Indulgent Creamy Strawberry Shortcake
Indulgent Creamy Strawberry Shortcake

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indulgent creamy strawberry shortcake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Indulgent Creamy Strawberry Shortcake. When I was trying to come up with some kind of dessert I could use Amaou strawberries in, I figured that classic strawberry shortcake is always delicious. And then I came up with a cream delicious enough to match the strawberries!

Indulgent Creamy Strawberry Shortcake is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Indulgent Creamy Strawberry Shortcake is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have indulgent creamy strawberry shortcake using 10 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Indulgent Creamy Strawberry Shortcake:
  1. Make ready For the sponge cake (https://cookpad.com/us/recipes/149660-basic-moist-sponge-cake)
  2. Make ready Syrup
  3. Make ready 40 grams + 20 grams Water + sugar
  4. Make ready 1 tbsp Kirsch
  5. Take White chocolate whipped cream
  6. Make ready 40 grams Heavy cream (for melting with the chocolate)
  7. Prepare 45 grams White chocolate
  8. Prepare 220 grams Heavy Cream (40-50 % fat content)
  9. Get 10 grams Sugar
  10. Get 1 plummet Strawberries

Indulgent Creamy Strawberry Shortcake Recipe by cookpad.japan. The best place to find and share home cooked recipes. Macaroons Strawberry Shortcake Recipes Japanese Strawberry Shortcake Strawberry Filling Strawberry Cakes Kinds Of Desserts Gateaux Cake Salty Cake Savoury Cake. This strawberry shortcake recipe is just SO good!

Instructions to make Indulgent Creamy Strawberry Shortcake:
  1. Bake the sponge cake in the cake mold according to this recipe: https://cookpad.com/us/recipes/149660-basic-moist-sponge-cake. Leave to cool completely, making sure that it doesn't dry out in the process.
  2. Make the syrup: add the sugar to the listed amount of water, and heat until dissolved. When cooled, add the kirsch.
  3. Make the cream: chop the white chocolate into small pieces. Pour the heavy cream into a microwave-safe dish and heat until boiling. Remove from the microwave, add the chopped chocolate and mix with a rubber spatula until completely melted.
  4. Add the other portion of whipped cream to a bowl with the sugar, and place the bottom of the bowl in iced water. Whip the cream while it cools using an electric whisk, until soft peaks form. Add the Step 3 mixture and whisk.
  5. Continue whipping with the electric whisk until stiff peaks form. You want to whisk to the point that whisk feels heavy when pulled through the cream.
  6. Slice the sponge: once the sponge has cooled completely, place it so the bottom is facing upwards. Slice about 2-3 mm off the base, so that you remove the browned surface.
  7. Slice the sponge into 3 rounds, each measuring about 1.8 cm thick. Slice off the browned surface of the top slice also.
  8. Set aside the strawberries for decoration, and cut the strawberries for layering between the sponge into 5 mm slices.
  9. Assemble: brush on 1/3 of the syrup onto the surface of one of the sponge slices.
  10. Using a palette knife, spread a thin layer of the Step 5 cream onto the sponge, and top with strawberries (leave the rim and centre empty).
  11. Cover with enough cream so that the strawberries are not visible, and layer another slice of sponge on top. Repeat steps 9-11 until all 3 sponge slices have been layered together, and spread the remainder of the syrup on the top surface.
  12. Using the palette knife, thinly spread the top and sides of the cake with the cream.
  13. Add some heavy cream (not listed) to the remainder of the chocolate cream you were using, and mix with a rubber spatula to thin out and make the nappe cream (mix until soft peaks form).
  14. Set aside 1/3 of the nappe cream, then pour the rest onto the surface of the cake and smooth out so that the cream runs down the sides of the cake. Then, spread the cream evenly around the sides and even out.
  15. Continue adding cream to the sides and evening out with the palette knife. Put the remaining cream in a piping bag and decorate the cake as you like. And it's done!
  16. This makes a great classic Christmas or birthday cake. I think that the white chocolate cream is both easy to ice the cake with and not too heavy.
  17. The listed amount of cream is for a simply decorated cake, as photographed. If you want to make a more elaborate cake, prepare more cream.

It's an elevated version of a classic shortcake, with rich buttermilk biscuits, silky cream cheese whip, and caramelized roasted strawberries. But don't be fooled by these fancy components, because these strawberry shortcakes are so easy and fun to make. The classic strawberry shortcake is given a spin with fluffy pistachio sponge, complemented by smooth whipped mascarpone cream and a ring of fresh strawberries. Dollops of strawberry preserves and cream cheese give these treats their sweet, creamy flavor. Explore this tasty recipe for Creamy Strawberry Shortcakes.

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