How strawberry shortcake cake batter slime
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Baking with Jeanette: How to Make Strawberry Shortcake Cake
i do not own the rights to this recipe or images you can find it here:
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, room temperature, beaten
2/3 cup half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
Additional butter
1-1/2 cups fresh strawberries, sliced
Directions
Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened.
Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack.
Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.
Nutrition Facts
1 piece: 381 calories, 25g fat (16g saturated fat), 98mg cholesterol, 447mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 6g protein.
NO BAKE STRAWBERRY CRUNCH TOPPING
This no bake recipe is guaranteed to wow the crowd. Use these crumbles on your cakes, cupcakes, strawberries and more
Strawberry Crunch Topping-
Strawberry Crunch Cake-
Strawberry Crunch Oreos-
Oreo Faultline Cake-
Unicorn Cake-
Boozy Peach Cobbler Cupcakes-
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#chocolatedippedoreos #strawberrycrunch #howtomakestrawberrycrunch
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.
Ruby Chocolate Strawberry Mousse Cake
Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse
#rubychocolate #moussecake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
Ruby Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
3.5 oz (100g) ruby chocolate
2 tbsp (30g) whipping cream
Strawberry Mousse
1 pound (450g) fresh or frozen strawberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp+1 tsp (8g) gelatin powder
3 tbsp (45g) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Ruby Chocolate Decoration
2 oz (60g) ruby chocolate
(20g) ruby chocolate, for tempering
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Strawberry Shortcake
Do you like to serve your strawberry shortcake with those little sponge cake cups from the grocery store? Here is how to make your own with fresh delicious sponge cake - for a fraction of the price. The perfect summer dessert! Fresh strawberries, sponge cake and whipped cream!
Recipe follows:
Fresh strawberries, washed and hulled then mashed with a bit of sugar or plain or sliced.
Whipped cream 35% butter fat- see my whipped cream video linked below.
Jelly Roll Base Recipe
Pre heat oven to 400°F (205°C)
Jellyroll pan (sheet pan) 10 1/2” x 15 1/2” x 1” (26 1/2 cm x 39 cm x2.5 cm
Bake for 8 - 10 minutes
Ingredients:
3 eggs
1 cup white granulated sugar (UK caster sugar)
1/2 to 3/4 teaspoon lemon extract (4 ml)
2 Tablespoons milk (30ml)
1/4 teaspoon salt (2 ml)
2 teaspoons baking powder (10 ml)
1 cup all purpose flour (in Canada in USA you might need another tablespoon or so of flour) (strong wheat flour)
Method: Beat in a large size mixing bowl 3 eggs (use a stand mixer or hand held electric mixer). Beat continuously for 5 minutes (I set the timer on my stove) using a medium high speed. Add the sugar gradually approximately 1/4 cup at a time beating in well between additions. Add other ingredients one at a time, beating between additions. Add flour last, just combine, being careful not to over beat. (Which will make the sponge tough.) Pour into greased (or line it with parchment paper) sheet pan.
Bake in preheated 400°F (205°C) oven for 8 to 10 minutes. Sponge should be golden brown and have risen to double in bulk as it cooked.
While it is baking - wet a clean tea towel in cold water and spread the damp tea towel on the counter. Remove the baked cake base from the oven and dump it directly on the damp tea towel. Trim off the edges of the cake with a knife (feed these to the children large and small who are hovering in the kitchen). Let cake cool, now you decide if you wish to cut the cake into squares to sue as the base for your strawberry shortcake or use a large round biscuit cutter and make the presentation more company style. Makes about 8 servings using 2 pieces of cake.
Get out your individual bowls and put in a piece of cake, then a layer of strawberries mashed or sliced, the optional a second layer of cake and top with whipped cream.