Classic Strawberry Cake Food

CLASSIC STRAWBERRY CAKE

Steps:

• Preheat your oven to 350°. Prepare the 2 cups of crushed strawberries,
• Grease two 8 inch round baking pans, then line the bottoms with parchment paper. Butter the top of the parchment paper as well.
• In a large bowl attached to a stand mixer, or using a hand mixer, add the cake mix and gelatin. Whisk together until combined.
• Add in the milk, oil and eggs
• Beat the mixture on low speed for 30 seconds, then beat on medium 2 minutes. ( just like regular cake mix instructions on the box)
• Mix in one cup of crushed strawberries on low speed.
• Divide the batter between the two pans evenly.
• Tap the pans on the counter gently a few times to release the air bubbles.
• Place the pans into the oven.
• Bake the cakes until a toothpick or cake tester inserted in the center comes out clean, approximately 30-35 minutes.
• Remove from the oven and cool the cakes in the pans for around 10 minutes. Remove to wire racks, flipping over gently, then remove the parchment paper.
• Cool the cakes on the rack completely. IF baking on a hot day, freezing the cake layers helps when icing it! Simply place in your freezer (not stacked or they will stick!) for an hour or two to completely chill them.
• In a large bowl attached to a stand mixer or using a hand mixer, beat the butter until creamy and smooth. Add in the cream cheese, and beat again until smooth.
• Beat in a half cup of crushed strawberries and the vanilla extract.
• Gradually beat in enough confectioners' sugar to reach desired consistency and sweetness.
• Assemble the cake by placing the first layer on the serving plate or platter you will use to serve. Spread some icing over the top, then place the remaining 1/2 cup of crushed strawberries on top in the very middle. (see photo)
• Place the other cake layer on top, pushing down gently to spread out the crushed strawberries in the middle, but try not to let the filling leak out the sides. Spread the rest of the frosting over the top and sides of the cake to cover.
• Place the iced cake in the refrigerator and refrigerate for 1-2 hours. The icing needs to get nice and cold to set for slicing.
• When ready to serve, remove the cake from the refrigerator and slice.

CLASSIC STRAWBERRY CAKE RECIPE BY TASTY

Steps:

• Make the strawberry purée: Preheat the oven to 400°F (200°C).
• Spread the strawberries on a baking sheet and toss with the sugar until well coated.
• Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.
• Transfer the roasted strawberries to a blender and purée for 1-2 minutes, or until very smooth.
• Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.
• Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.
• Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.
• Divide the batter evenly between the prepared pans. Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.
• Enjoy!

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
• Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices. Photograph by Anna Williams

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
• Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
• While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
• To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.