How To make Chocolate Strawberry Shortcake
2 1/2 c All-purpose flour
1/2 c Granulated sugar
1/3 c Unsweetened cocoa powder
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Butter
1 1/4 c Whipping cream
1 ts Vanilla
1 Egg; beaten
16 oz Ricotta cheese
1/3 c Granulated sugar
1 ts Vanilla
1/2 c Semi-sweet chocolate chips
1 pt Fresh strawberries; sliced
In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal. In another bowl, combine cream, vanilla and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool. Stir together ricotta cheese, sugar, vanilla and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries. -----
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Strawberry Cake. White Chocolate Whipped Cream
Hi there! This week recipe is a simple yet delicious strawberry cake with white chocolate whipped cream. You can find the ingredients below (for 14cm final cake)
For the sponge cake (16cm round pan)
2 eggs
55g sugar
1 tsp vanilla extract
50g cake flour
15g butter and 15g milk, keep warm
White chocolate whipped cream
90g white chocolate (couverture chocolate)
300ml heavy cream
15g powdered sugar
1 tbsp Kirsch (optional but it makes the cream much better)
Sugar syrup
50ml warm water
15g sugar
15ml Kirsch (optional)
mix to dissolve sugar and let it cool down completely before using
Strawberries about 400g
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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!
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FLUFFY & RICH Chocolate Cake Recipe | Chocolate Strawberry Shortcake
We are making a very fluffy and light yet rich chocolate cake today. Amazing chocolate cakes do not always have to be very heavy! This cake is the proof ;) I’m sharing a lot of tips and tricks of pastry making step by step, I hope you’ll enjoy and find it very useful!!
[INGREDIENTS FOR CHOCOLATE SPONGE]
For 2 6”(15cm) pans or 1 8”(20cm)
• Egg: 4 large eggs (about 228g/ 8oz)
• Granulated sugar: 140g (4.9oz)
• Cake flour: 90g (3.2oz)
• Cocoa powder: 20g (0.7oz)
• Milk: 30g (1oz, about 2 Tbsp)
• Oil: 40g (1.4oz)
FOR CAKE SYRUP(For 2 6” or 1 8” cake):
• Water: 45g (about 3 Tbsp, 1.6oz)
• Granulated sugar: 30g (1oz)
Watch this video for more detailed tips and tricks:
[FLUFFY CHOCOLATE SPONGE CAKE]
* The recipe listed in the video is a half batch of today’s amount. Today, I did double the amount. Just to let you know!
BAKE with 355F/180C for about 23-35 mins, depending on the size of your cake.
*Adjust the time and temperature depending on the oven and size of your cakes.
[INGREDIENTS FOR CHOCOLATE CREAM]
(For 2 6” or 1 8” cake)
• Dark chocolate (Today, I used 55% couverture chocolate. A link below.): 200 (7oz)
• Heavy cream (Very warm. I recommend 35-45%): 200g (7oz)
• Heavy cream (Very cold. I recommend 35-45%): 550g (19.4oz)
• Granulated sugar: 25g (0.9oz)
[FOR TOPPINGS/FILLINGS]
• Fresh strawberries
• Fresh raspberries
• Dark chocolate (Same kind as the cream)
• Gold leaf
• Edible gold powder
[CHOCOLATE GANACHE]
Dark chocolate (Same kind as the cream): 50g (1.8oz)
Heavy cream: 50g (1.8oz)
Oil (Olive oil this time. Any regular oil is fine.): 10g (about 2 tsp)
* I had a lot left after I used, so you can make a half batch or freeze the rest for the next use!
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[COUVERTURE CHOCOLATE]
[STAND MIXER]
[DISPOSABLE DECORATING BAGS]
[AMERI FOOD COLORINGS]
[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[JAPANESE STRAWBERRY SHORTCAKE]
[VANILLA CHIFFON CAKE]
[FRUIT CREAM BUNS]
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Strawberry Shortcake Chocolate Covered Strawberries | Easy No Bake No Jello Crumble
No Bake Strawberry Shortcake Crumble:
24 Golden Oreos
1 oz Bag Freeze Dried Strawberries
1/4 C Melted Butter
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