Strawberry Cream Cake | Chiffon Cake, Fresh Strawberries, and Lightly Sweeten Whipped Cream
Strawberry Cream Cake Recipe and Directions
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Strawberry Cream Cake is sure to be one your family and friends favorite cakes this year; Cake layers so light, moist, and tender, filled with lightly sweetened whipped cream and fresh ripe strawberries and enrobed in whipped cream. Who could resist a slice!
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“Just One Bite, Please?”
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King Arthur Cake Flour;
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#strawberrycreamcake #freshstrawberries #chiffoncake
Ma's Fresh Strawberry Cake
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Natural strawberry cake recipes can be very hit or miss. While I love a strawberry cake made with a box mix, Jello, and other add-in ingredients, this fresh strawberry cake recipe is one of my favorites!
Ok maybe I'm biased since this cake represents so many good memories but I think you'll like it too! It does such a great job of capturing natural strawberry flavor and scent.
Plus it's super moist and fluffy thanks to the sour cream and strawberry reduction added to the batter.
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➡️HERE’S THE PRINTABLE RECIPE: PRODUCTS IN VIDEO:
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Easy Victoria Sponge Cake Recipe with Cream and Strawberries |
Victoria sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder.
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It is believed to be originated in Europe, somewhere in Spain or Britain. Today I'm making a classic victoria sponge cake, This easy victoria sponge cake is sandwiched with fresh strawberries and pillowy soft whipped cream, and dusted with powdered sugar.
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Tips to make the best victoria sponge cake
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All the Ingredients should be at room temperature.
If you want to loosen the batter a bit you can add 1 or 2 tbsp of You can freeze the cake to use later
To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.
Make sure not to over mix the batter
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Strawberry and Cream Swiss Roll Cake | How Tasty Channel
Fluffy vanilla sponge cake filled with strawberry jam, whipped cream and fresh strawberries. Following the tips showing in this easy recipe, you’ll get a perfect swiss roll cake with no cracks.
The incredible flavor and softness of this cake, will enchant your family and your guests! This is a perfect spring and summer recipe.
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Ingredients
makes about 10 servings:
Cake:
3 Eggs
½ cup (90 g) Granulated White Sugar
1 teaspoon Vanilla Paste
½ cup (70 g) All Purpose Flour
1 tablespoon (10 g) Cornstarch
Filling:
5 oz (150 g) Strawberry Jam
1 ¼ cups (300 ml) Whipping Cream
2 tablespoons (20 g) Powdered Sugar
3 oz (80 g) Fresh Strawberries
Directions:
Lined a baking tray (12x16 inch - 30x40 cm) with parchment paper and grease it with some vegetable oil (I used Sunflower Seed Oil).
In a large bowl add eggs, sugar, vanilla paste and beat with an electric mixer until pale and foamy (about 10 minutes over high speed). Sift and add flour and cornstarch: mix just until combined (don’t overmix).
Pour the batter into the prepared baking tray and spread evenly using a spatula.
Bake in preheated oven at 350°F (180°C) for 12 minutes.
Remove the cake from the oven and, using a thin spatula or a sharp big knife, check that it separates from the parchment paper. Immediately sprinkle the cake’s top with some powdered sugar, this will prevent the cake sticking. Place a parchment paper over the cake and roll the cake in the two parchment papers: you have to do it while the cake is still hot, otherwise it will crak.
Let the roll cool completely in the parchment paper.
Meanwhile cut in small pieces the fresh strawberries: place them over a kitchen paper and press over one kitchen paper to absorb juice excess.
In a chilled big bowl, place the powdered sugar and add little by little the whipping cream until well incorporated. Whip until stiff peaks form.
Unroll the cake and spread the strawberry jam evenly over the cake.
Spread ¾ of the whipping cream on top of the strawberry jam (you will use about ¼ of whipping cream for the finally cake decoration). I used #10 piping tip and then I removed the excess with a spatula.
Place chopped strawberries over the whipped cream.
Roll the cake up and cover with parchment paper or plastic wrap.
Refrigerate for at least 2 hours (better overnight) then cut the edges and decorate whith whipped cream and fresh strawberries before serving.
You can store the cake in refrigerator for about 3 days.
Strawberries & Cream Cake!
As Strawberry Shortcake said, Smile a sunny morning. Sunny is the style. Even if you're yawning, you can yawn a smile. Today, I'm taking a quick break from all my holiday baking and making a scrumptious Strawberries & Cream Cake! We are starting with an simple and airy sponge cake, loaded with fresh strawberries, homemade strawberry compote, and a perfectly light and fluffy homemade whipped cream kissed with a dash of vanilla.
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→Strawberries & Cream Cake Recipe:
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→Getting to Know Dan: Behind The Recipe
Howdy! My name is Dan, creator & sort of charming host of MANCAKE! Dad to my Corgi-Jack Gwennie & avid baker. Far from a lot of bakers out there, I don't have kitchen memories with my mom. I don’t have treasured heirloom recipes, & I had absolutely no background in baking before I found my passion for it at 23.
With teaching myself through creative ambition & trial and error over the years, I decided to invite everyone into my kitchen to share my recipes. Though MANCAKE, I hope to encourage other home bakers to discover their joy in the kitchen and see that baking from scratch isn’t as scary as it may seem. Actually, it may be just what you need to unwind after a stressful day.
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The Ultimate Strawberry Layer Cake With Claire Saffitz | Dessert Person
The Ultimate Strawberry Layer Cake With Claire Saffitz | Dessert Person
This cake is my platonic ideal of a spring or summer dessert- uncomplicated, light and fruit forward. It's a hybrid of two other strawberry desserts I like quite a bit, the french layer cake known as fraisier and a classic strawberry shortcake. This cake is now my vehicle of choice for fresh berries and their juices. Follow along as Claire Saffitz makes the ultimate Strawberry Layer Cake.
#clairesaffitz #strawberry #shortcake
Special Equipment:
9-inch springform pan or 9-inch cake pan with 2-inch sides, stand mixer
CORNMEAL CAKE:
Butter for the pan
1/2 cup yellow cornmeal (2.6 oz / 75g)
1 cup buttermilk (8.5 oz / 250g) at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (7 oz / 200g)
1 tablespoon baking powder (0.42 oz/ 12g)
1/2 teaspoon baking soda
3/4 teaspoon Diamond Crystal kosher salt
3/4 cup sugar (5.3 oz / 150g)
2 teaspoons finely grated lemon zest
10 tablespoons unsalted butter (5 oz / 142g), at room temperature
2 large eggs (3.5 oz / 100g), at room temperature
ASSEMBLY
1 1/2 pounds (681g) strawberries, hulled (about 4 cups)
1/4 cup sugar (1.8 oz / 50g)
2 teaspoons fresh lemon juice
2 cups heavy cream (16 oz/ 454g)
Video Breakdown
0:00 Start
0:01 How To Strawberry Cornmeal Layer Cake
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