This Sweet Strawberry and Cream Cake is the PERFECT Strawberry Dessert Recipe | Southern Living
Craving a sweet and fruity dessert? This Strawberry and Cream Cake is the perfect dessert recipe for any outdoor event. It transitions well from the summer to fall season, and is packed with juicy strawberry flavor. Naturally sweetened with fresh strawberries, this sweet strawberry cake recipe needs no artificial flavors or colorings to give it its mouthwatering look or taste. The rich sour cream cake batter is filled with pieces of strawberries, covered with a cinnamon cake crumble, and topped with fresh whipped cream. The result is a delicious strawberry cream cake dessert that is perfect for any occasion.
#Strawberry #Cream #Cake #Fall #Recipe
0:00 Introduction
0:32 How to keep strawberries even in fruit cake
1:46 Load the cake pan with cake batter
2:08 Cinnamon crumble recipe
3:51 Strawberry and Cream Cake baking instructions
4:15 How to serve Strawberry and Cream Cake
5:32 Strawberry Cream Cake Taste Test
Get the recipe for this delicious Strawberry and Cream Cake:
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Strawberry Fresh Cream Cake (草莓蛋糕)
We like making our own cakes, especially with fruits that are in season. We make it less sweet and with the freshest ingredients.
What you need:
Fresh Strawberries
Heavy Whipping Cream
3 Eggs
Vegetable Oil
Cake Mix
8 inch Baking Pan
*Electric whisk or hand whisk
Paleo & Gluten Free Strawberry Shortcake Recipe
Strawberry shortcake is a classic for a reason: it's delicious and so easy to put together!
This paleo strawberry shortcake recipe is easy to make and will have your non-paleo and non-gluten free family members asking for more! Who doesn’t love strawberries and a freshly baked good with some cream on top. Whether you’re enjoying shortcake during the warm summer months or as a dessert during the year, strawberry shortcake is a delicious dessert to enjoy no matter the season. Paleo shortcake makes it so that even your guests with dietary restrictions can enjoy a delicious and sweet treat.
For the full recipe, follow the link below!
The ingredients you will need for this paleo strawberry shortcake are: paleo baking flour, monk fruit sweetener, baking powder or baking soda, salt, coconut oil, an egg, and dairy free milk. For the strawberry topping you will need fresh strawberries, monk fruit sweetener, and paleo whipped coconut cream. This is a delicious dessert to have after lunch, after dinner, or even to serve after a BBQ. No matter what, you’ll love how simple this paleo shortcake recipe is to have on hand. If you don’t have strawberries, or they aren’t in season, you can pair the shortcake with any other fruit options you like.
For the full recipe, follow the link below!
Triple Berry Shortcake! Noreen's Kitchen
Greetings! We just got back from our trip to Virginia. We had a great time. Sunday is our day to rest and get back into the swing of things. Molly has started early college and we were doing regular every day things. A trip to the store was necessary.
We usually check the produce mark down rack when we go to the Harris Teeter, but this day we went to Wal-Mart. Happened to walk past the bakery mark down rack. Now I usually don't pay much attention to this, but this day they had some French bread and some Cibatta rolls that we picked up for less than a dollar a piece. There was also an Angel Food Cake. Rick said well then we need strawberries. I told him that we already had a bunch in the freezer that I bought when they were in season from the strawberry farm and I also had all those lovely raspberries that we got off the produce mark down rack on the 4th of July! I also remembered that I had a pint of blueberries in the fridge. So Triple Berry Shortcake for dessert it is.
This is just a simple way to show how important your freezer is to your preps I know that in a grid down situation or a power outage our freezers are not going to do us much good, however, dealing with a troubled economy and soaring food prices is a little easier if you are able to shop sales, the clearance racks and know how to prep those items for use later.
I hope you give this a try. You don't even need the angel food cake to enjoy these berries! You can serve these with just some whipped cream, whipped topping, spiffy whip or even a dollop of plain yogurt or sour cream. Put them over your cereal, pancakes or French toast for a morning treat. Throw a couple scoops into a smoothie. There are endless possibilities aside from the shortcake, which was very delicious and a perfect ending to a happy weekend.
Here is to a happy week, free from troubles. Lets all look to the future and pray for goodness and good things and we will all get by just fine!
I hope you try this and I hope you love it!
Happy Eating!
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BEST PEACH COBBLER / Easy / Homeade Step By Step ❤
(All Videos) RACHEL COOKS WITH LOVE
This PEACH COBBLER recipe is amazing, it is a winner every time I make it. Fresh peaches will give you the best PEACH COBBLER every time and will never disappoint your family or friends. It is an easy and perfect recipe for Summertime or anytime of the year. This Peach Cobbler is delicious when served warm with a scoop of vanilla ice cream, but is super tasty when served cool too. I love the addition of cinnamon and nutmeg for extra homeade flavor but is optional. I always prefer a peach cobbler with fresh peaches, but if not in season you can use canned or frozen peaches or you can substitute the peaches for your favorite seasonal fruit. This easy and perfect Peach Cobbler will have your family or friends begging for more.
INGREDIENTS FOR PEACH MIXTURE ---------------'
5 PEACHES
1/4 TSP SALT
1/2 C. SUGAR
1/4 C. LIGHT BROWN SUGAR
PINCH NUTMEG (OPTIONAL) (use very little)
1/4 TSP CINNAMON
1/2 TSP LEMON JUICE
INGREDIENTS FOR BATTER --------------------
6 TBSP MELTED BUTTER
1 C. ALL PURPOSE FLOUR
2 tsp BAKING POWDER
1/2 C. SUGAR
PINCH NUTMEG (OPTIONAL) (use only a little pinch)
1/2 tsp VANILLA EXTRACT
3/4 C. MILK
● please dont over do the nutmeg, it's best to use what 2 fingers can pinch only.
•TOPPER BEFORE BAKING --------------------
CINNAMON (YOU DECIDE AMOUNT)
I LIKE A GENEROUS AMOUNT.
•SIDE FOR COBBLER------------
VANILLA ICE CREAM (OPTIONAL)
•BAKE 350° 38-40 MINUTES (COOL A FEW MINUTES BEFORE SERVING WARM)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Easy Sugar-Free Fresh Strawberry Tart 簡単ノンシュガー苺タルト (レシピ) - OCHIKERON - CREATE EAT HAPPY
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This tutorial will show you how to make a fruit tart from scratch!
Great recipe to try when the strawberries are in season ;)
I used sugar substitute (to save calories) but you can of course use regular sugar.
---------------------------------
Easy Sugar-Free Fresh Strawberry Tart
Difficulty: Medium
Time: 3hrs
Number of servings: 6
Necessary Equipment:
16cm (6.3-inch) tart pan with a removable bottom
Ingredients:
((Crust))
60g (2.1oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg yolk
100g (3.5oz.) cake flour
((Filling))
40g (1.4oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg
1/2 tbsp. cornstarch
40g (1.4oz.) almond powder (ground almonds)
a few drops vanilla extract
((Syrup))
20g (0.7oz.) powder sugar (or sugar substitute)
20ml hot water
a bit of Kirschwasser (colorless fruit liquor) *optional
((Decoration))
80g (2.8oz.) sugar-free fresh apricot jelly, jam, or preserves
fresh strawberries
fresh mint leaves *optional
Directions:
((Crust))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg yolk, and mix well.
2. Sift in flour and fold in with a spatula. At the beginning, it becomes like Parmesan cheese. Then after a while, it comes together, so mix with patience.
3. Wrap in plastic wrap and refrigerate the crust for at least 1 hour to chill.
((Filling))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg, cornstarch, almond powder, Kirsch (if you like), and mix well.
2. Preheat the oven to 180C (350F).
3. Roll out crust between two pieces of plastic wrap to 4mm (just over 1/8) thick.
4. Transfer the crust to the tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
5. Fill the almond filling (1.) and smooth the top. Bake at 180C (350F) for 25 minutes until lightly browned.
6. Place the tart pan on the wire rack to cool.
((Syrup))
1. Mix sugar substitute or granulated sugar, hot water, and Kirsch if you like.
((Decoration))
1. Strain fresh apricot jam to remove any large clumps.
2. Wash and hull strawberries, leave one strawberry whole and cut others into halves.
3. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
4. Place the strawberry whole in the middle and arrange the strawberry halves around it.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.
レシピ(日本語)
---------------------------------
What is Cake Flour?
The sugar substitute I used:
Pal Sweet by Ajinomoto *30g sugar = 10g Pal Sweet
動画ではお砂糖の代わりに味の素のパルスイートを使いました。
My other tart ideas ;)
Music by
Josh Woodward
Wake Up
Afterglow - INSTRUMENTAL
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