Strawberry Shortcake Recipe
This delicious Strawberry Shortcake recipe is absolutely delightful! What could be better than a ton of super-sweet strawberries, floating in whipped cream sandwiched in a perfectly fluffy, melt in your mouth biscuit? They’re so easy to make from scratch that you won’t want to buy the ones from the store ever again!
RECIPE:
When strawberries are in season you NEED to make this strawberry shortcake recipe! They have the perfect balance of textures from the biscuit, Chantilly cream, fresh berries, and of course, the taste is delicious! Its a classic show-stopping dessert that works for any occasion. You won’t believe how easy it is to make these individual homemade strawberry shortcake from scratch.
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Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 people
Ingredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.
#YFL #SanjyotKeer #strawberrycake
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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!
♥
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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#chocolatecake #chocolatespongecake #strawberryshortcake #chocolateshortcake #fluffychocolatecake #japaneseshortcake #chocolatecakerecipe