They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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Strawberry Shortcake Cake
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FOR THE CAKE
- 2/3 cup sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1/3 cup (5 1/3 tablespoons) butter, room temperature
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
FOR THE WHIPPED CREAM
- 1 1/2 cups whipping cream
- 4 ounces cream cheese, room temperature
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 tablespoons orange zest
- 2 cups strawberries, cleaned and hulled
FOR THE SHORTCAKE
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine sugar, flour, and baking powder.
With the mixer running on medium-low, add butter one tablespoon at a time. Mix until the ingredients are a sandy texture.
In a measuring cup or bowl, mix the egg, milk, and vanilla.
With the mixer running, add milk mixture to the dry ingredients and mix until no dry streaks remain.
Grease two 8-inch round cake pans and evenly distribute the batter between pans. Bake in preheated oven for 20-30 minutes until just slightly golden and a wooden skewer inserted comes out clean.
Remove from oven and cool in pans for 10 minutes. Then invert onto a cooling rack and cool until completely cooled.
While cooling, prepare the whipped cream.
FOR THE WHIPPED CREAM
Whip cream cheese until light and fluffy.
Add whipping cream, sugar, vanilla, and zest.
Whip until the cream reaches stiff peaks.
TO ASSEMBLE THE CAKE
Place one cooled cake on the plate. Top with approximately one cup of whipped cream mixture.
Spread evenly and top with one layer of sliced strawberries.
Top with second cake round, pressing slightly to adhere. Then add another cup of cream mixture.
Finish with more berries. On this final layer, take more time to assemble as this is the final presentation.
SPONGE CAKE 2 VERSI (EMULSIFIER VS BAKING POWDER) // STRAWBERRY AND CREAM SPONGE CAKE #VERSUS
strawberry dan cream itu perpaduan yang enak banget yak. Setelah sebelumnya saya udah bikin vanilla strawberry cake yang 'berat' (karna cakenya pake buttercake yang padat dan creamnya pake cream cheese), kali ini mo bikin yang lebih ringan. Cakenya pake sponge cake dan creamnya pake whipped cream aja. Saya tuh paling ga bisa bikin cake lapis di 1 loyang tinggi terus dibelah2 jadi 2 ato 3, udah pasti miring2, belom lagi tingginya nggak sama, pabalatak (aka berantakan) lah pokonya ???? makanya tiap bikin layers cake saya selalu bagi langsung jadi 2-3 loyang, panggang, beres. Kalo bikin sponge cake yang tipis, saya mending pake caranya 'Milkbar', dipanggangnya di loyang ukuran besar, baru nanti dipotong2 bentuk kotak atau lingkaran, baru ditumpuk2 (Kalo dibikin lingkaran pasti ada sisa, terus dikemanain? dicemil aja ????). Saya bikin 2 versi. Awalnya cuma bikin 1, terus karna strawberry nyisa, gatel deh ???? Sebenernya jumlah telur, gula dan tepungnya sama aja. Yang ngebedain cuma lemak dan pengembangnya. Selamat mencoba :)
RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 1 : PAKAI EMULSIFIER, PAKAI MENTEGA CAIR)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup yang saya pakai adalah cup 240 ml. 1 cup=16 sdm. 1 sdm=3 sdt)
4 telur
2 kuning telur
1/2 sdm cake emulsifier
100g (1/2 gelas) gula
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
105g (7 1/2 sdm) mentega, lelehkan
1/2 sdt pasta vanilla
Pelengkap :
400ml (1 2/3 gelas) whipping cream (saya : 135g whip cream bubuk + 270ml air es)
sekitar 25 buah strawberry
apricot glaze (lelehkan 1 sdt selai apricot + 1/3 sdt air)
40ml simple syrup (dari 25ml (2 sdm) air + 25g (2 sdm) gula) (optional, karena sebenernya cake ini udah cukup banyak lemak dan cukup moist jadi nggak perlu simple syrup. Tapi karna disimpan di kulkas dan ada kemungkinan bisa jadi kering, lebih baik ditambah simple syrup)
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RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 2 : PAKAI BAKING POWDER, PISAH TELUR, PAKAI MINYAK&SUSU)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup/gelas yang saya pakai adalah gelas 240 ml)
4 telur
2 kuning telur
100g (1/2 gelas) gula kastor (saya : gula pasir diblender sebentar, yang penting butirannya sudah lebih kecil, jangan sampai halus banget); dipisah, 40g gula untuk dicampur dgn kuning telur dan 60g untuk dicampur dengan putih telur
3/4 sdt baking powder
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
1/2 sdt pasta vanilla
60ml (3 sdm + 1 sdt) minyak
70ml (1/3 gelas) susu
1/2 sdt pasta vanilla
Pelengkapnya sama dengan cake yang versi 1
CARA PEMBUATAN SIMPLE SYRUP JUGA ADA DI VIDEO INI :
CARA PEMBUATAN APRICOT GLAZE JUGA ADA DI VIDEO INI :
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STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING EMULSIFIER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup. 1 cup=16 tbsp. 1 sdm=3 tsp)
4 eggs
2 egg yolks
1/2 tbsp cake emulsifier
100g (1/2 cup) sugar
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
105g (7 1/2 tbsp) butter, melted
1/2 tsp vanilla paste
Complement :
400ml ( 1 2/3 cups) whipping cream (me : 135g powdered whip cream + 270ml ice water)
about 25 pieces strawberry
apricot glaze (melt 1 tsp apricot jam + 1/3 tsp water)
40ml simple syrup (from 25ml (2 tbsp) water + 25g (2 tbsp) sugar)
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STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING BAKING POWDER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
4 eggs
2 egg yolks
100g (1/2 cup) castor sugar (40g to mix with egg yolk and 60g to mixed with egg white)
3/4 tsp baking powder
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
1/2 tsp vanilla paste
60ml (3 tbsp + 1 tsp) oil
70ml (1/3 cup) milk
1/2 tsp vanilla paste
The complement is the same like version 1
YOU CAN ALSO WATCH THE MAKING OF SIMPLE SYRUP HERE :
YOU CAN ALSO WATCH THE MAKING OF APRICOT GLAZE HERE :
the Best no bake dessert!
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Easy Strawberry Shortcake Cupcakes Recipe
❤️ SUBSCRIBE HERE: These little strawberry shortcake cupcakes are so fun to eat! They get requested a lot for cookouts around here!
Just like classic strawberry shortcake these cupcakes are super light and makes the perfect end to a grilled dinner!
I love that they are super easy and portable. They pack in all the flavors of a strawberry shortcake! Matter of fact, I've had people that don't like strawberry shortcake but still love these cuties! They are a true crowd pleaser!
The strawberry cream frosting is amazing! I could seriously eat this stuff alone! We think it taste like a strawberry cream cheesecake! The vanilla whipped cream cupcakes bakes up super fluffy, but firm and spongy enough to hold up to that fresh strawberries and cream frosting!
I hope you guys enjoy them as much as we do!
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