How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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Professional Baker Teaches You How To Make STRAWBERRY SHORTCAKE!
You've already started your journey towards making the best Strawberry Shortcake, and now it's time to complete the tale by making the ultimate version: a Frasier Torte! Follow along with the recipe below as Chef Anna Olson walks you through all of the steps necessary to complete this culinary masterpiece! Don't forget to leave a comment below and let us know how it turned out!
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Sponge Cake
3 large eggs, at room temperature
½ cup sugar
1 ½ tsp lemon juice
½ tsp finely grated lemon zest
½ cup all-purpose flour
¼ tsp salt
1 Tbsp unsalted butter, melted
½ tsp vanilla extract
Mousse
2 egg whites, at room temperature
2 Tbsp gelatin powder
⅓ cup sugar
¾ cup cold water, divided
2 cup puréed and strained fresh strawberries (about 4 cups sliced)
1 ½ cup whipping cream
2 tsp vanilla extract
2 cup whole, hulled strawberries
Directions
1. Preheat the oven to 325 F. 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 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.
4. For the mousse, whip the egg whites just until past foamy and set aside. Sprinkle the gelatin powder over ½ cup of water, stir and set aside. Bring the sugar and the remaining ¼ cup of the water to a boil and boil without stirring until it reaches 240 ?F on a candy thermometer. While whisking egg whites on medium speed, pour the sugar slowly and carefully down the side of the bowl and, once all added, increase the speed to high, whipping for 30 seconds to a minute, just until the whites hold a soft peak but are still hot. Beat in the gelatin until it has dissolved into the whites, then continue to beat until the mixture cools to room temperature. Whisk in the strawberry purée.
5. In a separate bowl, whip the cream until it holds a soft peak and add the vanilla. Fold this into the strawberry mixture using a whisk, and folding it in 2 additions.
6. To assemble, run a palette knife round the inside edge of the sponge cake pan and remove the cake, peeling away the parchment paper. Wash the pan, reassemble and place the cake layer back in the bottom of the pan. Slice the hulled strawberries in half and place them on the cake so that the flat side of each berry is pressed up against the ring of the pan, and they are very close together. Pour the mousse over the cake and berries and chill until set, at least 4 hours. Top the cake with any remaining strawberry halves right before serving.
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#OhYumWithAnnaOlson #StrawberryShortCake #FrasierTorte
decorate your easy cake with chocolate and strawberry
#creativecakes #chocolatecake #cakeideas
Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 people
Ingredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.
#YFL #SanjyotKeer #strawberrycake
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딸기 초코 생크림 케이크 만들기 : Strawberry Chocolate Cake Recipe : いちごチョコケーキ | Cooking tree
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
딸기를 초코 크림 위에 올리고 하얀색 생크림도 한층 넣어 색감이 예쁜 케이크랍니다~^^
시트에 시럽을 충분히 뿌려 주니 더 촉촉하면서도 초콜릿 풍미가 많이 느껴져서 정말 맛있더라구요~~
초코 크림을 만들때 코코아파우더는 꼭 체에 쳐서 넣고 섞어야 뭉치지 않는 답니다~
틀에 넣고 만들면 모양 잡기가 훨씬 좋아서 저는 틀에 넣어 살짝 굳힌 뒤 아이싱 했는데 바로 순서대로 쌓아 아이싱하셔도 된답니다~
윗면에는 1/4로 자른 딸기를 두르고 가나슈를 뿌려 주었는데 심플하면서도 색다른 느낌을 주어 좋더라구요~
딸기 초코 케이크는 언제 먹어도 정말 맛있는 케이크인 것 같아요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶재료
달걀 155g
설탕 100g
바닐라익스트랙 2g
꿀 10g
무염버터 30g
우유 45g
박력분 90g
코코아파우더 15g
50% 정도 휘핑한 생크림 100g (+설탕 10g)
코코아파우더 10g
딸기 4개
설탕시럽
휘핑한 생크림 80g (+설탕 8g)
휘핑한 초코 생크림 (생크림 150g + 설탕 20g + 코코아파우더 15g)
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 꿀, 바닐라익스트랙을 넣고 온도가 40도 정도가 될 때까지 저으며 섞는다.
2. 핸드믹서로 풍성한 아이보리색의 거품이 될 때까지 휘핑한 뒤 박력분, 코코아파우더를 체 쳐 넣고 섞는다.
3. 녹인 무염버터와 우유를 섞어 둔(온도 50~60도) 볼에 반죽의 조금을 덜어 넣고 섞고 본반죽에 넣고 섞은 뒤 15cm 틀에 붓고 170도 예열된 오븐에서 40분 정도 굽는다.
4. 식은 시트의 윗면을 잘라내고 3장으로 자른다.
5. 딸기 4개 정도를 작게 다지고 키친타올에 올려 물기를 제거한다.
6. 50% 정도 휘핑한 생크림에 코코아파우더를 체 쳐 넣고 섞어 초코 크림을 만든다.
7. 15cm 틀에 시트를 넣고 설탕시럽을 뿌리고 초코 크림을 올리고 딸기를 올린 뒤 시트를 올리고 시럽을 뿌린다.
8. 휘핑한 흰생크림을 올리고 시트를 올린 뒤 시럽을 뿌리고 냉장실에서 30분 정도 굳힌다.
9. 틀을 제거하고 돌림판에 올려 휘핑한 초코 생크림을 전체적으로 바르고 옆면에 스크래퍼를 이용해 무늬를 낸다.
10. 윗면에 1/4로 자른 딸기를 두르고 가나슈를 뿌려 장식한다.
▶Ingredients
155g Egg
100g Sugar
2g Vanilla extract
10g Honey
30g Unsalted butter
45g Milk
90g Cake flour
15g Cocoa powder
100g Whipped cream_whipped up 50% (+10g sugar)
10g Cocoa powder
4 Strawberries
Sugar syrup
80g Whipped cream (+8g sugar)
Whipped chocolate cream (150g whipping cream + 20g sugar + 15g cocoa powder)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*핸드믹서 : 럭셀
*스패츌라 : 무인양품
*손거품기 : 쿠이지프로
*냄비 : 에바트리오(Eva Trio)
Chocolate Strawberry Shortcake
Shortcake is one of the greatest desserts in the summer especially when utilizing summer strawberries. They are a great treat to serve to guests!
Chocolate Strawberry Shortcake Recipe: