Indulgent Creamy Strawberry Shortcake
Indulgent Creamy Strawberry Shortcake

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, indulgent creamy strawberry shortcake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Indulgent Creamy Strawberry Shortcake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Indulgent Creamy Strawberry Shortcake is something that I’ve loved my whole life.

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! Make sure to set aside some of the heavy cream to make the nappe cream. You can substitute the Kirsch for Cointreau.

To begin with this recipe, we must prepare a few components. You can cook indulgent creamy strawberry shortcake using 10 ingredients and 17 steps. Here is how you can achieve that.

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

There's no better way to put it than that. It has a rich, creamy taste with that strawberry flavor that gives it its name. And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. Strawberries and cream is a classic, but I love clotted cream, so I couldn't resist using it to make the cake batter here: no butter, just cream!

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.

And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. Strawberries and cream is a classic, but I love clotted cream, so I couldn't resist using it to make the cake batter here: no butter, just cream! I also love strawberry shortcake, so under each cake is a biscuit base, then a hidden strawberry inside, and I've topped it all off with strawberry ice-cream frosting! Why have just one thing when you can have it all? Blitzed, sweetened strawberries are the base for this sweet and simple dessert.

So that’s going to wrap it up for this exceptional food indulgent creamy strawberry shortcake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!