How To make Strawberry Upside Down Shortcake

Easy Pineapple Upside Down Cake in a Cast Iron Skillet | Let’s Go!

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How to Make Pineapple Upside-Down Cheesecake | Recipe | Delish

The Cheesecake Factory may have stopped selling its Pineapple Upside-Down Cheesecake, but that doesn't mean you can't make it at home yourself.

Get the full recipe here:

INGREDIENTS

FOR THE TOPPING
Cooking spray, for pan
1/4 c. unsalted butter
1/2 c. packed brown sugar
1 20-oz. can pineapple rings in juice
stemless maraschino cherries

FOR THE CAKE
1 box yellow cake mic
1/3 c. oil
1 c. pineapple juice
3 eggs

FOR THE CHEESECAKE
3 8-oz. packages cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
2 tsp. vanilla extract
1/2 tsp. kosher salt

DIRECTIONS

1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

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Recipe Upside-Down Strawberry Shortcake Recipe

Recipe - Upside-Down Strawberry Shortcake Recipe
INGREDIENTS:
●1 cup miniature marshmallows
●2 packages (10 ounces each ) frozen sweetened sliced strawberries
●1 package (3 ounces) strawberry gelatin
●1/2 cup shortening
●1-1/2 cups sugar
●3 eggs
●1 teaspoon vanilla extract
●2-1/4 cups all-purpose flour
●3 teaspoons baking powder
●1/2 teaspoon salt
●1 cup 2% milk
●Fresh strawberries and whipped cream

Strawberry Shortcake Recipe | Japanese Strawberry Cake | Manjaris Recipe

#strawberryshortcake #japanesestrawberrycake #manjarisrecipe #strawberrycake ##vanillasponecake #spongecake #vanillacake
Ingredients:
.egg 3
.sugar 1/2 cup and 2 tbsp (135g)
.flour 1 cup (130g)
.baking powder 1 tsp
.vanilla essence 1 tsp
.melted butter 2 tbsp (30g)
.milk 2 tbsp (30ml)
.whipping cream 2 cups (500ml)
.sugar 1/4 cup
.strawberries

Strawberry cake without strawberry:


Chocolate orange cake:


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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!

Cake Recipe:
Buttercream Recipe:

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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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All the food that’s fit to eat (yes, it’s an official New York Times production).