The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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Offset Spatula -
Piping Bags -
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Cake Scraper -
Steel Turntable -
Cake Boards -
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Classic Strawberry Shortcake Recipe From Scratch | Easy Dessert Recipes | Cook #WithMe
Classic Strawberry Shortcake recipe with homemade buttery biscuits, sweet strawberry sauce, and freshly whipped cream are easy to whip up and and incredible dessert to share! Celebrate summer with the best strawberry sauce made in minutes from fresh strawberries, sugar and a quick 10 minutes in the saucepan. Traditional strawberry shortcake is one of a favorite easy desserts to share with friends and family!
Classic Strawberry Shortcake Recipe Ingredients
Homemade Buttery Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 teaspoon salt
12 tablespoons butter
1 cup milk
1 tablespoon white vinegar
2 tablespoons heavy cream
1/4 cup sugar for sprinkling on top of biscuits
Strawberry Sauce
4 cups sliced fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
Classic Strawberry Shortcake Recipe Directions
Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
Whisk together 3 cups of flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/3 cup sugar and 1 teaspoon salt.
Grate 12 tablespoons of butter into the flour mixture. Use a fork or pasty blender to cut the butter into the flour until the mixture looks like coarse crumbs.
Mix 1 tablespoon white vinegar into 1 cup of milk (or substitute 1 cup buttermilk). Stir in buttermilk until the flour mixture is moistened. Do not overmix.
Form a handful of dough into a biscuit form, and place about 2 inches apart on the baking sheet. Brush the biscuits with the heavy cream, and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes.
To make the strawberry sauce, combine the sliced strawberries with 1/4 cup sugar and one tablespoon of lemon juice in a medium size saucepan, and heat over medium heat, so juices develop and strawberries soften.
Whip 2 cups of heavy cream with 1/2 cup powdered sugar until soft peaks form.
Making strawberry shortcake from scratch is easy with this delicious recipe! My favorite why to serve this classic strawberry shortcake recipe is while the biscuits and berries are warm. Slice the biscuits in half, spoon on some of the strawberry mixture, layer with whipped cream and top with whipped cream.
Strawberry Shortcake From Scratch 00:00
Strawberry Shortcake Ingredients 00:37
Recipe For Strawberry Shortcake 00:45
Making Homemade Shortcake Biscuits 02:14
Strawberry Sauce For Strawberry Shortcake 03:45
Making Whipped Cream 04:08
Assembling Strawberry Shortcakes 04:22
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Easy Vegan Strawberry Shortcake Recipe
???? Vegan Hippie Sol????
The comfort food you love, veganized.
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Ingredients:
6 tbsp vegan butter (cold)
1 1/2 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
3 tbsp coconut sugar
1/2 cup non-dairy milk
1 tbsp apple cider vinegar
1-2 cups strawberries (sliced)
1 can coconut cream
Maple syrup
Sugar
Pinch of salt
Recipe:
1) Preheat oven to 425 degrees and prep your baking sheet with parchment paper.
2) Add all dry ingredients and vegan butter in food processor and pulse until mixed. (Pulse 3-4 times). If mixing by hand just mix all dry ingredients by hand. The mixture should be very crumbly. DO NOT OVER MIX DOUGH!
3) Combine milk and apple cider vinegar and wait for it to curdle. This will be your vegan buttermilk!
4) Pour buttermilk over the dry mix and pulse for about 3 times. DO NOT OVER PULSE. The dough should still be crumbly, but wet! DO NOT OVER MIX DOUGH!
5) Transfer the dough to a lightly floured surface and form the dough into a ball.(If it is too sticky add more flour). Once it is formed into a ball, roll it out with a rolling pin until it's about 1 inch thick. Cut with a cookie cutter!
6) Brush biscuits with your milk and butter wash and then bake for 15 minutes or until brown.
7) Prep your strawberries by adding sugar and maple syrup. Mix and set aside.
8) For your coconut whip cream combine coconut cream and maple syrup in a mixing bowl. With an electric mixer mix until fluffy.
9) Put together your shortcake and enjoy!
Japanese Strawberry Shortcake | One World Kitchen
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Indulge in a Healthy Twist with High Protein Strawberry Shortcake | Low Calorie Dessert
My Strawberry Shortcake Recipe:
A) For the strawberry topping:
- 100g strawberries (sliced)
- 15g sugar free maple syrup (
- 5g erythritol (
B) For the cake:
- 125g egg whites
- 2g cream of tartar
- 1 packet zero calorie sweetener (
- 20g cookies n cream or vanilla whey protein (you can experiment with other flavours)**I usually use Myprotein or Canadian Protein**I used MP Combat cookies n cream in the video (it was on sale from Costco)
C) For the cream filling:
- 100g fat free Greek yogurt (I used Oikos)
- 15 grams vanilla casein
Macros for the entire recipe:
Calories: 299 calories
Fat: 1.09 grams
Carbs: 24.32 grams
Protein: 53.4 grams
Fiber: 3.6 grams
Sugar: 10.16 grams
The bread pan I used (
The hand mixer I used (
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How to Make Strawberries for Shortcake ~ Strawberries Romanoff ~ Noreen's Kitchen Basics
Since strawberry season is upon us, and I am making strawberry shortcake for dessert, I checked and realized that I have never shared with you how I make strawberries for shortcake! Say it isn't so! Well, today we are going to fix that problem! I am sharing how I make strawberries for shortcake or even ice cream topping, the way my mom always made it. These are so delicious, fresh and easy that if you have never tried them this way I hope you will and I hope you love them!
Macerating strawberries is an easy task. Normally you would toss the cut fruit with some sugar and allow things to hang out for a while while they created a lovely syrup. While that way is great and gets the job done, I do things just a little different. I actually grind or mash 1/3 of the berries to create a slurry. Add in sugar and orange juice a little bit of vanilla paste or extract and then give everything a stir. This makes the most delicious strawberry shortcake topping you will ever enjoy!
The secret really is in the mashed or ground strawberries. This helps get things going. It helps to dissolve the sugar more quickly and have the fresh berries start rendering their own juices. Truly the addition of orange juice is an excellent option and gives this even more bright, fresh flavor.
We love to make strawberry shortcake when berries are in season. Right now we are getting very good prices at the grocery store and the berries are coming out of Florida. Next month we will be able to go to any number of local strawberry farms in our area and load up on flats of berries for freezing, preserving and jamming as well, of course, for shortcake.
We always have both pound cake and angel food cake for our shortcake. Rick prefers the angel food cake while I prefer the pound cake. So we usually have both to make everyone happy. The one thing we never have is those awful little sponge short cake cups that they always sell near the strawberries in the grocery store produce section.
I hope that this helped you to know how to make strawberries for shortcake. If you didn't already know, I hope that you will give this a try and I hope that you will love it as much as we do!
Happy Eating!
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