with pudding GLAZE 2 pints strawberries 1 jar strawberry glaze ICING 1 package cream cheese :
(8 oz.) 1/2 cup sugar 1 package whipped topping -- (10 oz.) 1 cup confectioner's sugar CAKE: Bake cake as directed in two 8-inch pans. Cool. Slice layers into half, making 4 layers. GLAZE: Slice strawberries and mix with glaze. ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended. ASSEMBLY: Spread cream sheese mixture on cake layer. Cover with 1/2 glaze mixture. Repeat with other layers. Cover the top of the cake and sides with cream sheese icing. Top with a couple of strawberries. Refrigerate until ready to serve.
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Chiffon Shortcake. Up until now, I always made Strawberry Shortcake using scones that were cut in half and filled with fresh strawberries that were mascerated in sugar and whipped cream. While a real family favorite, sometimes I like to make it another way. What I do is to use two layers of a light and spongy Golden Chiffon Cake. I then sandwich the layers together with a flavorful Strawberry Compote and lots of Whipped Cream. It's so delicious, I just had to share this recipe with you.
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Strawberry Cake Filling Recipe ????
Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!
Strawberry Cake Filling
¾ Cup Water 3 Tablespoons Cornstarch 12 oz frozen unsweetened strawberries ¾ Cup Granulated Sugar 1 Tablespoon Lemon Juice
1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.
2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.
3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.
*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!
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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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Strawberry Tall cake shorts
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