By Cooking Panda
You’re going to absolutely fall in love with this recipe for Strawberry Shortcake. It’s utterly delicious.
For The Sponge Cake
1) Preheat oven to 350 degrees Fahrenheit.
2) Sift flour, baking powder and salt into a bowl. Set aside.
3) In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time and continue beating. Gradually add dry mixture and buttermilk. Beat until mixed well.
4) Grease a mini cake pan with cooking spray. Add about two heaping tablespoons to each cake tin. Bake for 30 minutes. Remove from oven and allow to cool.
For Strawberry Puree And Filling
1) Add half of your water to a small pot and add strawberries.
2) Add sugar and make sure to stir continuously.
3) In a small bowl, whisk together remaining water and corn starch to make a corn starch slurry. When the strawberries start to bubble, stir in corn starch slurry.
4) Once thick, remove from heat and cool in the refrigerate until ready to use.
For The Vanilla Pudding
1) In a sauce pan over medium heat, mix brown sugar, white sugar and cornstarch. Gradually stir in milk and cook.
2) In a small bowl, slightly beat egg yolks. Now you want to temper your eggs. Stir in 1 tablespoon of the hot mixture into the eggs yolks. Add that mixture back into the pan and stir.
3) Bring pudding to a boil for 1 minute. Remove from heat and stir in vanilla extract. Allow to cool completely.
For The Whipped Cream
1) Place metal or glass mixing bowl in freezer for 15 minutes before starting process.
2) Add all ingredients into cold mixing bowl and whip on high speed right until stiff peaks form. Keep cool until ready for use.
To Assemble Your Strawberry Shortcake
Remove sponge cakes from cake pan. Top with vanilla pudding, strawberries and whipped cream. Serve cool and enjoy!Tags: dessert, recipes, Southern Savvy, strawberry shortcake
8 Exciting Strawberry Shortcake-Based Desserts
By Cooking Panda
We are psyched for National Strawberry Shortcake Day!
There’s nothing like the perfect fluffy, fruity, sweet and creamy treat, that is somehow light but rich all at the same time, and it is the perfect dessert for a warm summer night.
If you don’t want to make the shortcake yourself, you can totally substitute store-bought biscuits or something light and soft like angel food cake for a light and easy indulgence.
Want to amp up the flavor of your strawberries? Consider topping them with balsamic vinegar, lemon zest, mint or basil for a perfectly complementary twist.
Because you have to start with the basics!
This super versatile no-bake pie is totally delicious, and you can use whatever tickles your fancy for the crust. Don’t have golden Oreos or graham crackers? Try lemon Oreos or vanilla wafers.
This light, moist cake is full of summery flavors and basically turns the idea of strawberry shortcake into a giant sponge cake. Oh, and it’s also gluten-free.
Naturally, we had to find at least one deep-fried thing for you. The soft fresh strawberries and cream were begging for a warm crunch to provide exciting contrast.
If you’re on board the fried desserts train, these egg rolls are also great, and this recipe is a perfect way to revitalize leftover strawberry shortcake, if there is ever such a thing.
Adding lemon juice and zest to the shortcakes adds a fresh, exciting flavor, almost like strawberry lemonade in shortcake form.
Sounds weird? Sure, but if you’ve never tossed your strawberries in balsamic vinegar you are seriously missing out. The sweet, thick, mild vinegar complements the flavor and adds a pop of complexity.
Looking for an adult spin on your favorite childhood treat? This blended cocktail is the perfect way to relax after a long day. If you want to make it kid-friendly, substitute the creme de cacao for white chocolate sauce and either leave out the amaretto or add a few drops of it in syrup form – the kind you put in coffee.