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How To make Chocolate Strawberry Whipped Cream Cake Part 1
3 Eggs
1 c Sugar
1/3 c Water
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Hershey's european style
-cocoa Or hershey's cocoa 1 ts Baking powder
1/2 ts Salt
Strawberry cream filling: 1 c Fresh strawberry slices
1/4 c Hershey's strawberry syrup
1 Unflavored gelatin
1 c Cold whipping cream
Royal glaze:recipe follows Recipe by: www.hersheys.com 1. Heat oven to 375 F. Grease 15-1/2x10-1/2x1-inch jelly
roll pan. Line with wax paper; grease paper. 2. In small bowl, on high speed, beat eggs until very thick
and cream colored, about 5 minutes; gradually beat in sugar. With mixer on low speed, beat in water and vanilla. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined. Pour into prepared pan. 3. Bake 10 to 13 minutes until wooden pick inserted in
center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. 4. Prepare StrAWBERRY WHIPPED CREAM FILLING. Cut cake into
4 equal rectangles, 3-1/2x10-inches; divide filling into
thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. 5. Prepare ROYAL GLAZE. To assemble, stack layers on top of
each other with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cut into slices; refrigerate leftover cake. 8 servings. See part 2. -----
How To make Chocolate Strawberry Whipped Cream Cake Part 1's Videos
Strawberry Cream Cake | Chiffon Cake, Fresh Strawberries, and Lightly Sweeten Whipped Cream
Strawberry Cream Cake Recipe and Directions
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Strawberry Cream Cake is sure to be one your family and friends favorite cakes this year; Cake layers so light, moist, and tender, filled with lightly sweetened whipped cream and fresh ripe strawberries and enrobed in whipped cream. Who could resist a slice!
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“Just One Bite, Please?”
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Electronic Bakers Kitchen Scale;
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#strawberrycreamcake #freshstrawberries #chiffoncake
Strawberry Chocolate Mirror Cake
Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze.
To print the recipe check the full recipe on my blog:
Delicake cakeware pan -
Ingredients
Makes about 12 servings
Strawberry Jelly
10 oz (300g) fresh or frozen strawberries, cut into quarters
2 tbsp (30g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Chocolate Cake
3/4 cup (100g) flour
1/4 cup (30g) cocoa powder
3/4 tsp (5g) baking soda
1/2 tsp (2g) salt
1 egg
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
3 tbsp (45g) oil
3.5 oz (100g) buttermilk
3.5 fl oz (100ml) boiling water
White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 tsp (7g) gelatin powder
3 tbsp (45 ml) cold water
Chocolate Mirror Glaze
3.5 oz (100g) sweetened condensed milk
6 oz (175g) semisweet chocolate, cut in small pieces
3/4 cup (150g) sugar
3.5 fl oz (100ml) water
1 tbsp (10g) gelatin powder
1/4 cup (50ml) cold water
3 tbsp (25g) unsweetened cocoa powder
1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.
3. Dissolve gelatin over very low heat and mix with the strawberry puree.
4. Line a 8 inch (20 cm) round pan with plastic wrap.
5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.
6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.
7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
11. Let cool completely.
12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake.
15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.
16. Cover and place in the freezer overnight.
17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside.
18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.
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Strawberry Cake - quick and easy
This Strawberry Cake is just about the quickest and easiest cake you will ever make. Loaded with 500g / 1 lb of strawberries IN and ON the cake, it's a great way to use strawberries when they're in season! Yogurt makes the crumb moist, it's not too sweet and you'll love the hint of lemon.
No stand mixer, no creaming butter. Just one bowl and a wooden spoon!
The Best Strawberry Shortcake Cake Recipe | Easy, Simple, Delicious!
CLICK BELOW FOR RECIPE! ????????????
Simple, easy, elegant and delicious! You’ll fall in love with this easy strawberry shortcake cake from the very first bite! It’s made with moist vanilla cake layers, frosted with a cream cheese whipped cream frosting, and filled with sweet, diced strawberries. Each cake layer is soaked with strawberry puree to add even more berry flavor. This strawberry cake will be perfect for any spring and summertime occasion! Plus, it’s super easy to make!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:55 Preheating the Oven
01:26 Making Vanilla Cake
03:12 Baking Instructions
04:01 Strawberry Filling
05:04 Whipped Cream Frosting
07:13 Assembling the Cake
09:40 Decorating the Cake
10:17 Slicing the Cake
10:45 Taste Test
#strawberryshortcake #cake #baking #dessert #strawberry #tatyanaseverydayfood #recipe
How to Make Strawberry Whipped Cream Easy Recipe
Really good homemade whipped strawberry cream! I used this to frost cupcakes and it tastes and feels exactly like the ones in professional bakeries.
Strawberry cream recipe:
3/4 Cup (200 g) Whipping cream 35% fat
1/2 Cup (100 g) Strawberry Puree
2 1/2 Tbsp (30 g) Granulated sugar
4 tsp (10 g) Corn starch
2 tsp (10 g) Lemon juice
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Strawberry And Cream Layer Cake | With Delicious Stabilised Whipped Cream
#strawberriesandcream #layercake #whippedcream
Strawberry and Cream Layer Cake With Delicious Stabilised Whipped Cream
There is no excuse needed to have a Strawberry and Cream Cake. The stabilised whipped cream is delicious smooth and silky and goes great with the fresh Strawberries and Vanilla Buttermilk Cake. It makes a wonderful dessert to have with afternoon tea.
The stabilised Whipped Cream means the cake is great when the weather gets warmer. The cream will not turn into a soupy mess and stand up in higher temperatures.
***RECIPE BELOW***
Check out some of my other videos:
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
Ingredients
CAKE USED IN THE VIDEO IS MY VANILLA BUTTERMILK CAKE -
This quantity of whipped cream makes about 4 cups to fill and cover a 6-inch cake:
960ml (4 cups) Whipping cream
120g Icing Sugar (confectioners’ sugar)
4 tsp Gelatin
79ml Cold water
2tsp Vanilla extract
300g – 400g Fresh Strawberries
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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Music: – Pastoral – Asher Fulero and Fender Bender - Bad Snacks
With Love,
Thanks for watching!