Strawberry Shortcake with biscuits
A delicious way to serve strawberries.
Recipe below:
Strawberry Shortcake with biscuits
Biscuits 1 per serving
Quick, easy, tender biscuits.
Recipe follows:
Tea Biscuits
Preheat oven to 425°F (220 °C)
Sift together
2 cups (306 gm) all purpose flour (Canadian)
4 teaspoons (20 ml) baking powder
1 teaspoon (5 ml) salt
With a pastry blender or two knives cut in finely
1/2 cup (76.5 gm ) shortening
Add
1 cup ( 250 ml) milk
Stir with a fork to make a soft dough. Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness (biscuits will double in height when baked). Cut will a floured 1 3/4 inch (4 cm) biscuit cutter. (Or use whatever size cutter you wish to make the biscuits the size you need.). Place biscuits on an uncreased baking sheet, close together for a soft sided biscuit or about 1 inch (2.5 cm) apart for crusty sided biscuits.
Bake in a preheated 425 °F ( 220°C) oven for 12 to 15 minutes. Makes 20 biscuits.
For strawberry shortcake biscuits: pat your dough to a 3/4 inch (1.9 cm) thickness, use a 2 1/2 inch (6.3 cm) cutter. Makes 12 biscuits.
NOTE: A tea biscuit dough should be soft and slightly sticky. A little kneading improves the quality of the biscuits, but should be done with a gentle touch as too much handling tends to make them tough.
wash, hull and mash enough
strawberries to have about 1/3 cup (80 ml) mashed strawberries per serving
2 cups (473 ml) 35% butterfat whipping cream - enough for 2 serving spoons of whipped cream - see my whipped cream recipe shared below or watch the video linked below. A yummy summer time dessert.
Get out your individual bowls. Put one half of a split biscuit in the bottom on the bowl, ladle a generous serving spoon full or two of the mashed strawberries over the biscuit, top with the other half of the biscuit add another spoonful of mashed strawberries and a generous Tablespoonful of fresh whipped cream. Top with a slice of strawberry. Serve and enjoy.
Whipped Cream recipe follows: Cold 35% cream and a little sugar. Use electric beaters to make whipped cream. Use on strawberry shortcake, gingerbread, triffle, warm apple crisp, chocolate pie, banana splits, Irish coffee, hot chocolate, cream puffs, chocolate pudding, and even jello. Some people also add 1 teaspoon (2 ml) of vanilla.
Recipe follows:
Whipped Cream
Using an electric stand mixer or hand held electric mixer, beat chilled whipping cream (at least 30% butter fat) until it just moulds. For best results use a deep bowl. Chill bowl and beaters for 10 minutes before using - this is a great help especially on a hot day.
To sweeten, allow about 3 Tablespoons (45 ml) sugar for 2 cups (500 ml) cream. Add more if you wish - the whipped cream will be sweeter. Once the cream thickens gradually beat in the sugar. Then add 1 teaspoon (2 ml) vanilla or almond extract if desired. Continue to beat the cream until you achieve stiff peaks that hold up when you raise up the beaters (turn it off first). Yield: Cream doubles in volume when beaten, thus 1 cup (250 ml) provides about 8 1/4 cup (30ml) servings.
strawberry ruby cocoa cookies !! ????????????
The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Get the recipes:
Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
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???? Nobody will be able to resist this absolutely delicious strawberry cake ♥️????
Hello dear kitchen friends :)
Today I have a great recipe for the baking fans among you!
This strawberry cake is not only delicious, it also looks amazing. Have fun making this refreshing summer treat :).
Ingredients:
- 3 eggs
- 3 tbsp hot water
- 100g flour
- 1 tsp baking powder
- 175g sugar
- 250g dark chocolate couverture
- 750g strawberries
- 500g mascarpone
- 250g low-fat curd
- 1 packet vanilla sugar
- 3 tbsp orange juice
Preparation:
1) Preheat the oven (175°C convection oven).
2) First separate the eggs and whisk the egg whites.
3) Add 75g sugar and 3 tbsp hot water to the egg yolks. Then mix these ingredients until creamy.
4) Mix the flour with the baking powder and add to the egg yolk mixture and mix.
5) Add the egg white and fold in carefully.
6) Line the bottom of a 26cm springform pan with baking paper and pour in the batter. Bake in the oven for 15 minutes.
7) Remove the cake from the form and leave to cool.
8) Now wash and halve the strawberries.
9) Melt the couverture in a bain-marie.
10) Place a cake ring around the cake and pour about two thirds of the couverture over the cake.
11) Place the strawberries for the filling on the cake. Put the outer ones upright so that the cut surface rests on the edge of the cake ring and thus later faces outwards. Place the remaining strawberries with the cut side on top of the chocolate. You will need a few more strawberries later for the topping (about 12).
12) Mix the mascarpone with the curd, 100g sugar, the vanilla sugar and the orange juice and spread the cream on the strawberries and smooth it down.
13) Finally, dip the remaining strawberries about halfway into the remaining couverture and decorate the cake with it.
14) Then remove the cake ring and enjoy the cake.
For more great recipes, check out my channel and please support me with a like, a comment or a subscription.
xoxo
Ruby Kitchen
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Creative Commons Attribution 3.0 Unported (CC BY 3.0)
Orange Sponge Cake | Orange Cake | Sponge Cake Recipe | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #spongecake #cake
Ingredients:
.egg 3
.sugar 3/4 cup (135g)
.flour 1 cup (130g)
.baking powder 1 tsp
.oil 2 tbsp (30ml)
.orange juice 1/4 cup (60 ml)
.orange essence/vanilla essence 1 tsp
.orange zest 1tsp
Orange pastry cake recipe:
Strawberry Jam Cake:
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Mirror Glaze Cake
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i