Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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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
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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!
♥
Strawberry Angel Cake Roll 草莓白巧克力天使蛋糕卷 Gâteau des anges roulé aux fraises
Ingredients
Strawberry Angel Cake
Milk 100g
Vegetable oil 20g
Cake flour 60g
Strawberry powder 20g
5 egg whites
Lemon juice 5g
Sugar 70g
160℃(320℉) for 12 minutes
Strawberry White Chocolate Mascarpone Cream
White chocolate 80g
Liquid cream (for white chocolate) 40g
Raspberry puree 30g
Strawberry powder 20g
Mascarpone 200g
Liquid cream 200g
配料
草莓天使蛋糕
牛奶100g
植物油20g
低筋面粉60g
草莓粉20g
5个蛋清
柠檬汁5g
砂糖70g
160℃(320℉)烤12分钟
草莓白巧克力马斯卡彭奶油
白巧克力80g
液体奶油(白巧克力用)40g
覆盆子果泥 30g
草莓粉20g
马斯卡彭 200g
液体奶油200g
Ingrédients
Gâteau des anges aux fraises
Lait 100g
Huile végétale 20g
Farine T45 60g
Poudre de fraise 20g
5 blancs d'oeufs
Jus de citron 5g
Sucre 70g
160 ℃ (320 ℉) pendant 12 minutes
Crème de mascarpone au chocolat blanc et aux fraises
Chocolat blanc 80g
Crème liquide (pour chocolat blanc) 40g
Purée de framboises 30g
Poudre de fraise 20g
Mascarpone 200g
Crème liquide 200g
Strawberry Angel Fruit Cake Dessert By Food Fusion
Enjoy this strawberry Angel Fruit Cake Dessert this weekend. Thanks to Fauji Fresh n Freeze we can now enjoy good quality fruits even offseason. #FaujiFreshnFreeze #FreshnFreeze #HappyCookingToYou #FoodFusion
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Strawberry Angel Fruit Cake Dessert
Serves 8-10
Recipe in English:
Ingredients:
-Fauji Fresh n Freeze strawberry 500g
-Instant jelly (strawberry flavor) 2 packs (80g each)
-Boiling water ½ Cup
-Lemon juice 1 tbs
-Whipping cream 300 ml
-Angel food cake or Plain sponge cake
-Strawberry syrup
Directions:
-Roughly chop strawberries into pieces/chunks & set aside.
-In a bowl,add instant jelly,boiling water & whisk well.
-Add lemon juice & mix well.
-Add strawberry pieces/chunks,mix well & set aside.
-In a bowl,add whipping cream and beat until stiff peaks form (reserve 1 cup of whipping cream for later use).
-In whipped cream,add prepared strawberry jello (reserve ½ cup of jello for later use) and mix well with the help of spatula & refrigerate until use.
-Assembling:
-In a serving bowl,add crumbled plain sponge cake,strawberry syrup,prepared strawberry cream, crumbled plain sponge cake,strawberry syrup and prepared strawberry cream.
-Garnish with reserved whipped cream & prepared strawberry jello.
-In a serving gar,add prepared strawberry jello,crumbled plain sponge cake,prepared strawberry cream, prepared strawberry jello,crumbled angel food cake or plain sponge cake,prepared strawberry cream & garnish with reserved whipped cream & strawberry jello.
-Refrigerate until chilled & serve!
Recipe in Urdu:
Ajza:
-Fauji Fresh n Freeze strawberry 500g
-Instant jelly (strawberry flavor) 2 packs (80g each)
-Boiling water ½ Cup
-Lemon juice 1 tbs
-Whipping cream 300 ml
-Angel food cake or Plain sponge cake
-Strawberry syrup
Directions:
-Strawberries ko pieces/chunks mein roughly chop ker lein & side per rakh dein.
-Bowl mein instant jelly aur boiling water dal ker ache tarhan whisk ker lein.
-Lemon juice dal ker ache tarhan mix karein.
-Strawberry pieces/chunks dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl mein whipping cream dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein (reserve 1 cup of whipping cream for later use).
-Whipping crean mein tayar strawberry jello (reserve ½ cup of jello for later use) dal dein aur spatula ki madad sa ache tarhan mix ker lein & istamal kernay tak refrigerator mein rakh dein.
-Assembling:
-Serving dish mein crumbled pain sponge cake,strawberry syrup,tayyar strawberry cream,crumbled plain sponge cake,strawberry syrup aur tayyar strawberry cream dal dein.
-Reserved whipped cream aur tayyar strawberry jello sa granish ker lein.
-Serving gar mein tayyar strawberry jello,crumbled plain sponge cake,tayyar strawberry cream,tayyar strawberry jello,crumbled angel food cake or plain sponge cake,tayyar strawberry cream dal dein aur reserved whipped cream & strawberry jello sa garnish ker lein.
-Refrigerator mein thanda ker ka serve karein!
Japanese Strawberry Shortcake | How Tasty Channel
Japanese Strawberry Shortcake is made with a fluffy sponge cake filled with delicious vanilla whipped cream and fresh strawberries. This cake is one of my favourite because I love simple taste like vanilla, strawberries and cream! You can make this cake the day before, the more it will stay in the fridge, the more soft and fluffy the sponge will turn out!
YOUR FAVOURITE RECIPES:
JAPANESE MILK BREAD:
EGGLESS VANILLA CAKE: shorturl.at/adpuH
STRAWBERRY AND CREAM ROLL:
JAPANESE HOKKAIDO MILK BREAD:
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Ingredients
About 11 servings:
Cake:
5 eggs, room temperature
1 teaspoon Vanilla Paste
150 g (¾ cup) caster sugar
80 g (1/3 cup) milk
25 g (2 tablespoons) vegetable flavorless oil
120 g (1 cup) all purpose flour
30 g (3 tablespoons) cornstarch
3 g (1/2 teaspoon) baking powder
Filling:
600 ml (2+1/2 cups) whipping cream, chilled
60 g vanilla powdered sugar*
About 8 fresh strawberries
*or plain powdered sugar + 2 teaspoons vanilla extract or vanilla paste or ½ vanilla bean seeds
Decoration:
About 8 fresh strawberries
Gelatin (optional)
Directions:
Make Sponge Cake:
1. In a medium size bowl sitf together flour, cornstarch, baking powder and set aside.
2. In a large bowl place eggs, sugar and vanilla and start mixing at medium-low speed until start foamy.
3. Increase the speed to medium-high and mix until become very pale, thich and at least triple the volume (be patient and mix for at least 15 minutes).
4. Add milk and oil and mix just until combined.
5. Add the flour mix in two times and mix at low-medium speed just until combined, don’t overmix or you will break the air bubbles.
6. Equally divide the batter in 3 baking pan (20 cm-8 inch) greased and lined with parchment paper.
7. Bake in preheated oven at 170°C-340°F for about 15 minutes or until a toothpick comes out clean.
8. Remove from the oven and cool down slightly
9. Unmold the cake and while still warm, you can easily remove the dark skin with your fingers or dark spots with the knife. This is absolutely optional and just for giving a clean Japanese style to the cake.
10. Cool down completely the cake.
Make the Filling:
1. Slice in medium-thin slices about 7-8 fresh strawberries and place the slices between two kitchen papers to absorb the strawberry water. Set aside.
2. In a large chilled bowl (you can chilled the bowl in freezer for about 15 minutes) place whipping cream and mix until soft peaks.
3. Add powdered sugar (and vanilla if you can’t find vanilla powdered sugar) and mix until medium-stiff peaks.
Assemble the cake:
1. Place the first layer of cake on the serving plate.
2. Place on top one layer of whipped cream. I’ve used a piping bag with 1 cm round piping tip to evenly spread the cream. Place strawberry slices on top and cover with another layer of whipped cream.
3. Place on top the second layer of cake and repeat: whipped cream, strawberry, whipped cream and place the top layer of the cake.
4. Place whipped cream on top and on the sides (I’ve used 1 cm round piping tip) and spread with an offset spatula.
5. Decorate with the remaining whipped cream and fresh shtrawberries.
6. Refrigerate the cake for at least 2 hours before serving it. The more i twill stays in the fridge, the more the sponge cake will turn out moist because i twill absorb the cream moisture, so you can make it the day before.
7. You can store in refrigerator for about 4-5 days.
Classic Strawberry Shortcake Recipe - How to Make Strawberry Shortcake
Learn how to make a Classic Strawberry Shortcake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Shortcake!
Angel Food Cake
You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake.This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
BLOG POST AND RECIPE ►
BOSCH UNIVERSAL PLUS MIXER ►
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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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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 tsp 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
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Trending NO BAKE CHOCOLATE DREAM CAKE!
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MILO ICE CREAM RECIPE:
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HOW TO MAKE STRAWBERRY SHORTCAKE! EAZY RECIPE!
You will need:
Fresh Strawberries
Angel Food Cake
Strawberry Filling
Cool Whip
1 cup of Sugar for strawberry Filling ( made of stove)
1 tsp or 1 tbs of corstarch to add to your sttawberrry filling done on the stove.
❤️ ENJOY CPFAMILY
How to Make Strawberry Angel Food Dessert | Strawberry Recipes | AllRecipes
Get the 5-star recipe for Strawberry Angel Food Dessert at
In this video, we show you how to turn summer's sweet and juicy strawberries into a gorgeous dessert with layers of angel food cake and cream cheese filling. Quick and easy, you can make this ahead of time and use your favorite combination of berries.
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Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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Strawberry Shortcake
#strawberryshortcake #strawberrycake #strawberrysauce
This is a really simple and easy take on a strawberry shortcake. Go ahead and try it. You won't be disappointed!!
Recipes:
Strawberry sauce
Pound Cake
Vanilla Cake
Strawberry Shortcake Parfaits (aka Mini Trifles)
Learn how to make these delicious individual size strawberry shortcake trifles! Call them what you will (mini trifles, parfaits, dessert cups, sugar in a jar, etc.), they are quick to make, relatively simple, super delicious and perfect as a summer dessert!
What you'll need:
1lb fresh strawberries
1/4 cup white sugar
1 (3.4oz) pkg instant vanilla pudding, prepared according to package
pound cake (homemade or store bought)
fresh whipped cream (see how I make mine here: )
half pint Ball mason jam jars
Wash and hull the strawberries. Cut into pieces and add in the sugar. Stir to coat the berries. Let sit for 20-30 minutes.
While they are macerating, prepare the instant pudding according to package instructions. Also prepare the whipped cream.
For the pound cake, slice into 1/2 slices and using a biscuit cutter, cookie cutter or measuring cup, cut into rounds slightly smaller than the jar you will put these in.
To assemble the mini trifles, place a slice of pound cake in the bottom of the jar. Put a spoonful of pudding on top of the cake. Next, place a spoonful of the macerated strawberries and finish with a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, top with a nice rosette of whipped cream on top. Repeat until you run out of ingredients. You may have some pudding left over but not much. Makes 6 mini trifles. Store in the refrigerator until ready for serving or up to 4 days. Enjoy!!
Strawberry Shortcake Recipe - Fresh Strawberries Cake - Whipped Cream - Easy Dessert Recipes Jazevox
Step-by-step video on how to make a garden fresh Strawberry Strawberries Shortcake with whipped cream topping / frosting using either a sponge cake, an angel cake, or a chiffon cake.
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[Eng Sub] 딸기 핑크 엔젤 롤 케이크 만들기 / Soft & Moist Strawberry Angel Roll Cake Recipe / Raspberry Cake
안녕하세요~~^^
분 베이크입니다.
오늘은 상큼한 롤 케이크를 들고 왔어요~
딸기를 너무 좋아해서 많이 넣고 케이크를 만들고 싶은데..
케이크에 딸기 향이 날 정도로 넣게 되면..
음...
딸기의 수분감 때문에 쉽지가 않죠~~
퓨레도 그렇고요..
이 롤 케이크는 달걀의 흰자만으로 만드는
엔젤 케이크 베이스에 딸기를 듬뿍 넣었어요~
딸기향 가득한 롤 케이크 만드는 방법 ~
보러 가실까요~?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
*재료/ ingredients
(25cm * 25cm 사각 팬 1개 )
♥ 딸기 케이크
우유 15g
식물성 오일 15g
바닐라익스트랙 3ml
박력분 60g
딸기 파우더 15g ( 또는 복분자 파우더, 또는 라즈베리 파우더)
베이킹 파우더 1/2tsp
달걀 흰자 5 (165~175g )
레몬 쥬스 4g
♥ 딸기 크림
마스카포네 90g
휘핑크림 150g
연유 20g
딸기 파우더 10g (또는 라즈베리 파우더)
♥데코레이션
휘핑크림 80g
설탕 8g
♥ 데코레이션용 데이지 꽃장식 만들기
● 만드는 방법
1. 우유,오일을 섞어 혼합물을 만들어 주세요.(중탕 해 주세요)
(45~50도 준비해서 사용합니다.)
2. 달걀 흰자 머랭을 올려 주세요.
3. 레몬즙, 설탕을 넣어 줍니다.
4. 가루류를 체 쳐서 넣어 주세요.
5. 데워 놓은 우유 혼합물을 섞어 주세요.
6. 팬닝합니다.
7. 170도로 예열한 후에 160도에서 13~15분 정도 구워 주세요.
8. 크림을 만들어 주세요.
9. 마스카포네. 휘핑크림, 설탕, 연유, 딸기 파우더를 넣고 단단하게 휘핑합니다.
10. 영상처럼 말아 주세요.
( 이 때, 밀대처럼 너무 무거운 것 말고요, 랩이나 종이호일 속 심지를 재활용해 보세요~
단단하게 잘 말 수 있답니다.)
11. 냉장고에서 4 ~5 시간 정도 굳혀 주세요.
12. 4cm 폭으로 잘라서 예쁘게 데코합나다.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Baguio Restaurant | Vizcos | Strawberry Shortcake, Red Velvet, Cheesecake, Mango Cake and more
Strawberry or cake, why not both? Visit and taste the best shortcake in Baguio!
Located at 39 Lower Ground Floor, SM City Baguio and can also found in
8GF Puso ng Baguio Bldg, Session Road and BPO-B Bldg, AyalaLand Technohub CJH
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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~♪
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▶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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My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Best Strawberry Shortcake (Easy to follow recipe) Sweet Tooth Part 1
Very refreshing dessert that I absolutely love! I hope you find the instructions easy to follow. Links to other videos that you need:
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No Bake Strawberry Trifle Dessert | Made to Order | Chef Zee Cooks
Hey guys! These last few days of summer are HOT, HOT, HOT! And I definitely don't have time to turn on an oven. Check out my latest recipe where I show you guys How to Make a No Bake Strawberry Trifle. This No Bake Strawberry Trifle is great for a BBQ or a dinner party where you don't want to fuss around too much with the oven, mixers, or even dirty dishes. It's a one pot wonder dessert.
Check it out and let me know what you think! Thank you so much for watching. Love you guys!
Ingredients:
1lb pound cake
2 cups whipped cream
1 ½ cup sliced strawberries
1 cup blueberries
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No Bake Strawberry Shortcake
This quick and delicious dessert is perfect for a easy sweet bite.
All you need are dessert shells
Fresh strawberries (1/2 qt diced)
1/2 cup white granulated sugar
Whipped cream
How to make strawberry shortcake
Angel food cake mix
Strawberries
Vanilla
Sugar
Cool whip
God bless enjoy
Honey Senpai's STRAWBERRY SHORTCAKE from Ouran High School Host Club | Feast of Fiction S6 E10
Get a taste of Honey's delicious strawberry shortcake from Ouran Host Club and maybe you'll discover the secret behind Mitsukuni's eternal youth!
---------------
INGREDIENTS:
3 pints fresh strawberries, sliced
Shortcake
(DOUBLE THIS RECIPE for TWO SHORTCAKES!)
1 1/4 cups all purpose flour
2 tsp baking powder
1/2 cup white sugar
1/4 tsp salt
1/3 cup shortening
1 egg
1 tsp vanilla extract
2/3 cup milk
Whipped Cream Frosting:
2 cups heavy whipping cream
1 cup icing sugar
Slice your strawberries and set aside. Optionally toss them with some sugar. Leave 5-6 whole strawberries uncut.
In a mixing bowl, add your sugar and shortening, and mix until combined into coarse crumbs. Add in one egg, vanilla extract and mix until fully combined. In a separate bowl, mix together your flour, baking powder, and salt. Bit by bit, mix in your dry mixture and milk and continue to stir until the batter is finished and combined.
In a circle pan, spread the batter evenly. Repeat the first process and create a second shortcake. Place in a 425 degree F oven for 15-20 minutes or until golden brown. Remove the top off of one shortcake with a leveler or bread knife.
To make our whipped cream frosting, add your heavy whipping cream to a mixing bowl and mix on medium high. Slowly add in the icing sugar while continuing to mix until the whipped cream frosting holds it shape.
Plate one of your shortcakes, coat the top with a layer of whipped cream, then cover with sliced strawberries. Add more frosting on top, then place your second shortcake above it. Frost the entire cake, then add some dollops on top for your whole strawberries. Slice and serve!
Produced by Josh Elkin
Costumes designed by Abbe Drake
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About Feast of Fiction:
Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
Honey Senpai's STRAWBERRY SHORTCAKE from Ouran High School Host Club | Feast of Fiction S6 E10
Feast of Fiction
STRAWBERRY SHORTCAKE - We cheated and used angel food cake.
Hey, we sure hope you'll subscribe to our channel.
We got a great deal on strawberries and cut them up for the freezer. We reserved some for our simplified strawberry shortcake using store bought angel food cake. We did use real whipped cream, though. #YUM.
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Betty's Strawberries and Cream Trifle
Betty demonstrates how to make a Strawberries and Cream Trifle for Easter. This is a gorgeous and luscious springtime dessert.
Strawberries and Cream Trifle
8-ounce carton Cool Whip
13-ounce angel food cake from the deli, cut into 1-inch cubes
8-ounce package cream cheese, softened
1 cup confectioner’s sugar (This is the same as powdered sugar or icing sugar.)
16-ounce carton Cool whip
2 pounds fresh strawberries, washed and halved (or quartered)
(2) 13.5-ounce containers strawberry glaze
In a large mixing bowl, beat cream cheese until light. Add confectioner’s sugar and beat until fluffy. Fold in 8-ounce carton of Cool Whip. Set aside. In a second large mixing bowl, fold strawberry glaze into strawberries. Now, assemble the torte: In a *very* large bowl, spread ½ of the 8-ounce carton of cool whip on the bottom. Sprinkle ½ of the angel food cake cubes over the Cool Whip. Spread ½ of the cream cheese mixture on top of the angel food layer. Spread ½ of the strawberries and glaze mixture on top of the cream cheese mixture. For the other layers, begin with the remaining half of angel food cake cubes, spreading it on top. (The remaining ½ of the 8-ounce carton of Cool Whip is saved for garnishing the top.) Spread the remaining ½ of the cream cheese mixture over the 2nd angel food layer, and top the whole trifle with the remaining ½ of the strawberries and glaze mixture. Garnish top with desired amount of reserved Cool Whip and 1 or 2 whole strawberries, depending on the size of the berries. Cover with plastic wrap and chill until serving time. To serve, spoon generously onto nice dessert plates. Enjoy! Happy Easter! --Betty :)
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STRAWBERRY SHORT CAKE RECIPE | ANGEL FOOD STRAWBERRY SHORTCAKE | EASY NO BAKE #MRSGARCIASKITCHEN
strawberry shortcake recipe,
strawberry shortcake recipe no bake,strawberry shortcake recipe with angel food cake
Welcome everyone to Mrs Garcia's kitchen hope everyone enjoys my take on food and enjoy some of my favorite #easyrecipes dont forget to like, comment, subscribe and share???? super easy to make and super delicious so come get SOME FLAVOR IN YO LIFE #mrsgarciaskitchen #flavorcheck
what you'll need for this delicious strawberry shortcake
strawberry glaze
angel food cake loaf
cool whip
16oz strawberry
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Thank you to all my subscribers means so much to me and to my new ones more delicious videos coming soon!! ????happiness one meal at a time. Thanks for watching
Editing by Bobby Garcia
How to Make Strawberry Shortcake Ice Cream Bars | Bigger Bolder Baking
Sweet strawberries, creamy ice cream, a crunchy crumb topping — my Strawberry Shortcake Ice Cream Bars are here for summer. Written Recipe:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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SIMPLE AND EASY ANGEL FOOD CAKE RECIPE/PERFECT FOR STRAWBERRY SHORTCAKE/CHERYLS HOME COOKING
This is one awesome angel food cake,taste just like store bought BUT its home made! Very simple to make.
Ingredients
Egg whites 12
Salt 1⁄2 Teaspoon
Cream of tartar 1 1⁄2 Teaspoon
Vanilla extract 1 1⁄2 Teaspoon
Flour 1 Cup (16 tbs), sifted
Sugar 1 1⁄2 Cup (24 tbs), sifted
Cooking spray 2 Dash
Directions
GETTING READY
1. Preheat the oven to 375 degrees F. Grease a tube pan with cooking spray and set aside.
MAKING
2. In a mixing bowl, add in the egg whites, salt, cream of tartar and vanilla extract. Whisk well with stand mixer, until medium peak is formed.
3. In a large bowl, sift together flour and sugar.
4. Add in the flour mixture to the egg white in 3 equal portions and fold with a spatula.
5. Pour the mixture into the prepared tube pan.
6. Bake in the oven for 40 -- 45 minutes or until the top is light golden brown.
SERVING
7. Slice the angel food cake and top with blueberry syrup, blueberries and whipped cream. Serve and enjoy!
Professional Baker Teaches You How To Make STRAWBERRY SHORTCAKE!
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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Heavenly Strawberry Dessert Recipe | RadaCutlery.com
Kristi in the Rada Kitchen demonstrates a quick and easy dessert that you can take on your next picnic or to your family reunion or BBQ. This is a no bake recipe that can be prepared and ready to eat in a couple of hours. Your friends and family will be impressed on how beautiful this dessert looks and will rave about how great it tastes. So the next time you're invited to a picnic, potluck or barbecue, take along something that tastes great, looks good and satisfies even the pickiest eater in the crowd.
Video transcript:
Hi, Kristi in the Rada Kitchen and today I am going to make a Heavenly Strawberry Dessert. This recipe is out of our cookbook titled Picnics, Potlucks and BBQs. So the next time you get invited to one of these you can take something better than an ordinary bucket of chicken or the plain old pan of brownies. There are finger food recipes, casseroles, side dishes, grilled meats and some really good desserts. There are over 120 recipes in this cookbook so you're sure to find something that everybody will love.
So today I am going to make the Heavenly Strawberry Dessert. You will need a 9 x 13 baking dish, I am using the Rada 9 x 13 Rectangular Stoneware Baker, you will need 1 quart of sliced strawberries, a cup of sugar, a 10 prepared angel food cake, an 8 oz. carton of whipped topping, 18 oz. container of strawberry glaze and 2 8 oz. packages of cream cheese that have been softened.
Place the softened cream cheese in a bowl and add one cup of sugar. Now I am going to use the Rada Handi-Stir to mix the sugar and cream cheese. It takes a little bit to get the sugar worked in and then once that is worked in you will be able to easily whip it up. Then we are going to fold in the whipped topping. Now you fold this in because you don't want to lose the fluffiness of the whipped topping so you gently lift and fold.
Next we are going to slice up the angel food cake using the Rada 6 Bread Slicer, it easily cuts through the cake. Then place the slices in the baking dish. You might want to tear them up a bit if they are too big, so you have all different sizes. Then take a piece of plastic wrap or parchment paper, lay that over your angel food cake pieces and then smash them down take all of the fluff out of them.
The next layer you will take the cool whip/cream cheese mixture and spread that over the angel food cake slices until it is all even.
Next we will mix our sliced strawberries. Now I used the Rada Peeling Paring knife to slice these. It's easy to take out the stems and its super sharp. Once you have your strawberries sliced you are going to mix them with the glaze. Mix until all the strawberries are evenly coated. Spread this mixture over the cool whip/cream cheese layer. Evenly spread it to all the corners. Put in the refrigerator for 2 hours or until ready to serve.
The dessert has been in the refrigerator for two hours and it's very beautiful and tasty. I am going to cut a piece out for you using the Mini Server. Impress your friends at your next BBQ or potluck! Find more recipes in the Picnics, Potlucks and BBQs cookbook!
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
Summertime Strawberry Shortcake!
Step-by-step recipes for perfect Angel Food cake, strawberry sauce, and whipped cream!
Cheers - Chef Scott
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