Spring Into Summer With This DIY Upside-Down Strawberry Shortcake! | Recipes | Well Done
This perfectly light summer-time cake comes out beautifully, either way you flip it.
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Spring Into Summer With This DIY Upside-Down Strawberry Shortcake! | Recipes | Well Done
Recipe Upside-Down Strawberry Shortcake Recipe
Recipe - Upside-Down Strawberry Shortcake Recipe
INGREDIENTS:
●1 cup miniature marshmallows
●2 packages (10 ounces each ) frozen sweetened sliced strawberries
●1 package (3 ounces) strawberry gelatin
●1/2 cup shortening
●1-1/2 cups sugar
●3 eggs
●1 teaspoon vanilla extract
●2-1/4 cups all-purpose flour
●3 teaspoons baking powder
●1/2 teaspoon salt
●1 cup 2% milk
●Fresh strawberries and whipped cream
How to Make Japanese Strawberry Shortcake (Recipe) | OCHIKERON | Create Eat Happy :)
4/4 was my darling's birthday, so I made this shortcake for him :)
I received many requests for shortcake, so I'm finally making this tutorial!!!
---------------------------------
Strawberry Shortcake (Birthday Cake Recipe)
Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Number of servings: 1 cake
Necessary Equipment:
18cm (7.1-inch) round cake pan
electric mixer
Ingredients:
((Sponge Cake))
2 eggs *room temperature
60g (2.1oz.) granulated sugar
60g (2.1oz.) cake flour
20g (0.7oz.) melted unsalted butter
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
((Decoration))
fresh strawberries
300ml fresh cream (heavy whipping cream)
1&1/2 tbsp. granulated sugar
a few drops vanilla extract
1 tbsp. rum *kirsch, brandy, or any kind of liquor you like
Directions:
((Sponge Cake))
1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F).
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
((Syrup))
1. Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
((Decoration))
1. Combine fresh cream, granulated sugar, vanilla extract, and rum (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly 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. Garnish with strawberries.
4. Rest the cake in the fridge for 1 or 2 hours before you serve. In this way, you can easily cut the cake.
レシピ（日本語）
---------------------------------
This sponge cake was a success!
Happy 37th birthday to my darling XOXO
What is Cake Flour?
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Molly Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin’ your name, by all means, use those instead. And if you've never made homemade whipped cream before, you're in for a treat—it's so good, you could skip the shortcakes altogether and still have an amazing dessert.
Check out the recipe here:
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Molly Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
Testing Strawberry Shortcake!!!
This was a good test, the design is ok, but I will continue to come up with something better. The taste and size is were I want them, so only the practice to make sure the design is perfect.
Recipe
Classic Strawberry Shortcake Recipe
Written Recipe:
Episode: 1351
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Easy Strawberry Shortcake Recipe
Easy Strawberry Shortcake Recipe
Strawberry Shortcake Recipe - In The Kitchen With Jonny Episode 197
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Sweet Biscuit with Strawberries and Whipped Cream
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Ingredients:
for the shortcakes:
3 cups all purpose flour
1/3 cup white sugar
1 tsp salt
1 Tbsp + 1 tsp baking powder
2 sticks(1 cup) butter, frozen and grated
2 large eggs
1 cup heavy cream
1 tsp vanilla extract
egg wash, 1 egg whisked with 1 Tbsp of milk, water or cream
Strawberry sauce:
2 (16 oz) packages of strawberries
6 Tbsp white sugar, or more to taste
1 tsp vanilla extract
Whipped cream
Bake at 400°F for 18-20 minutes
KETO Strawberry Shortcake From Scratch IN 5 MINUTES | Easy Low Carb Keto Dessert Recipes
This keto strawberry shortcake recipe is made from scratch in just about 5 minutes, and I think it's one of the best low carb keto desserts you can make! The shortcake itself is a tiny bit salty and a tiny bit sweet and it has the perfect biscuit & cake consistency. Not to mention, the strawberry glaze is perfectly sweetened, and the whipped cream is homemade so you know its good. And this whole massive keto strawberry shortcake has just 5g NET CARBS!
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Things I used in today's recipe:
8oz Ramekin:
Almond flour:
Coconut flour:
Confectioners Swerve:
Hand mixer:
Pure vanilla extract:
Food Scale:
Nutritional Info:
260 Calories:
21g Fat
11g Carbs
6g Fiber
5 NET CARBS
6g Protein
Strawberry Shortcake Cupcakes
Hey guys!
Delicious, creamy strawberry shortcake cupcakes! I made these using my sponge cake recipe for a light, fluffy cupcake. Fill it up with a fresh strawberry jam and topped with whipped cream, crumbles and strawberries for a mouthful of deliciousness!
Enjoy!
Love,
Jovina
Ingredients for cupcake:
- 4 large eggs, separated
- ½ tsp cream of tartar
- 1 cup sugar (1/3 into the meringue and 2/3 into the batter)
- 1/3 cup oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup cake flour
- 1 tsp baking powder
Ingredients for strawberry filling:
- 1 cup strawberry puree
- ½ cup sugar
- 1 tbsp water with 1 ½ tbsp cornstarch
Ingredients for crumbles
- 18 golden oreo cookies, without filling
- 1 tbsp melted butter
- few drops of red food coloring
Ingredients for whipped cream:
- 3 cups heavy cream
- 3 tbsp white chocolate pudding mix (to stabilize whipped cream)
- 1 cup powder sugar
And strawberries to top them off!
**Ateco 858 piping tip:
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Easy One Bowl Strawberry Cake
One bowl strawberry cake is rich, decadent, and delicious. I often make it up a few times a year and my family and friends love it. It is also very simple to make. It is especially great when strawberries are in season. get the recipe:
As with all our recipes, there are a few adaptions you can make. First off, it does not have to be strawberries as any berry will fit nicely with the batter. I have also make the cake with blueberries or blackberries.
Try to use a good brand of sour cream and vegetable oil. We have used cheaper brands and they tend to throw the taste off. Sale items are not always the best.
I have seen other recipes that bake the cake is baked on a higher temperature. This is not advisable as it will dry out the cake or even burn it. You want it to bake it at 350 F or 177 C for about an hour or an inserted toothpick comes out clean.
If a thicker cake is desired, double the recipe and put a couple of extra layers of strawberries in. I have tried this and it comes out super delicious.
Watch the video and give our one bowl strawberry cake a try. As always, let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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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!
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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#OhYumWithAnnaOlson #StrawberryShortCake #FrasierTorte
10in Strawberry Shortcake
This is 3x the normal recipe because I was making such a large cake. Normally I make a smaller 8in cake. I am still working on the design, but hopefully I figure out what I want soon.
Recipe
???? EASY STRAWBERRY SHORTCAKE RECIPE | HOW TO MAKE STRAWBERRY SHORTCAKE | QUICK DESSERT IDEAS ????
Jared and Britt are back in the kitchen baking a strawberry shortcake for This Is How We Bingham! Britt Bingham teaches you an easy strawberry shortcake recipe. These quick dessert ideas are delicious and perfect for the upcoming spring and summer season! You'll learn how to make a delicious strawberry shortcake with simple ingredients. Looking for quick desserts recipes or quick desserts to make? Look no further! This dessert recipe on strawberry shortcake cake is easy and delicious! Learning how to make shortcake is especially easy with Britt! You'll have the whole family diving into your strawberry shortcake cake in no time! This is a great family vlog, packed with family fun!
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Strawberry Chiffon Shortcake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Chiffon Shortcake. Up until now, I always made Strawberry Shortcake using scones that were cut in half and filled with fresh strawberries that were mascerated in sugar and whipped cream. While a real family favorite, sometimes I like to make it another way. What I do is to use two layers of a light and spongy Golden Chiffon Cake. I then sandwich the layers together with a flavorful Strawberry Compote and lots of Whipped Cream. It's so delicious, I just had to share this recipe with you.
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#MakeSomethingMonday with Mrs. Bjorklund: Strawberry Shortcake Recipe
Head of Lower Campus, Mrs. Bjorklund, shares a fresh and healthy dessert perfect for summer - Strawberry Shortcake.
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!!
Fraisier / Strawberry Cake – Bruno Albouze
When strawberries are the star ????❤️????
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Strawberry Shortcake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Strawberry Shortcake. A Strawberry Shortcake has the classic combination of biscuit, fresh strawberries and cream, that never fails to delight. This is casual food at its best, which we love to eat during the summer months at backyard barbecues and other informal gatherings.
There is a newer version of this video here:
Link to the Cream Scones recipe:
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How to make ★Strawberry Shortcake★いちごショートの作り方（EP9）
This is the most popular cake in Japan! Fluffy and moist sponge cake and sweet whipping cream go so well together with strawberry.
You can make exactly the same cake to follow the direction.
Full recipe:
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No Bake Strawberry Shortcake ????????
Thank you for watching! Here is a different take on a classic strawberry shortcake. And the best part, NO BAKE! Enjoy friends =)
Make sure to like, subscribe, and most importantly enjoy!
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STRAWBERRY SHORTCAKE
Strawberry Shortcake is a summer classic! Nothing beats that flaky biscuit loaded with sweet berries and clouds of fresh whipped cream!
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Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
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Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
Strawberry shortcake #2
Strawberry shortcake ????????????????Thank you for watching ❤❤❤
Strawberry Shortcake Recipe -What's For Din'? - Courtney Budzyn - Recipe 64
Strawberry Shortcake Recipe – Learn How to Make a Strawberry Shortcake Cake
The summer is almost over but there’s still a bunch of beautiful strawberries out there ready to be devoured! Today I’m showing you how to make a Strawberry Shortcake Cake. This is the old school way to make it. Three layers of a giant biscuit with layers of whipped cream and fresh strawberries. Sure, the individual biscuits are easier to make. But it’s not as appealing to look at. When I make this for guests their eyes get huge and they are dying for a slice, I’m sure you will have the same reaction.
Hope you enjoy!!
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| Ingredients |
Shortcakes:
3 ½ Cups All-Purpose Flour
½ Cup Granulated Sugar
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
10 Tablespoons Butter (Very Cold)
2 Cups Heavy Cream
Strawberry Filling:
¼ Cup Sugar
2 Packages Strawberries quartered
Whipped Cream:
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract
¼ Cup Sugar
| Instructions |
Whipped Cream:
In a chilled bowl, using a hand mixer, whip heavy cream and vanilla extract together until soft peaks are formed. Gradually add sugar and whip until stiff peaks are formed. *Tip: In the chance that you over whip and it becomes grainy, you may be able to salvage it by adding a little more fresh cream and mixing just until incorporated.
Strawberries:
In another medium bowl, combine strawberries and sugar and set aside.
Shortcake:
Preheat oven to 375 degrees. Spray 3 9-inch nonstick cake pans with cooking spray. Set aside.
In a large bowl combine flour, sugar, baking soda and baking
powder. Add cold butter and cut it into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Gradually add heavy cream stirring with a fork until just moistened. Do not over mix!
Gather dough into a large ball and kneed gently on a floured surface for about 6 turns until just smooth.
Divide the dough into 3 equal portions. With your hands press the dough into each individual cake pan, spreading the dough to the edges.
Bake 15 – 20 minutes or until the top is golden brown.
Allow the cakes to cool about 5-10 minutes in the pan and then gently turn them out onto a wire rack to cool completely.
Assembly:
Place 1 large biscuit on your preferred dish. Add 1/3 of the strawberries in an even layer. Next add 1/3 of the whipped cream and spread evenly. Add the second large biscuit and repeat the same steps.
For the final large biscuit, add the whipped cream layer first. Then top with remaining strawberries. Garnish with fresh mint. * Tip: Use strawberries that are not mixed with sugar. If you are worried about the juice leaking over the whipped cream.
Enjoy!
Strawberry Shortcake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE SHORTCAKE
2 pt. fresh strawberries, sliced
1/4 c. plus 3 tbsp. sugar, divided
Cooking spray, for pan
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 c. heavy cream
FOR THE WHIPPED CREAM
1 1/2 c. heavy cream
1 1/2 tsp. pure vanilla extract
DIRECTIONS
1. In a large bowl, combine strawberries and 3 tablespoons sugar and toss until coated. Refrigerate, 30 minutes, or up to 1 hour.
2. Preheat oven to 400° and spray an 8”-x-8” baking pan with cooking spray. Stir together flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Pour in heavy cream and stir until just combined.
3. Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.
4. Meanwhile, make whipped cream topping: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.
5. To serve, slice cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.
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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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Strawberry Streusel Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Streusel Cake. While I call this a Strawberry Streusel Cake, you could also call it a Strawberry Buckle. I really like this type of dessert. It's a Coffee Cake (Kuchen) of sorts, with three delicious layers. On the bottom is a soft and fluffy white butter cake, followed by a layer of fresh strawberries, then it's finished with a crunchy Graham Cracker Crumb Streusel.
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Professional Baker Teaches You How To Make SPONGE CAKE!
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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