Boozy Strawberry & Blueberry Cheesecake Popsicles -- Red White & Booze! 4th of July Dessert Special
Learn how to make a Boozy Strawberry & Blueberry Cheesecake Popsicle! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Boozy Strawberry & Blueberry Cheesecake Popsicles recipe!
Cotton Soft Blueberry Cake
Cotton Soft Blueberry Cake – Coming back to my all time signature cotton soft sponge cake. This cake is so soft and with the blueberry puree made the flavor so phenomenal. You can go with buttercream or whipping cream, but for me, cream cheese frosting somehow goes so well with blueberry. To be honest, I’m not a fan of blueberries, maybe because it’s a little sour. Hence, the sweetness and saltiness of the cream cheese give the blueberries a good balance. If you’ve followed my other cotton sponge cakes, you’ll know this cake will melt in your mouth. Hope you will give this cake a try. Enjoy!
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Ingredients:
• Blueberry Puree
250g [2 cups] fresh blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice
• Sponge Cake
I’m using 7x7x3 inch pan
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] oil
50ml [3½ tbsp] milk
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour
5 egg whites
½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar
60g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting (to cover the cake and deco)
450g [2 cups] cream cheese, softened
40g [⅓ cup] powdered sugar
50g [3½ tbsp] blueberry puree
225g [¾ cup + 3 tbsp] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
Piping tip: 686
Leaves (I used basil, you can used anything you desire)
Fresh blueberries
Instructions:
• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.
4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)
5. Set aside. The sauce will eventually be thickened like jam once it’s cool.
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.
• Cream Cheese Frosting
1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.
2. With an electric mixer, give it a mix to ensure no lumps.
3. Sift in the powdered sugar. Mix until well combined.
4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.
• Assemble the Cake (refer to the video)
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Red White & Blue Shortcake | BEAT THE HEAT COOKING SERIES
Hey guys! In todays video I make Red, White, and Blue Shortcake! This video is the eighth video in my Beat The Heat Cooking Series! I hope you enjoy! Dont forget to subscribe so you don't miss my next video! Thanks for watching!
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STRAWBERRY CAKE:
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⬇️RED WHITE BLUE SHORTCAKE RECIPE⬇️
INGREDIENTS
-½ cup milk
-1 container strawberries (sliced)
-1 pint blueberries
-¼ cup sugar
-1 package cream cheese, softened (8 ounces)
-1 container marshmallow creme (7 ounces)
-2 ⅓ cups Bisquick baking mix
-3 tablespoons sugar
-3 tablespoons butter (melted)
DIRECTIONS
1. Spray 9x9-inch square baking dish with non stick cooking spray.
2. Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside.
3. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside.
4. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter until smooth. Then pour the batter into the prepared baking dish.
5. Bake in the oven at 350 degrees until lightly golden brown on top for 12 to 15 minutes. Allow to cool.
6. After cooling spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish.
7. With a spatula, gently press down on the berries to allow the juices to soak into the cake.
8. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries.
9. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.
ENJOY!
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4th of July Cake | Cake Hack | Red White and Blueberry Cake | Buttercream Frosting
Fourth of July is just around the corner. Beat the heat of the kitchen with this quick cake hack!
Starting with a store bought vanilla layer, we whip together a quick American buttercream frosting and top with fresh fruit for a delicious and simple 4th of July dessert!
American Buttercream
1 cup butter
1 cup shortening
2T vanilla
pinch of salt
16 oz powdered sugar
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Blueberry White Chocolate Cream Cake
The blueberry white chocolate whipped cream cake recipe
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- The sponge cake (15cm/6in)
3 eggs
1 tsp vanilla extract
80g sugar
bring up to 40C over the double boiler
90g cake flour
20g butter
20g milk
bake at 170C for 40 minutes
- Blueberry jam
200g blueberry
2 tbsp water (30ml)
40g sugar
4g cornstarch
2 tsp lemon juice
a pinch of salt
- White chocolate cream
100g couverture white chocolate
100g warm heavy cream
420g cold heavy cream
Reserve 180g cream for the blueberry purple cream, the rest of the white cream divide into 2 parts (put 2/3 of it into the piping bag for the filling and keep 1/3 in the fridge for the icing)
- Blueberry cream
180g white chocolate cream
30g blueberry jam
a little purple food coloring (optional)
- Sugar syrup
75ml water
30g sugar
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Quick and easy strawberry and blueberry shortcake tutorial
Quick n easy strawberry and blueberry shortcake tutorial