Strawberry Short Cake

strawberry short cake, looking for these recipes? check this for 5 best strawberry short cake: Strawberry shortcake,Chocolate roulade with cointreau strawberries,Almond strawberry roulade,Warm strawberry roly poly and custard,Chocolate strawberry ice-cream roll

Almond strawberry roulade

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 3 eggs
  • 1/4 cup caster sugar
  • 2 1/2 tablespoons plain flour, sifted
  • 250g strawberries, hulled, chopped
  • 1/4 cup pure icing sugar, sifted
  • 250g mascarpone cheese
  • 2 tablespoons flaked almonds, toasted
  • Pure icing sugar, to serve

Method

  • Step 1
    Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.
  • Step 2
    Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.
  • Step 3
    Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.
  • Step 4
    Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Strawberry shortcake

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1/4 cup caster sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg
  • 2/3 cup pure cream
  • 1/2 x 300ml tub double cream
  • 250g strawberries, hulled, sliced
  • Icing sugar mixture, for dusting

Method

  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Grease and line base of a 6cm-deep, 20cm (base) round cake pan with baking paper.
  • Step 2
    Sift flour and baking powder into a large bowl. Add sugar. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Whisk egg and pure cream in a jug. Add egg mixture to flour mixture. Mix with a flat-bladed knife until a soft dough forms.
  • Step 3
    Place dough in prepared pan. Using fingertips, press evenly over base of pan. Bake for 15 to 20 minutes or until golden. Cool in pan for 5 minutes. Turn out onto a wire rack to cool.
  • Step 4
    Using a serrated knife, cut shortcake in half crossways. Spread double cream over cut-side of base. Top with strawberries. Sandwich with shortcake top. Dust with icing sugar. Serve.

Chocolate roulade with cointreau strawberries

Image credit: Brett Stevens – taste.com.au

Ingredients

  • Melted butter, to grease
  • 6 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 30g (1/4 cup) NESTLÉ BAKERS' CHOICE Cocoa
  • 2 tablespoons plain flour
  • 100g 70% cocoa dark chocolate, melted, cooled
  • 2 tablespoons milk
  • 300ml ctn thickened cream
  • Cocoa powder, to dust

Cointreau strawberries

  • 500g strawberries, washed, hulled, halved
  • 60ml (1/4 cup) Cointreau liqueur
  • 2 tablespoons caster sugar

Method

  • Step 1
    To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
  • Step 2
    Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
  • Step 3
    Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
  • Step 4
    Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
  • Step 5
    Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
  • Step 6
    Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.

Warm strawberry roly poly and custard

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • 90g butter, chilled, chopped
  • 1/2 x 250g punnet strawberries, hulled, chopped
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup thick strawberry jam

Strawberry custard

  • 600ml thick vanilla custard
  • 1/2 x 250g punnet strawberries, hulled, chopped
  • 1 tablespoon thick strawberry jam

Method

  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 10cm x 20cm loaf pan with baking paper, allowing a 2cm overhang on long sides.
  • Step 2
    Process flour, sugar and baking powder until combined. Add butter. Process until mixture resembles fine breadcrumbs. Transfer to large bowl. Make a well in centre of mixture.
  • Step 3
    Process strawberries, 1/3 cup milk and egg until well combined. Add to well. Stir with a butter knife until just combined. Turn onto a lightly floured surface. Knead gently to form a soft dough. Using a lightly floured rolling pin, roll dough into a 20cm x 30cm rectangle. Spread jam over top of dough, leaving a 2cm border. Brush edge with a little of the remaining milk. Starting from 1 short side, roll up dough to form a log. Pinch edges and seam together to enclose jam.
  • Step 4
    Transfer to prepared pan, seam-side down. Cover with foil. Bake for 20 minutes. Remove foil. Brush top with milk. Bake, uncovered, for 15 minutes or until golden and cooked through. Stand in pan for 5 minutes.
  • Step 5
    Meanwhile, make strawberry custard Place custard in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Using a fork, crush strawberries and jam together in a bowl until just smooth. Swirl through custard.
  • Step 6
    Lift roly poly onto a plate. Slice. Serve with custard.

Chocolate strawberry ice-cream roll

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 3 eggs, separated
  • 2/3 cup caster sugar
  • 3/4 cup self-raising flour
  • 25g butter, melted
  • 1 litre chocolate ice-cream
  • 250g strawberries, hulled, chopped
  • 150g dark chocolate melts
  • 1/3 cup thickened cream
  • shaved white chocolate, to serve (see tip)

Method

  • Step 1
    Preheat oven to 190°C. Line the base and sides of a 2cm-deep 25cm x 30cm Swiss roll pan with baking paper. Using an electric mixer, beat eggwhites until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition until mixture is thick and creamy.
  • Step 2
    Sift flour three times. Add butter and sifted flour to egg mixture. Fold through gently to combine. Pour into prepared pan. Smooth top with a spatula. Bake for 7 to 8 minutes or until just firm.
  • Step 3
    Meanwhile, place a 25cm x 30cm sheet of baking paper on workbench. Sprinkle with remaining sugar. Turn cake onto prepared paper. Peel away lining paper. Using prepared paper as a guide, roll up cake from one short side. Cover with a clean tea towel. Set aside. Allow to cool.
  • Step 4
    Place ice-cream in a bowl. Set aside at room temperature for 5 minutes or until softened. Add strawberries and stir to combine. Roll out cake. Spread with ice-cream mixture, leaving a 1cm border. Roll up cake from one short side to enclose filling. Cover with plastic wrap. Place in freezer overnight or until firm.
  • Step 5
    Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.
  • Step 6
    Remove cake from plastic. Place on a plate. Pour over chocolate mixture. Sprinkle with white chocolate. Set aside for 10 minutes to soften slightly. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *