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How To make Strawberry Cream Filled Yellow Cake
2 1/4 c Cake flour
1 1/2 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/2 c Shortening
1 c Milk
1 ts Vanilla extract
2 Eggs
4 Egg yolks
Sweetened whipped cream 1 c Strawberries; coarsely
-chopped Grease and flour 2 round 9 x 1 1/2" pans. Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed 3 minutes, scraping the bowl occasionally. Pour into pans. Bake in preheated 350 degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pans; cool layers completely. Spread about 1/2 cup sweetened whipped cream over bottom layer. Place chopped strawberries on whipped cream; top with remaining cake layer. Frost side and top with remaining sweetened whipped cream. Garnish with additional strawberries. Serve immediately or refrigerate until ready to serve. Refrigerate remaining cake. Sweetened Whipped Topping: Beat 2 cups whipping cream and 1/3 cup sugar in chilled bowl on high speed until stiff.
How To make Strawberry Cream Filled Yellow Cake's Videos
Vanilla Cake with Strawberry Frosting
FULL RECIPE:
The Easiest STRAWBERRY SHORTCAKE POKE CAKE | Recipe Using Box Cake Mix
The Easiest STRAWBERRY SHORTCAKE POKE CAKE | Recipe Using Box Cake Mix
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What do you use strawberry puree for?
Strawberry puree made from fresh strawberries is the perfect ingredient to add to buttercream, cakes and desserts for a mega strawberry flavor punch! In this video we're talking all about the different ways you can prepare strawberry puree and what you use it for.
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FLUFFY Strawberry Cream Cake | Chiffon Cake
I’m sharing how to make fluffy strawberry cream cake. This became my new favorite!; the fluffy and moist sponge cake tastes so heavenly with fluffy whipped cream, fresh strawberries, and perfectly tart homemade strawberry jam. It was SO delicious and simple to make. Try it out, and let me know how you enjoyed it with your family and friends!????
???? Printable Recipe + Written Steps
???? The ingredients to make strawberry cream cake
Chiffon Cake: 2 8” pans (Do not use non-stick pans)
[In Bowl]
• Yolk 6 large eggs
• Granulated sugar 2 oz | 56 g
• Salt 1/2 tsp
• Milk 3 oz | 85 g
• Oil 2 oz | 56 g
• Vanilla extract 1/2 tsp
• Cake flour 4 oz | 113 g
[Meringue]
• Egg white 6 large eggs
• Granulated sugar 2 oz | 56 g
???? Bake 300 F | 149 C with a water bath for 25-30 minutes
(It was 28 minutes with my oven!)
* Adjust the time & temperature accordingly.
Fillings:
• Fresh strawberries: about 10 medium-sized strawberries
• Strawberry jam 3.5 oz | 100 g
????Strawberry jam
• Fresh Strawberries: 15.9 oz | 450 g (1 pound)
• Granulated Sugar: 7.9 oz | 225 g
• Lemon juice: 1.5-3 Tbsp ( I added 1.5 Tbsp today.)
* I made one batch of the recipe in the video and stored the rest! Make less amount as you like.
Whipped Cream:
• Heavy cream 14 oz | 396 g
• Granulated sugar 1 oz | 30 g
Decoration:
• Some fresh strawberries (or use whatever you like!)
???? The tools/ingredients I used/mentioned today:
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Stand mixer
8” aluminum pan
Parchment paper
???? Other sponge recipes:
Vanilla Sponge Cake (Genoise method)
Chocolate Sponge Cake (Genoise method)
Tres Leches Cake
???? Other cake recipes:
How To Frost A Cake
Fluffy Vanilla Roll Cake
Chocolate Banana Cake
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How To Make Strawberry Poke Cake
Learn how to make the BEST Strawberry Poke Cake. This poke cake is made with white cake mix, soaked with a mixture of white chocolate strawberry sauce, topped with strawberry pie filling and creamy whipped cream.
You can make it for any occasion, but Valentine's Day and Easter are perfect to serve this cake!
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR THE CAKE LAYER:
*1 box white cake mix (plus ingredients to prepare the mix)
INGREDIENTS FOR THE STRAWBERRY WHITE CHOCOLATE SAUCE:
*14 oz sweetened condensed milk
*3/4 cups white chocolate chips
*1 package (3 oz JELL-O strawberry flavor gelatin)
*1/4 cup warm water
INGREDIENTS FOR TOPPING & GARNISH:
*2 cans (21 oz each strawberry pie filling)
*2 cups heavy whipping cream
*2 tablespoons sugar
*1 teaspoon vanilla extract
*10-15 fresh strawberries
???? PRINT RECIPE & DIRECTIONS HERE:
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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