2 cups flour 4 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 stick butter or margarine -- softened 2 eggs 4 tablespoons milk 6 pats butter Preheat oven to 400. Mix first five ingredients in a food processor. Beat together eggs and milk. Pour over flour mixture and process just enough to blend. Roll out on floured board to about 1/2 inch thickness. Cut out 12 circles with a large round cookie cutter. Place six cut outs on baking sheet. Top each with pat of butter and then top with a second cut out. Bake in preheated oven 15 minutes, or until golden brown. Split in middle to create two layers for strawberry shortcake.
How To make Short Cake's Videos
Easy Strawberry Shortcake Recipe
This delicious strawberry short cake has it all! What could be better than a ton of super-sweet strawberries, floating in whipped cream, sandwiched in a perfect fluffy, melt in your mouth biscuit? When strawberries are in season you NEED to make some strawberry shortcakes!! They’ve got this perfect balance of textures from the biscuit, Chantilly cream and fresh berries, and of course the taste is DELICIOUS!!!
Full Recipe:
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The Best Strawberry Shortcake Cake Recipe | Easy, Simple, Delicious!
CLICK BELOW FOR RECIPE! ???????????? Simple, easy, elegant and delicious! You’ll fall in love with this easy strawberry shortcake cake from the very first bite! It’s made with moist vanilla cake layers, frosted with a cream cheese whipped cream frosting, and filled with sweet, diced strawberries. Each cake layer is soaked with strawberry puree to add even more berry flavor. This strawberry cake will be perfect for any spring and summertime occasion! Plus, it’s super easy to make!
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Contents of this video: 00:00 Introduction 00:55 Preheating the Oven 01:26 Making Vanilla Cake 03:12 Baking Instructions 04:01 Strawberry Filling 05:04 Whipped Cream Frosting 07:13 Assembling the Cake 09:40 Decorating the Cake 10:17 Slicing the Cake 10:45 Taste Test
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