2 1/4 c Cake flour 1 1/2 c Sugar 2 1/2 ts Baking powder 1 ts Salt 1/2 c Shortening 1 c Milk 1 ts Vanilla extract 2 Eggs 4 Egg yolks Sweetened whipped cream 1 c Strawberries; coarsely -chopped Grease and flour 2 round 9 x 1 1/2" pans. Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed 3 minutes, scraping the bowl occasionally. Pour into pans. Bake in preheated 350 degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pans; cool layers completely. Spread about 1/2 cup sweetened whipped cream over bottom layer. Place chopped strawberries on whipped cream; top with remaining cake layer. Frost side and top with remaining sweetened whipped cream. Garnish with additional strawberries. Serve immediately or refrigerate until ready to serve. Refrigerate remaining cake. Sweetened Whipped Topping: Beat 2 cups whipping cream and 1/3 cup sugar in chilled bowl on high speed until stiff.
How To make Strawberry Cream Filled Yellow Cake's Videos
Strawberry Cream Cake ????
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Finally made strawberry cake! I don’t make cake a lot so this might look shabby hahahah but it’s the emoji ????!
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I N G R E D I E N T S: - 3 egg whites - 3 egg yolks - 70g sugar (30g + 40g) - 55g vegetable oil (or any neutral flavour oil) - 60g milk (I used soy) - 90g cake flour - 5g vanilla extract - 15 - 29 strawberries - 450g whipping cream (add sugar if you would like it sweetened)
Baking pan dimension: 7’ x 2.5’ (17.8cm x 6.4cm)
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Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!
Strawberry Cake Filling
¾ Cup Water 3 Tablespoons Cornstarch 12 oz frozen unsweetened strawberries ¾ Cup Granulated Sugar 1 Tablespoon Lemon Juice
1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.
2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.
3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.
*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!
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Easy Strawberry Topping (For Cheesecake & More!)
This easy strawberry topping recipe is the perfect topping for cheesecake, strawberry shortcake, ice cream, waffles, and more! RECIPE:
SCRUMPTIOUS STRAWBERRY PIE CAKE RECIPE | Bake with Me using Box Cake Mix and Pie Filling
SCRUMPTIOUS STRAWBERRY PIE CAKE RECIPE | Bake with Me using Box Cake Mix and Pie Filling
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????Easy Genoise and Strawberry Whipped Cream Cake for Beginners | Korean Bakery Style
[ Genoise] 18cm(7inch)round pan
4 eggs 120 g (1/2 cup + 2 Tbsp) granulated sugar 120 g (3/4 cup) cake flour 1/4 tsp baking powder 30 g (2 Tbsp) milk 2 Tbsp (16 g ) vegetable oil
[Whipped Cream Frosting] 500 g whipping cream(Heavy cream) 50 g g granulated sugar
[Syrup] 40 g sugar 80 g hot water *Dissolve sugar , then cool to use completely.
[Garnish] Strawberries, oreo cookie
Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
RECIPE:
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