Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, strawberry shortcake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Strawberry Shortcake is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Strawberry Shortcake is something that I have loved my entire life.
Everyone agreed that this was the best strawberry shortcake ever! In a bowl, cream sugar and shortening. Add egg and vanilla; beat well.
To begin with this recipe, we must first prepare a few ingredients. You can have strawberry shortcake using 9 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Strawberry Shortcake:
- Get 3 Eggs
- Make ready 90 grams Sugar
- Prepare 80 grams White flour
- Take 25 grams Butter
- Get 200 ml Heavy cream
- Make ready 3 grams Sugar (for the cream)
- Get 1 tsp Kirschwasser
- Take 1 pack Strawberries
- Prepare 2 tsp Non wet powdered sugar
Gluten-Free Strawberry Shortcake, Fresh Strawberry Lemon Shortcake, Perfect Berry Shortcakes, Old Fashioned Strawberry Shortcake, Sensational Strawberry Shortcake Nothing says summer like strawberry shortcake: rich and crumbly homemade biscuits layered with juicy strawberries (or any other fruit, for that matter), and topped off with real whipped cream. You can serve strawberry shortcake for dessert, picnics, and even for breakfast. Read on to learn how to make the best homemade strawberry shortcake. Here's a classic strawberry shortcake made from scratch.
Instructions to make Strawberry Shortcake:
- Cut an 18 cm circle of parchment paper to line the cake pan.
- Sift the flour.
- Melt the butter in a double boiler.
- Preheat the oven to 170℃.
- Add the sugar to the eggs in three parts, whip until you can no longer make more bubbles. The batter should fall like a ribbon when you lift the electric whisk (ribbon stage).
- Mix on low for 1 minute (the texture will become smoother).
- Pour in the flour all at once. Fold it in until no longer powdery, turning the bowl as you go.
- Pour the melted butter into the batter over a spatula. Mix by scooping the batter from the bottom.
- Line the cake pan with the parchment paper circle, pour in the batter, and bake at 170℃ for 25 minutes (it is done when a toothpick or skewer inserted in the center comes out clean).
- Let cool in the pan on top of a rack.
- Set aside half of the strawberries for the top decoration, then finely chop the other half.
- Add the sugar to the heavy cream and beat over ice water. When it becomes like thick whipped cream, add the kirschwasser and it's done.
- Slice the cake in half horizontally and make a sandwich with the cream and chopped strawberries. Spread cream around the outside surface of the cake, then decorate with the whipped cream and whole strawberries.
- Dust the non wet powdered sugar over the strawberries and it's done!
Recipe creator Denyse describes this as "An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream." Note that the shortcake in this recipe is biscuit-like instead of spongy, and gets its moisture from the juicy strawberries. Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream. Place a bottom half of a shortcake on each plate.
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