Quick And Easy Strawberry Shortcake For The Mom On The Go
(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.
Grilled Strawberry Shortcake for Mother’s Day
It’s a classic strawberry shortcake recipe with a charcoal-kissed twist! In this easy cooking tutorial, we’re showing you how to make a grilled strawberry shortcake for an unexpected yet delicious Mother’s Day dessert that Mom’s going to want year-round.
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Eggless Japanese Strawberry Shortcake | How Tasty Channel
Japanese Strawberry Shortcake is made with a fluffy without eggs sponge cake filled with delicious vanilla whipped cream and fresh strawberries.
Find out how to make Eggless Japanese Strawberry Shortcake with soft and fluffy eggless sponge cake!
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Vegan Strawberry Shortcake in a Jar
This Strawberry Shortcake in a Jar has layers of easy gluten free cake, whipped cream, and fresh strawberries. Makes a cute and delicious mini dessert that's perfect for Mother's Day, summer picnics, and spring gatherings. (Vegan & Gluten Free)
Get the recipe here:
Easy Strawberry Shortcake Recipe
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This easy Strawberry Shortcake recipe is the quintessential summer dessert. It's perfect for Mother's Day, Memorial Day, 4th of July, Labor Day and beyond!
Get the secret that makes this Strawberry Shortcake with strawberry sauce and whipped cream better than the rest! It's so quick and easy, even kids can help!
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INGREDIENTS
3 1/2 c strawberries sliced
2/3 c sugar
2 c flour
2 tsp baking powder
1/4 tsp baking soda
3 Tbsp sugar
1/2 tsp salt
1 1/2 c heavy cream
2 tsp vanilla
2 c heavy cream
2 - 2 1/2 c powdered sugar {your preference}
INSTRUCTIONS
Preheat oven to 400 degrees.
Combine strawberries and ⅔ c sugar and refrigerate until ready to serve.
Combine flour, baking powder, baking soda, sugar and salt.
Using a mixer, blend in heavy cream and vanilla until combined and no longer crumbly. Bake in an 8x8 dish 22 minutes and allow to cool.
Meanwhile, beat heavy cream until fully whipped. Gradually add in powdered sugar.
Using a cookie cutter, cut shortcakes, top with a scoop of whipped cream and glazed strawberries.
RECIPE NOTES
Try using different shaped cookie cutters to match the occasion - hearts, stars, easter eggs, etc...
Add different fruits with the strawberries for a mixed berry flavor - blueberries will make a cute patriotic looking dessert.