How to make Strawberry Shortcake for Mother's Day!
How to make Strawberry Shortcake for Mother's Day!
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(how to make) Mom's Strawberry Shortcake
Purple Onion Kitchen host Kyle takes his mom's strawberry shortcake recipe and kicks it up a notch - POK style! MOM'S STRAWBERRY SHORTCAKE is the strawberry dessert that we all know and love: a homemade angel food cake, sweet strawberry compote, and a vanilla whipped cream that is simply divine!
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MOM'S STRAWBERRY SHORTCAKE
Serves 8 - 10
FOR THE ANGEL FOOD CAKE
12 large egg whites,
at room temperature
1 1⁄2 tsp cream of tartar
1⁄4 tsp salt
1 cup granulated sugar
1/2 tsp vanilla extract
1⁄2 tsp almond extract
1 cup cake flour
1 cup confectioner’s sugar
FOR THE STRAWBERRY COMPOTE
2 – 3 lbs fresh strawberries
1⁄4 cup water
1⁄4 cup strawberry jam
FOR THE VANILLA WHIPPED CREAM
4 cups heavy whipping cream
12 tbls confectioner’s sugar
4 tsp vanilla extract
Preheat the oven to 350 degrees. Prepare a 10-inch angel food cake pan.
In the bowl of an electric mixer fitted with the whisk attachment, add the egg whites. Set the speed on low and whisk until forth forms, about 2 – 3 minutes. Add in the cream of tartar and salt. Increase speed to medium and beat until soft peaks form, about 2 – 3 minutes.
Once soft peaks have been achieved, reduce speed and gradually add in granulated sugar, vanilla extract, and almond extract. Increase speed and beat until stiff peaks form, or until the egg mixture doubles in size, about 3 – 5 minutes.
Sift in the cake flour and confectioner’s sugar. Gently fold dry ingredients into the egg mixture. Be careful not to over mix or deflate the egg whites too much.
Once just combined, spoon the batter into the prepared angel food cake pan, ensuring a smooth top.
Bake in the oven for 40 – 50 minutes or until the top is golden brown and the cake springs back when pressed. When finished, allow to cool before handling.
Divide strawberries into garnish or compote groups. Prepare strawberries by removing the leafy top. Diced into small pieces for the compote and slice just down the middle for the garnish.
In a small pot over medium heat, add diced strawberries. Allow to heat through. When steam begins to form, add water. Stir and allow to simmer until color has dulled lightly and a thin syrup forms, about 2 – 3 minutes. Gently stir in strawberry jam and allow sauce to come to a soft simmer, about 3 -5 minutes. Allow to cool before handling.
In the bowl of an electric mixer fitted with the whisk attachment, pour in the heavy cream. Set speed on low and, one tablespoon at a time, add the confectioner’s sugar. Once combined, add the vanilla extract. Increase speed to medium and whisk until stiff peaks form, about 3 – 4 minutes.
To assemble, slice the angel food cake in half, resulting in two even layers of cake. Place one layer in the bottom of a trifle bowl. Top with an even layer of the strawberry compote. Place half of the garnishing strawberries around the outer edge, top side to the edge of the bowl. Top with generous amount of whipped cream and spread evenly. Repeat the process ending with whipped cream. Garnish with strawberries along the outer edge, top side to the edge of the bowl.
Refrigerate 4 – 6 hours or overnight before serving.
strawberry shortcake recipe ????
strawberry shortcake recipe ????
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Laura's Strawberry Shortcake Cake
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How Rie Makes A Strawberry Shortcake • Tasty
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