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How To make Strawberry Shortcake
3/4 c Whole Wheat Flour
3/4 c Unbleached White Flour
1 1/2 t Baking Powder
1/2 t Salt
1/3 c Plus 3T Brown Sugar (packed)
2 T Butter, melted
3/4 c Low-fat Milk
1 pt Strawberries *
* Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.
How To make Strawberry Shortcake's Videos
How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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Japanese Strawberry Shortcake Recipe
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▼Ingredients 15 cm
Whole eggs 2 pieces
Granulated sugar 60 g
Milk 15ml
Cake flour 60 g
Water 30 ml
Granulated sugar 15 g
2 teaspoon brandy (optional)
Heavy cream 400ml(35~40% fat)
Granulated sugar 32 g
170 ° C 25 min
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Conversion guide
15 cm (6 inch) → 18 cm (7 inch) 1.4 to 1.5 times
15 cm (6 inch) → 21 cm (8.2 inch) 1.8 to 2 times
15 cm (6 inch) → 24 cm (9.4 inch) 2.3 to 2.5 times
18 cm (7 inch) → 21 cm (8.2 inch) 1.4 to 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 1.8 to 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.65 to 0.7 times
* You can also calculate based on eggs. For example, if the original recipe is for mold in 18cm diameter and 3 eggs used for it, to convert the recipe for 15cm mold, you can reduce 1 egg and only use 2/3 (0.66 times) of other ingredients.
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* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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Emojoie Cuisine Recipe Book(In Japanese)
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How To Make A Strawberry Shortcake Layer Cake
Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with freshly picked strawberries and stabilized whipped cream. If you love traditional strawberry shortcake, then you will LOVE this layer cake version.
Full blog post with recipe here ►
Moist vanilla cake from scratch ►
White velvet buttermilk cake ►
Cake goop recipe ►
VANILLA CAKE RECIPE ►
10 ounces (283 g) milk room temperature, divided evenly into two measuring cups
3 ounces (85 g) canola oil
1 Tablespoon vanilla extract
3 Large eggs room temperature
13 ounces (368 g) cake flour
13 ounces (368 g) sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces (227 g) unsalted butter room temperature
Stabilized Whipped Cream ►
24 ounces (680 g) heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons gelatin I use KNOX brand
3 Tablespoons cold water
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream for the gelatin
16 ounces (454 g) fresh strawberries washed and sliced for the filling
CHAPTERS ►
00:00 Introduction
00:32 Types of cake to use
00:50 Vanilla cake batter
01:58 Measuring with a scale
02:40 Baking the cakes
03:16 Cooling the cakes
03:41 Stabilized whipped cream
05:11 Cutting strawberries
05:55 Torting the cakes
06:20 Stacking the cake
06:48 Storing the cake
07:40 Tasting the cake
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Strawberry Shortcakes Recipe | Chef Jean-Pierre
Hello There Friends, Today, I am preparing a timeless dessert that anyone can easily whip up just in time for the 4th of July: Strawberry Shortcake! I created these delectable treats in individual portions, allowing you to make as few or as many as required. It's best to prepare these in advance, ensuring that you can savor them on Independence Day. Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Vanilla Salt:
❤️ Tahitian Vanilla:
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❤️ Wusthof Paring Knife:
❤️ Stainless Steel Wood Handle Spatula:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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STRAWBERRY SHORTCAKE! STEP BY STEP!❤
You will love this beloved classic dessert, it's delicious, easy and so worth the time, I hope you like it.❤
STRAWBERRY GLAZE
2 1/2 C. (1 lb) strawberries (sliced)
2/3 C. sugar
2/3 C.water
zest of 1/2 lemon
1 tsp vanilla extract
1 Tbls lemon juice
1 1/2 tsp cornstarch
1 & 1/2 Tbsp water
2 tsp melted butter
SHORTCAKE BISCUITS
2 C. all purpose flour
7 Tbsp sugar
1 Tbsp baking powder
7 Tbsp cold butter (cubed)
1 C. heavy cream
1/4 C.whole milk (minus 1 tsp)
1 tsp vanilla extract
little cream for brushing
WHIPPED CREAM
1 C. heavy cream
1 tsp vanilla extract
2 1/2 Tbsp confectioners sugar
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Japanese Strawberry Shortcake Recipe | Strawberry Sponge Cake
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In 1912, Rinemon Fujii, the founder of Fujiya, first tasted a shortcake made of crispy biscuit dough, whipped cream, and strawberries in the United States.
He rearranged it to suit the Japanese palate and launched it in 1922, which is said to have been the beginning of the Japanese version of shortcake.
Japanese strawberry shortcake, made of fluffy sponge cake with plenty of strawberries and whipped cream, is now a staple of Japanese Christmas cakes.
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■ingredients■
[Serves 4] [20cm × 20cm]
・Sponge cake
- 3 eggs
- 100g(3.53oz) sugar
- 100g(3.53oz) cake flour
- 20g(0.71oz) butter
- 1 tbsp(15g, 0.53oz) milk
・Decorations
- 40 strawberries
- 800g(28.22oz) whipping cream
- 40g(1.41oz) sugar
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#chefjlabo