How to make a Strawberry Shortcake from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Strawberry Shortcake from scratch. This recipe calls for 15 to 20 individual servings of Shortcake. Not only is this cake full of Strawberry flavor but it is absolutely delicious. Hope you all will give this classic dessert a try.
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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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Laura's Strawberry Shortcake Cake
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Professional Baker Teaches You How To Make SPONGE CAKE!
Chef Anna Olson is here to teach you all of the tips and tricks you'll need to know to master this amazing shortcake recipe! Follow along and don't forget to leave a comment and let us know how it turned out!
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Ingredients
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (2 g) finely grated lemon zest
1 cup (150 g) all-purpose flour
¼ tsp (1.5 g) salt
2 Tbsp (30 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
Cream and Berries
1 ½ (375 mL) cup whipping cream
½ 125 g package brick cream cheese, at room temperature
⅓ cup (70 g) sugar
½ tsp (1 g) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract or vanilla bean paste
1 quart (664 g) fresh strawberries, hulled and sliced
⅓ cup (80 mL) good quality strawberry jam
Icing sugar, for dusting
Directions
Sponge Cake
1. Preheat the oven to 325 F (165 C). Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Cream and Berries
1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.
The cake can be assembled up to 4 hours in advance.
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Easy Strawberry Shortcake / Punch Bowl Recipe ~ holiday deserts
My favorite thanksgiving dinners always have a strawberry short cake or punch bowl! This can be prepared the day before and refrigerated, it’s that easy. I always incorporate lots of fresh strawberries for a better experience. Make your own whipped cream for an even better punch bowl.
Ingredients used
For the cake
1/2 box Duncan Hines white cake mix
1/2 box Duncan Hines strawberry cake mix
1 3.4oz pk cheesecake instant pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup heavy whipping cream or whole milk
For the strawberry filling
16 oz fresh strawberries
1 can (21oz) Duncan Hines strawberry pie filling
1 Tbsp sugar
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
For the whipped cream (or use cool whip)
3 cups cold heavy whipping cream
1 1/2 cups powdered sugar
1 tsp vanilla extract
Mix the cake ingredients and Pour all the batter into a 13x18 baking pan (or two 9*13) and bake @ 350 degrees F for 20 minutes. A toothpick inserted in the middle must come out clean! Allow to cool down to room temperature. Refrigerate for at least 1 hour for a firmer cake and easy cutting.
Mix the strawberry filling as well as the whipped cream and refrigerate. Layer the cake cubes, strawberry filling and whipped cream in a bowl or cups, your preference.
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a mini strawberry shortcake...for one person!
welcome spring with open arms with the lightest and most refreshing strawberry shortcake! make this fluffy and pillowy genoise sponge cake, filled with freshly whipped cream and strawberries, all portioned for one person so you can try out new cake recipes without the burden of leftover full sized cakes!
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INGREDIENTS
Genoise sponge:
1 large egg
35 g (2 1/2 tbsp) white granulated sugar
15 g (1 1/2 tbsp) flavourless oil
25 g (1 1/2 tbsp) milk
40 g (1/3 cup) all purpose flour
1/2 tbsp cornstarch
Pinch of salt
1/2 tsp pure vanilla extract
Whipped cream:
115 g (1/2 cup) whipping cream
25 g (2 tbsp) white granulated sugar
1/2 tsp pure vanilla extract
Filling & decor:
Fresh strawberries
Fresh thyme (optional)
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食材
海绵蛋糕:
1个 大号鸡蛋
35 克(2 1/2 汤匙)白砂糖
15 克(1 1/2 汤匙)无味食用油
25 克(1 1/2 汤匙)牛奶
40 克(1/3 杯)中筋面粉
1/2 汤匙 玉米淀粉
少许 盐
1/2 茶匙 纯香草精
奶油霜:
115 克(1/2 杯)淡奶油
25 克(2 汤匙)白砂糖
1/2 茶匙 纯香草精
夹层和装饰:
新鲜草莓
新鲜百里香(可选)
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How old are you? currently 18
Where are you from? Canada!
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