best strawberry shortcake

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Strawberry Shortcake (The Best)

(250 ml) unbleached all-purpose flour

(5 ml) baking powder

(1 ml) salt

eggs, separated

cream of tartar

(310 ml) sugar

(125 ml) unsalted butter, softened

(5 ml) vanilla extract

(125 ml) milk

vanilla bean

(375 ml) sliced fresh strawberries

(15 ml) sugar

(375 ml) 35% cream

(45 ml) sugar

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With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.

In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk.

Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.

Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Cake

Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.

In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Allow to macerate for about 15 minutes. Drain. Remove the pod. Set aside.

Vanilla Strawberries

In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Whipped Cream

Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Assembly

C’est le meilleur, d’ailleurs comme tout ce que fait RICARDO

WOW!!! Trop bon, il est vraiment moelleux c'est délicieux.

Has anyone baked this recipe using the metrics instead of cups? I know that 1 cup of flour if spooned into a cup is not 250ml, its actually 150.

Très bon et facile mais il faut quand même le faire relativement au dernier moment parce que la crème fouettée ne tient pas longtemps lorsqu'on fait de la déco. Je l'ai fait 2h d'avance et laissé au frigo et la déco en crème sur le dessus était un peu retombé.

Catastrophe,j’ai fait la recette deux fois, et le gâteau n’a pas levé les deux fois….

Excellent! Le gâteau est parmi les meilleurs. Mon petit-fils de 15 ans a tellement aimé qu'il m'a placé une commande à laquelle j'ai répondu que nous le ferions ensemble! Il était ravi!

Excellent gateau! Je l'ai aussi fait avec la creme mascarpone tel que suggere par Isabelle.  Un succes tout le monde a adore.

Très bon gâteau. Je n’ai pas eu de problème même je ne n’avais pas de crème de tartre.

Une petite question, mon gâteau a descendu au centre un peu, j’aimerais connaître la cause mais il est très bon

Ce gâteau est excellent! Je crois que l’élément clef pour que votre gâteau lève est le pliage. Allez y tranquillement et ce sera un succès!

https://cdn.jwplayer.com/v2/media/aRk0nRvO

Folding for Maximum Air Incorporation

Our best strawberry shortcake recipe has been loved by Betty fans for decades. Fluffy Bisquick shortcakes, whipped cream, and fresh strawberries—yum!

Best Strawberry Shortcake

strawberries (1 1/2 lb)

sugar

Bisquick™ Original Pancake & Baking Mix

2% milk

salted butter

heavy whipping cream

To ensure tender, moist shortcakes, follow these helpful tips developed in our test kitchens.Accurate Measuring: Spoon Bisquick into the measuring cup; scooping with the measuring cup directly from the container can lead to over-measuring. Use a liquid measuring cup (glass or plastic with a spout) for the milk.Gentle Mixing: Mix the dough with a spoon just until it comes together. Overmixing, or using an electric mixer, activates the gluten in the Bisquick, resulting in tough shortcakes.

How can I prevent dry and tough shortcake biscuits?

Our test kitchen's extensive shortcake research revealed these key tips for perfectly baked shortcakes.Accurate Oven Temperature: Oven temperatures can fluctuate over time. For consistent results, use an oven thermometer placed in the center of your oven while preheating to ensure it reaches 425°F. Adjust your oven's temperature dial accordingly so you’re baking at 425°F.Use a Shiny Cookie Sheet: If your cookie sheet is dark from years of cooking spray buildup, or has an alternative finish, such as dark, nonstick pans, the bottoms of the shortcakes will brown too quickly before the tops turn golden brown.&nbsp;

Why are my shortcakes burnt?

Classic strawberry shortcake, like this one, uses sweetened biscuits, split, and filled with strawberries and whipped cream. It’s called shortcake, not because the biscuits are flat, but because they contain a high proportion of fat to flour, which results in a rich and crumbly texture, like biscuits.Angel food cake—another common choice for serving with strawberries and whipped cream—has a very different texture than classic shortcake. Angel food cake has a light, spongy texture. Either can be layered with fruit and whipped cream to become a yummy dessert.

What is strawberry shortcake made of?

Yes, the batter should be thick. While it’s called “cake,” classic shortcake is made with sweetened biscuits. So, you can expect a thick dough to form, rather than a thinner batter, like when making a cake. It will hold its shape when scooped with a spoon onto the cookie sheet before being baked.

Should my shortcake batter be thick?

Rinse the strawberries with cold water; drain. Remove hulls and cut into 1/4-inch thick slices. In large bowl, gently mix strawberries and 1/4 cup sugar with a spoon or rubber spatula until well mixed; set aside.

In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the melted butter just until soft dough forms.

On ungreased cookie sheet, drop dough by 6 large spoonfuls about 3-inches apart.

Bake 16 to 17 minutes or until golden brown. Cool 10 to 15 minutes.

Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Refrigerate until ready to use.

Cut warm shortcakes horizontally in half with long, serrated knife. Fill and top with strawberries and whipped cream. Serve immediately.

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Strawberry Shortcake (The Best)

Best Strawberry Shortcake

Top 2 best strawberry shortcake recipes from across the web

The most viewed best strawberry shortcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Shortcake (The Best)

Best Strawberry Shortcake

The most viewed best strawberry shortcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine