
▴Icing
15 strawberries
500ml(2cup plus 1Tbsp) heavy cream
50g(1/4cup) sugar
simple syrup
△Music
Kevin MacLeod의 Bethlehem - Christmas은(는) Creative Commons Attribution 라이선스( 따라 라이선스가 부여됩니다.
출처:
아티스트:
STRAWBERRY SHORTCAKE | Mortar and Pastry
Strawberry Shortcake Recipe | How to Make Strawberry Shortcake | Mortar and Pastry
Fluffy, creamy and tangy strawberry shortcake! One of my favorite cakes that tastes as good as it looks! Light and airy layers of chiffon cake, moistened with milk syrup, strawberry filling and perfectly whipped cream, all the best combo ❤️
This recipe is very easy to make with just a handmixer, you're good to go! Whipping your egg whites and cream well levels up the softness of this cake. Checkout @Oster 6-speed handmixer which comes with a free all purpose cream! ????
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¼ cake flour
2 tsp baking powder
½ tsp salt
½ cup sugar
5 yolks
⅓ cup milk
½ cup vegetable oil
1 tsp vanilla
5 egg whites
½ cream of tartar
⅓ cup sugar
SYRUP
½ cup fresh milk or evap
¼ cup sugar
WHIPPED CREAM
2 cups whipping cream (sweetened)
1 tsp vanilla
*Fresh strawberries and canned strawberry pie filling (for filling and topping)
*Best served chilled
CHECKOUT SOME MORE M&P RECIPES!
MANGO JELLY:
Trending NO BAKE CHOCOLATE DREAM CAKE!
Trending MILO CAKE!
MILO ICE CREAM RECIPE:
CONDENSED MILK BUTTERCREAM RECIPE:
BOILED ICING:
BRAZO DE MERCEDES CUPS:
NO BAKE YEMA CAKE RECIPE:
MINI CHEESECAKE RECIPE:
BLACK FOREST CAKE FLOAT RECIPE:
MILO CHOCO JELLY:
UBE HALAYA:
For business/collaborations:
Email mortarandpastry@gmail.com
Chocolate Strawberry Layer Cake Recipe | The Tummy Train
This Chocolate Strawberry Layer Cake boasts delicious layers of chocolate cake and cream, with fresh strawberries hidden inside.
Ingredients for the chocolate cake:
1 cup (240 mL) whole milk
1 Tablespoon lemon juice or vinegar
2 cups (240 grams) all-purpose flour
¾ cup (63 grams) cocoa powder
2 cups (400 grams) sugar
2 teaspoons (8 grams) baking powder
1 teaspoon (6 grams) baking soda
½ teaspoon salt
2 eggs, room temperature
1 cup (240 mL) black coffee
½ cup (120 mL) vegetable oil
1 teaspoon (5 grams) vanilla extract
Ingredients for the Chocolate Ganache Whipped Cream & Filling:
2 cups (480 mL) heavy whipping cream, divided use
1 cup (170 grams) bittersweet chocolate chips or chunks
2 Tablespoons (15 grams) confectioners’ sugar
400 to 500 grams fresh strawberries, washed and hulled
Ingredients for the Chocolate Ganache Glaze:
¾ cup (127.5 grams) semisweet or bittersweet chocolate chips or chunks
1½ Tablespoons corn syrup
3 Tablespoons (42.5 grams) butter
Strawberries, quartered (optional, to garnish)
See full recipe and more tips here--
#chocolatecake #strawberrycake #layercakerecipe
Adapted from Rock Recipes blog
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MUSIC: Already There by Josh Woodward
Free download:
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Camera: Canon EOS 80D
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How to Bake the Best Strawberry Shortcake: Frasier Torte!
You've already started your journey towards making the best Strawberry Shortcake, and now it's time to complete the tale by making the ultimate version: a Frasier Torte! Follow along with the recipe below as Chef Anna Olson walks you through all of the steps necessary to complete this culinary masterpiece! Don't forget to leave a comment below and let us know how it turned out!
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Sponge Cake
3 large eggs, at room temperature
½ cup sugar
1 ½ tsp lemon juice
½ tsp finely grated lemon zest
½ cup all-purpose flour
¼ tsp salt
1 Tbsp unsalted butter, melted
½ tsp vanilla extract
Mousse
2 egg whites, at room temperature
2 Tbsp gelatin powder
⅓ cup sugar
¾ cup cold water, divided
2 cup puréed and strained fresh strawberries (about 4 cups sliced)
1 ½ cup whipping cream
2 tsp vanilla extract
2 cup whole, hulled strawberries
Directions
1. Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
4. For the mousse, whip the egg whites just until past foamy and set aside. Sprinkle the gelatin powder over ½ cup of water, stir and set aside. Bring the sugar and the remaining ¼ cup of the water to a boil and boil without stirring until it reaches 240 ?F on a candy thermometer. While whisking egg whites on medium speed, pour the sugar slowly and carefully down the side of the bowl and, once all added, increase the speed to high, whipping for 30 seconds to a minute, just until the whites hold a soft peak but are still hot. Beat in the gelatin until it has dissolved into the whites, then continue to beat until the mixture cools to room temperature. Whisk in the strawberry purée.
5. In a separate bowl, whip the cream until it holds a soft peak and add the vanilla. Fold this into the strawberry mixture using a whisk, and folding it in 2 additions.
6. To assemble, run a palette knife round the inside edge of the sponge cake pan and remove the cake, peeling away the parchment paper. Wash the pan, reassemble and place the cake layer back in the bottom of the pan. Slice the hulled strawberries in half and place them on the cake so that the flat side of each berry is pressed up against the ring of the pan, and they are very close together. Pour the mousse over the cake and berries and chill until set, at least 4 hours. Top the cake with any remaining strawberry halves right before serving.
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#OhYumWithAnnaOlson #StrawberryShortCake #FrasierTorte
Fluffy Japanese Strawberry Shortcake Recipe - Japanese Strawberry Cake イチゴのショートケーキ
Japanese Strawberry Shortcake Recipe - Fluffy Japanese Strawberry Cake イチゴのショートケーキ
SUBSCRIBE to my channel for more videos:
Japanese Strawberry Cake in cups and gram ( Makes 6 servings):
- 2 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 110 gr Milk (7 tbsp)
- 45 gr Butter (3 tbsp)
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- 1 tsp Lemon Zest ( optional )
- Pinch of Salt
- Strawberries for the filling
I used 7 inch pans. Keep in mind the layers are meant to be thin, just like the ones you see in the video.
Whipped Cream:
- 600 gr COLD Heavy Cream ( 22 ounces)
- 1 1/2 tsp Vanilla
- 3 tbsp Sugar ( BUT You can add more sugar based on your personal preference)
- Pinch of Salt
Whip to medium peaks.
For a sturdier whipped cream you can add 200 gr Mascarpone.
My other Strawberry Cake Recipe:
Cake Science Video:
Enjoy!
♥
GIANT STRAWBERRY CAKE! | Chocolate Cake with Strawberry Buttercream | Ep. 56 | Mortar and Pastry
Strawberry Cake!
Hi guys! I recently made a choco-strawberry cake for a strawberry shortcake themed first birthday party of one of my nieces. Kindly see details and links below for the recipes that I used. Enjoy!
• For this cake I baked 12 pounds of chocolate cake in two 10 inches round pan, and 4 lbs in a 6 inches half sphere pan (for the big strawberry on top)
• I cut the round cakes in half, carved my sphere cake the shape of a strawberry and drizzled them with strawberry flavored simple syrup (1 cup water + 1 cup sugar boiled together, cooled and added a few drops of strawberry flavoring)
• I made 4 batches of my condensed milk buttercream recipe, added a few drops of strawberry flavoring and dyed 3 parts pink and 1 part green for the cupcakes
• I then filled and iced my cake with pink buttercream and added some chopped dark chocolate between each layer
• I chilled my cake and dripped some dark chocolate ganache on top (1 cup dark chocolate + 1 cup cream melted together and cooled)
• I carved my sphere cake into strawberry shape, dirty iced it and covered in red fondant. All details of the strawberry are made from fondant
• I inserted some straw at the center of the cake to support the weight of the strawberry cake on top
LINKS FOR THE RECIPES USED FOR THIS CAKE:
Chocolate Cake Recipe (checkout the same one I used for my Black Forest Cake Float!):
Condensed Milk Buttercream Recipe:
Chocolate Cupcake Recipe:
We would love to see your works! Please tag us on Instagram and Facebook @mortarandpastry or use the hashtag mortarandpastry and show us your creations!
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CHECKOUT SOME MORE M&P RECIPES!
Trending NO BAKE CHOCOLATE DREAM CAKE!
Trending MILO CAKE!
MILO ICE CREAM RECIPE:
CONDENSED MILK BUTTERCREAM RECIPE:
BOILED ICING:
NO BAKE YEMA CAKE RECIPE:
MINI CHEESECAKE RECIPE:
BLACK FOREST CAKE FLOAT RECIPE:
MUSIC:
Bright Wish by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Nitpicky Picnic
Parkside
Valentines Day Dessert | Chocolate Strawberry Shortcake | Collaberation with Mz. Bam Its My Life
Guys this Chocolate Cake right HERE!!!! Soooo freaking delicious. Its a must try. I couldn't stop eating it. I want to thank Mz. Bam Its My Life for collaborating with me for Valentines Day! Please make sure you check out her channel. I will link it below.
Mz. Bam Its My Life:
#ValentinesDayDessert #StrawberryShortcake #Chocolate
Social Media:
Instagram - Cooking_with_Honey
Email: CookingWithHoney@yahoo.com
Link to cake recipe:
Cake Recipe:
2 cups flour
2 cups sugar
3/4 cup natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup hot water (I used 1 cup of Hot Black Coffee instead)
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water (or boiling coffee) and add to mixture. Mix well.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Link to whipped topping recipe:
Whipped Cream Recipe:
Ingredients
3 Cups Heavy whipping cream
3/4 Cup Powdered sugar
2 tsp Vanilla extract
1 Tbsp Gelatin Or 1 packet
3 Tbsp Water
1. In a small bowl, bloom the gelatin with the water. Heat for about 10 sec in the microwave to melt. Set aside briefly. Add a couple tablespoons of cream in and mix well.
2. In a mixing bowl, add the rest of the heavy whipping cream, powdered sugar and vanilla extract. Whip on medium speed until soft peaks form. At this point continue to whip while streaming in the gelatin.
3. Continue on medium speed and whip until stiff peaks form.
4. Immediately use or store in an airtight container for up to 3 days.
I used a 16 oz container of strawberries...
Professional Baker's Best Strawberries and Cream Sponge Cake Recipe!
Chef Anna Olson is here to teach you all of the tips and tricks you'll need to know to master this amazing shortcake recipe! Follow along and don't forget to leave a comment and let us know how it turned out!
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Ingredients
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (2 g) finely grated lemon zest
1 cup (150 g) all-purpose flour
¼ tsp (1.5 g) salt
2 Tbsp (30 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
Cream and Berries
1 ½ (375 mL) cup whipping cream
½ 125 g package brick cream cheese, at room temperature
⅓ cup (70 g) sugar
½ tsp (1 g) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract or vanilla bean paste
1 quart (664 g) fresh strawberries, hulled and sliced
⅓ cup (80 mL) good quality strawberry jam
Icing sugar, for dusting
Directions
Sponge Cake
1. Preheat the oven to 325 F (165 C). Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Cream and Berries
1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.
The cake can be assembled up to 4 hours in advance.
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Strawberry Shortcake Cake
This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! #sponsored The perfect dessert for fresh summer strawberries! Recipe:
Video sponsored by Challenge Butter.
Japanese Style Strawberry Shortcake | Light and Fluffy Sponge | Recipe | Catty Cakes
The lightest and fluffiest cake with smooth whipped cream and fresh strawberries! This is my ultimate cake and I hope you all enjoy the recipe as much as I do~
Recipe on my blog:
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딸기가 콕콕~???? 딸기 생크림 케이크 만들기 : Strawberry cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
딸기가 가득한 크림으로 아이싱한 딸기 생크림 케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
딸기가 가득한 크림으로 아이싱한 딸기 생크림 케이크를 만들었어요~
기본 딸기 생크림 케이크인데 작게 자른 딸기를 넣고 섞은 크림으로 아이싱 했더니 색다르고 먹음직스러워 보이는 것 같아요~^^
촉촉한 시트와 부드러운 생크림~ 중간중간 씹히는 딸기가 정말 잘 어울려 너무 맛있더라구요ㅠㅠ
한입 먹을 때마다 딸기의 향긋함이 입안에 가득 퍼져서 기분까지 달콤해지는 느낌이 드는 것 같아요~~
위에는 딸기를 반으로 잘라 번갈아가며 둘러 주었는데 간단한 장식 방법이지만 풍성한 느낌을 주어서 좋더라구요~
냉장실에 넣었다가 차갑게 먹어도 정말 맛있답니다~*^^*
즐겁게 시청하세요~♬ Enjoy~♪
-----------------------------------------------------------------
▶재료
달걀 190g
설탕 130g
물엿 13g
바닐라익스트랙 3g
박력분 120g
녹인 무염버터 33g
우유 53g
딸기 250g
휘핑한 생크림 (생크림 300g + 설탕 30g)
설탕시럽
▶레시피
1. 뜨거운 물이 담긴 냄비에 달걀, 설탕, 물엿, 바닐라익스트랙이 담긴 볼을 올리고 저으며 온도를 40도까지 올린 뒤 냄비에서 내리고
핸드믹서로 풍성한 아이보리색의 거품이날 때까지 휘핑한다.
2. 박력분을 체 쳐 넣고 섞은 뒤 반죽을 녹인 버터와 우유에(50~60도) 조금 넣고 섞는다.
3. 섞은 반죽을 본 반죽에 넣고 섞은 뒤 18cm 오븐 팬에 붓고 기포를 제거하고 170도 예열된 오븐에서 35~40분 정도 굽는다.
식히고 윗면을 잘라내고 3장으로 자른 뒤 15cm 틀로 찍어 준비한다.
4. 휘핑한 생크림에 작게 자른 딸기를 넣고 섞는다.
5. 돌림판에 시트를 올리고 시럽을 뿌리고 크림을 바르고 다른 시트 한장을 올린다. 한번 더 반복한 뒤 윗면과 옆면에 크림을 바른다.
6. 딸기를 올려 장식한다.
▶Ingredients
190g Egg
130g Sugar
13g Corn syrup
3g Vanilla extract
120g Cake flour
33g Melted unsalted butter
53g Milk
250g Strawberry
Whipped cream (300g whipping cream + 30g sugar)
Sugar syrup
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시청해주셔서 감사합니다~♥
Thank you for watching~
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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Japanese Strawberry Shortcake Recipe
Japanese Strawberry Shortcake – Are you a fan of strawberries? I’m not really a fan strawberries partly because it’s sour most of the time. However, this cake is something I can just dive in without thinking or noticing the sour taste of the strawberries. The taste of the berries blend in so well in this genoise and the whipped cream frosting. I felt the cake is so light and it melts in your mouth, so heavenly. This is literally the first time I am sharing genoise sponge cake, very different method of cake preparation from what I used to share. I hope you’re inspired to make this ultimate strawberry shortcake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Genoise Sponge Cake
130g or 2 large eggs
65g [¼ cup + 1 tbsp] fine sugar
1 tsp vanilla extract
10g [½ tbsp] honey
10g [¾ tbsp] butter
15g [1 tbsp] milk
65g [½ cup] cake flour
• Strawberry Sauce
150g [¾ cup] strawberries, chopped
50g [¼ cup] sugar
1 tsp lemon juice
• Whipped Cream Frosting
480g [2 cups] whipping cream
30g [2 tbsp] fine sugar
sugar syrup
[1 tbsp sugar + 2 tbsp hot water]
You will need a total of 400g [2 cups] fresh strawberries for the sauce, fillings, and the deco.
Instructions:
• Genoise Sponge Cake
1. Preheat oven at 170°C/340°F.
2. In a mixing bowl, add the eggs, sugar, vanilla and honey. Give it a quick mix.
3. Prepare a hot water bath. Place the mixing bowl into the hot water bath. This hot water bath is to give the egg mixture some temperature for easy whipping up the mixture and volume increased. With an electric mixer, mix until it reaches 37°- 40°C or body temperature.
4. Remove the mixing bowl from the hot water bath.
5. Meanwhile, place the butter and milk into the hot water bath for melting.
6. Immediately continue mixing the egg batter with an electric mixer on high speed. This will take about 3 minutes until ribbon forms. After 3 min, lift up your mixer to check the consistency. The batter volume will double and thicken. A ribbon is formed, you can draw a circle with your paddle, the batter is good. Continue mixing on low speed for 1 minute to release air bubbles.
7. Sift the flour into the batter. Gently fold with a spatula until all the flour disappears. Occasionally scrape the bowl as there is lots of hidden flour.
8. Scoop two scoops of batter into the melted butter mixture and mix well. Then pour the butter mixture into the batter. In a circular motion, mix until well combined. Be cautious, make sure you don’t see the melted butter in the batter.
9. Lift up the bowl up high while transferring the batter into the prepared pan to release air bubbles. I am using 6-inch round pan. Tap the pan few times on the table.
10. Bake in preheated oven at 170°C/340°F for 25 min or until inserted skewer comes out clean.
11. Let cake cool completely before slicing.
12. Slice the cake into 3 sheets.
• Strawberry Sauce
1. Chopped the strawberries.
2. In a pot, add the berries, sugar and lemon juice.
3. Cook it over a low heat until it become a thick sauce.
4. Use a mash to mash the berries.
5. Once the sauce is thickened, remove the pot from the heat.
6. Strain the sauce. Let the sauce cool. Set aside until needed.
• Whipped Cream Frosting
1. In a mixing bowl, add the cream and sugar.
2. Mix until the cream is thickened.
3. Transfer about half the cream into another bowl. Use a weighing scale to be precise. Cover the cream and refrigerate until it is needed for use. This cream is for covering the cake and piping the deco.
4. Continue mixing the other half until stiff. This half is for the fillings.
5. Transfer this cream into a piping bag.
6. For the other half of the cream, use a whisk instead of using an electric mixer because the thickened cream will soon reach the smooth consistency within a minute or two. Use your whisk to pick up the cream, the cream will be smooth with a small tail falling back, that will be the consistency we want for covering the cake.
• Assemble the Cake
1. Place a layer of genoise.
2. Brush with sugar syrup.
3. Spread half of the strawberry sauce on the layer.
4. Pipe a layer of whipped cream.
5. Place about 10 pieces of strawberry halves. Cover with a layer of cream.
6. Repeat no. 1 to 5.
7. Cover a thin layer of the same frosting. Refrigerate for about 10-15 minutes.
8. Cover the cake with the smooth and soft frosting that was whisked.
9. With the same frosting, pipe some dollops around the cake top.
10. Place the strawberry halves around (refer to the video)
11. Place the chopped strawberries around the rim of the cake.
12. Chill the cake for at least 30 minutes before cutting it.
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Easy Strawberry Shortcake Recipe
This delicious strawberry short cake has it all! What could be better than a ton of super-sweet strawberries, floating in whipped cream, sandwiched in a perfect fluffy, melt in your mouth biscuit?
When strawberries are in season you NEED to make some strawberry shortcakes!! They’ve got this perfect balance of textures from the biscuit, Chantilly cream and fresh berries, and of course the taste is DELICIOUS!!!
Full Recipe:
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10 Best Beautiful Strawberry Cake Decorating Ideas | So Yummy Cake Decorating Ideas You'll Love
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Yummy Cookies brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Easy Sponge Cake Recipe ! / Strawberry Shortcake Recipe
Easy sponge cake recipe ! - I'll show you how easy it is to make a rich, and very light sponge cake perfect for strawberry shortcake !
Detailed, but very easy to follow recipe instruction !
Please subscribe :-) I do appreciate all my subscribers, and try to answer all questions.
Thanks for watching !
For those interested, I'm using a Swedish commercial Electrolux DLX 2000 mixer in this video, also called the Electrolux Magic Mill / Verona Assistent / Magic Mill DLX 2000 Assistent
Are you a mobile user ?
Here is the clickable link to the video recipe preview you saw at the end of this recipe:
Mini Chocolate Birthday Cake Recipe !
Anna Bakes a SHOWSTOPPING Chocolate Berry Cake!
Chocolate Berry Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Cake lovers Strawberry shortcake with white chocolate
Im not a Professional or do I claim to be a Baker i just make what i like and dont judge me on how my cake look lol
Ingredients
Cool whip
strawberries
White chocolate chips
I know my channel have a little of everything on it but thats just me
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How To Make STRAWBERRY SHORTCAKE Cupcakes | Cupcake Jemma
Summer Summer Summer time...(summer tiiiiime!). Summer time is strawberry time and these Strawberry Shortcake cupcakes take a classic treat, dial it up a notch and add a little cupcakey magic for good measure. They're a bit hit when they're in the C&D shop so I know you're going to love them!
Recipe...
For the buttery shortbread base -
100g shortbread biscuits, whizzed up to a fine crumb
10g melted butter
5g golden syrup
Make your own shortbread -
For the strawberry goo -
For the Sponge -
125g self raising flour
125 caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 lg eggs
2-3 tbsp strawberry goo
For the Swiss meringue buttercream -
add 3-4 tbsp of strawberry goo to taste
For the Pie Crumb (this will make more than you need but it will keep in the fridge for up to a month-
190g plain flour
pinch of salt
15g caster sugar
125g melted butter
1 tbsp water
(add more flour if it seems too wet)
#strawberryshortcake #cupcakejemmabakes
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BEST CHOCOLATE CAKE || SUPER MOIST || SUPER YUMMY || Eva Deguinio
My own version of chocolate cake with the super easy chocolate ganache frosting. Try to watch this video and try to make my recipe and I am sure you will amazed for the taste. Enjoy watching.
How to make Soft & Spongy Chocolate Cake | Drip Cake Decor
How to make Soft & Spongy Chocolate Cake | Drip Cake Decor
freakshakes,extreme,epic,best,from scratch,how to,tutorial,#baking,how to bake,chocolate,amazing,at home,no bake,bake,#cake,#cooking,black tap,chocolate cake,no bake chocolate cake
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| RECIPE |
All Purpose Flour - 240 gm
Corn Starch - 3 Tbsp
Baking Powder - 3 Tsp
Eggs - 9
Sugar - 150 gm
Oil - 180 ml
Cocoa Powder - 1/4 Cup
Milk - 180 ml
Vanilla - 3 Tsp
Cream of Tartar - 3/4 Tsp
Sugar - 180 gm
Dark Chocolate - 1/4 Cup
Whipping Cream - 1/2 Cup
Dark Chocolate
Milk
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Fluffy Japanese Strawberry Shortcake Recipe - Japanese Strawberry Cake イチゴのショートケーキ
NO-BAKE OREO DESSERT CUP l EGGLESS DESSERT CUP l WITHOUT GELATIN | OREO MOUSSE
How to make Soft & Spongy Chocolate Cake | Drip Cake Decor
Dalgona Coffee Recipe | TikTok Trending Dalgona Coffee | Whipped Coffee Recipe
No Bake STRAWBERRY Mousse Dessert In Lock-Down | Eggless Dessert | Without Gelatin Mousse Recipe
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Japanese Strawberry Shortcake Recipe 基本の苺のショートケーキの作り方
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▼Ingredients 15 cm
Whole eggs 2 pieces
Granulated sugar 60 g
Milk 15ml
Cake flour 60 g
Water 30 ml
Granulated sugar 15 g
2 teaspoon brandy (optional)
Heavy cream 400ml(35~40% fat)
Granulated sugar 32 g
170 ° C 25 min
-------------------------------------------------------------------- ---------------
Conversion guide
15 cm (6 inch) → 18 cm (7 inch) 1.4 to 1.5 times
15 cm (6 inch) → 21 cm (8.2 inch) 1.8 to 2 times
15 cm (6 inch) → 24 cm (9.4 inch) 2.3 to 2.5 times
18 cm (7 inch) → 21 cm (8.2 inch) 1.4 to 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 1.8 to 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.65 to 0.7 times
* You can also calculate based on eggs. For example, if the original recipe is for mold in 18cm diameter and 3 eggs used for it, to convert the recipe for 15cm mold, you can reduce 1 egg and only use 2/3 (0.66 times) of other ingredients.
-------------------------------------------------------------------- ---------------
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
-----------------------------------------------------------------
Emojoie Cuisine Recipe Book(In Japanese)
Thank you for your cooperation in translation.
#emojoiecuisine
Strawberry Cake Recipe with Fresh Strawberry Filling
This simple yet stunning strawberry cake is packed with strawberry flavour from fresh strawberries and homemade strawberry filling. In the video, I show you how to make every element from scratch, from the cake through to the strawberry caramel.
Check out my Strawberry Mousse Cake recipe :) :
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Via di Tor Vergata, 257
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Email: emma@nexogame.com
Write my email on the mailing address pls :D
My Vanilla Cake Recipe -
My Cream Cheese Frosting Recipe -
Ingredients for the Strawberry Filling in grams:
- 300 gr Strawberries
- 2 tbsp Water
- 1 tbsp Lemon Juice
- The Zest of 1 lemon
- 200 gr Sugar
- 1 tsp Vanilla Extract to add at the end ( optional but recommended)
Ingredients for the Strawberry Filling in Cups:
- 10.5 ounces of Strawberries
- 2 tbsp Water
- 1 tbsp Lemon Juice
- The Zest of 1 lemon
- 1 cup Sugar
- 1 tsp Vanilla Extract to add at the end ( optional but recommended)
Enjoy!
♥
Meet Baguio’s Famous Strawberry Shortcake | Yummy Ph
Have you tried the Baguio-famous strawberry shortcake from Vizco's?
Read the full story here:
Vizco’s is located at Porta Vaga Mall, Session Road, Baguio City and Baguio-AyalaLand Technohub, Camp John Hay, Baguio City.
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White chocolate strawberry shortcake|our favourite cake!
Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | OCHIKERON Create Eat Happy :)
Shortcake (Shotokeki) is the most popular cake in Japan, loved nationwide. Layered sponge cake with strawberries and whipped cream. Simple yet delicious ????
If you don't have a small frying pan, you can use a larger one. Then cut the sponge cake in half or quarters to make a half piece of cake or a quarter piece of cake ????❣️
FYI: 16cm (6inch) Frying Pan
Japanese Strawberry Shortcake using an oven recipe is HERE:
---------------------------------
Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe)
Difficulty: Easy
Time: 30min
Number of servings: 2 layers of 6 inch cake
Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. all purpose flour
2 tbsp. cooking oil
a few drops of vanilla extract *optional
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *liquor is optional
((Decoration))
200ml whipping cream
1 tbsp. granulated sugar
strawberries
Directions:
((Sponge Cake))
1. Put the egg and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Sift in cake flour and mix with a spatula until combined. Then mix in cooking oil and vanilla extract.
3. Heat cooking oil in a frying pan. Pour half of the batter, cover, and cook on low for 4~5 minutes. When the surface becomes dry, remove from the pan, wrap with plastic wrap, and cool completely.
((Syrup))
1. Mix hot water and sugar very well.
((Decoration))
1. Cut strawberries, save some for topping. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Brush the sponge cake with syrup. Coat the surface with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream.
3. Pipe out some whipped cream and garnish with some strawberries.
* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.
レシピ（日本語）
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