a mini strawberry shortcake...for one person!
welcome spring with open arms with the lightest and most refreshing strawberry shortcake! make this fluffy and pillowy genoise sponge cake, filled with freshly whipped cream and strawberries, all portioned for one person so you can try out new cake recipes without the burden of leftover full sized cakes!
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INGREDIENTS
Genoise sponge:
1 large egg
35 g (2 1/2 tbsp) white granulated sugar
15 g (1 1/2 tbsp) flavourless oil
25 g (1 1/2 tbsp) milk
40 g (1/3 cup) all purpose flour
1/2 tbsp cornstarch
Pinch of salt
1/2 tsp pure vanilla extract
Whipped cream:
115 g (1/2 cup) whipping cream
25 g (2 tbsp) white granulated sugar
1/2 tsp pure vanilla extract
Filling & decor:
Fresh strawberries
Fresh thyme (optional)
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食材
海绵蛋糕:
1个 大号鸡蛋
35 克(2 1/2 汤匙)白砂糖
15 克(1 1/2 汤匙)无味食用油
25 克(1 1/2 汤匙)牛奶
40 克(1/3 杯)中筋面粉
1/2 汤匙 玉米淀粉
少许 盐
1/2 茶匙 纯香草精
奶油霜:
115 克(1/2 杯)淡奶油
25 克(2 汤匙)白砂糖
1/2 茶匙 纯香草精
夹层和装饰:
新鲜草莓
新鲜百里香(可选)
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❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
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???? Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!!
???? Editing and Graphics/后期 by Jasma Zhou
Korean style Strawberry Shortcake | Best recipe with detailed instructions
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I know many of you have been waiting for this. It’s a cake made from genoise, whipped heavy cream and fresh strawberries. It has to be good – the overall texture is extremely light so it simply melts in your mouth.
0:00 Intro
1:47 Strawberry Tourbillon
2:59 Creme Chantilly
6:24 Assembly
▶Strawberry Cake◀
⊙Genoise⊙
Please watch my detailed “how to make a perfect genoise” video. Link is here:
⊙Syrup⊙
Water 40
Sugar 20g
Cointreau (orange liquor) 4g
① Bring water & sugar to a boil.
② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.
⊙Strawberry Tourbillon⊙
Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar. You have to strain it through a sieve) 130g
Sugar 15g
Pectin NH 3g
Lemon juice 4g
① Mix sugar & pectin.
② Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Pour it into the tourbillon mould (Big Tourbillon 100, Silikomart) and freeze completely.
⊙Creme Chantilly (Whipped Cream)⊙
Heavy Cream 360g
Sugar 40g
Mascarpone 40g
Cointreau 6g (replaceable with another type of liquor like kirsche)
① Add everything into a bowl and whip to desired consistency.
⊙Glaze⊙
You can either use store-bought mirror glaze or follow my video!
⊙Assembly⊙
Please refer to the video for the assembly.
How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days.
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#strawberrycake #shortcake #strawberryshortcake #조한빛 #슈가레인
Easy Strawberry Shortcake ???? #cake #easydessert #easyrecipe #shorts #strawberryshortcake
(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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RECIPE HERE:
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 & storytime | OMG ????
???? Strawberry shortcake recipe & storytime
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Strawberry Shortcake Cheater Charlotte Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
I’m going to show you how to make a fantastic looking dessert for Mother’s Day that’s actually so easy to make. It’s a strawberry shortcake “Cheater” charlotte. I love this idea because a traditional charlotte can be really hard to make! You have to line up the lady fingers and fill the center, in fact years ago my sister and I made one and we called it the “Charnot!” because it was such a disaster!
But that’s why I love this cake because it gives you the look of a charlotte, without any hassle, thanks to the molded cake pan we are going to use! Let me show you how to make it!
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STRAWBERRY SHORTCAKE “CHEATER” CHARLOTTE RECIPE
Serves 6
*PRINT RECIPE HERE*
INGREDIENTS:
For sponge cake:
4 eggs
½ cup (100g) of sugar
1 ½ tsp (7.5ml) of vanilla extract
2/3 cup (80g) flour
½ tsp (2.5ml) baking powder
1/8 tsp (large pinch) of salt
For Whipped Cream:
1 ½ cups (350ml) heavy whipping cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
2 cups (300g) strawberries, plus more for serving on side if desired
METHOD:
Preheat oven to 350F (175C). Spray the charlotte pan with baking spray and distribute well with a pastry brush and set aside.
In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
In the bowl of an electric mixer combine the eggs and the sugar and beat on high for 3-5 minutes until it’s increased in volume and is a pale-yellow color. Add vanilla extract, beat to combine.
Remove the bowl from the mixer and sift in half of the flour mixture, folding gently into the batter. Then add the second half, folding gently.
Pour the batter into the prepared charlotte pan and tap the filled pan gently on the counter to release any air bubbles. Bake for 20 minutes or until risen and golden brown on top.
Allow the cake to cool for 10 minutes, then release from the pan and transfer to a cooling rack to cool completely.
To make whipped cream, place the heavy cream, powdered sugar and vanilla extract in the bowl of an electric mixer. Whip on high until soft peaks form.
Transfer sponge cake to a cake stand. Pour whipped cream in the center of the cooled cake. Creating soft indentations in the cream with a spatula. Place strawberries on top of cream, and garnish with a strawberry with top intact, but sliced down the milled. Place the garnish strawberry cut sides up, going in opposite directions.
Place in refrigerator overnight to set completely before serving.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!