Strawberry Shortcake

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Ingredients:

• All purpose flour - 1 cup
• Baking Powder - 3/4 tsp
• Baking soda - a pinch
• Egg - 1
• Butter - 4 tblsp (at room temperature)
• Powdered Sugar - 3/4 cup
• Milk - 40ml
• Vanila Extract - 1 tsp
• Whipped Cream - 2 cups
• Strawberried sliced - 1 cup
• Few Strawberries for decoration

 

Instructions:

In the bowl of a mixer, cream together butter, sugar,egg and vanilla extract and beat well.

 

Preheat oven to 350 degrees F / 175 deg. Prepare a 4 inch baking pan with parchment paper as handles and baking spray; set aside. In a separate bowl, sieve the dry ingredients and whisk; set aside.

 

Add milk to the egg butter mixture and whip again..Now add in the dry ingredients little by little and fold gently... 

Pour mixture into greased baking pan and bake for 30-35 minutes.

After 30 min,insert a toothpick and check whether it comes out clean....If yes ,then the cake is baked..Cool on wire rack.

Once cake is cooled completely, remove it from the pan. cut the cake horizontally and then slice the cake and place the bottom half back into the baking pan with cut side up. Apply whipped cream to it.

 

Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries.

Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired. Refrigerate for about 2 hours before serving.

RECEPIE SUMMARY:

 

Ingredients:

 

•All purpose flour - 1 cup

•Baking Powder - 3/4 tsp

•Baking soda - a pinch

•Egg - 1

•Butter - 4 tblsp (at room temperature)

•Powdered Sugar - 3/4 cup

•Milk - 40ml

•Vanila Extract - 1 tsp

•Whipped Cream - 2 cups

•Strawberried sliced - 1 cup

•Few Strawberries for decoration

Instructions:

• In the bowl of a mixer, cream together butter, sugar,egg and vanilla extract and beat well.
• Preheat oven to 350 degrees F or 175 deg. Prepare a 4 inch baking pan with parchment paper as handles and baking spray; set aside. In a separate bowl, sieve the dry ingredients and whisk; set aside.
• Add milk to the egg butter mixture and whip again..Now add in the dry ingredients little by little and fold gently...
• Pour mixture into greased baking pan and bake for 30-35 minutes.
• After 30 min,insert a toothpick and check whether it comes out clean....If yes ,then the cake is baked..Cool on wire rack.
• Once cake is cooled completely, remove it from the pan. cut the cake horizontally and then slice the cake and place the bottom half back into the baking pan with cut side up. Apply whipped cream to it.
• Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries.
• Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
• Refrigerate for about 2 hours before serving.

 

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Eggless Strawberry Mousse

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Ingredients:

• 250 grams strawberry
• 200 ml cream
• 4 tbsp sugar or add as required.
• Few Strawberries for topping

Method:

Wash, hull and chop the strawberries. Sprinkle 1 tbsp sugar over them and toss them around a bit. Allow to rest.

Blend to a smooth puree without any strawberry chunks.

Whipped the cream by adding remaining sugar to it. Add the strawberry puree to the cream mixture .Fold them gently.

Spoon the mousse in the shot glasses or bowls. Cover and refrigerate for 4 to 5 hours or till well set. Decorate with chopped strawberries above it.

Serve the eggless strawberry mousse chilled.

RECEPIE SUMMARY:

Ingredients

• 250 grams strawberry
• 200 ml cream
• 4 tbsp sugar or add as required.
• Few Strawberries for topping

Method:

• Rinse, hull and chop the strawberries. add them to a blender or grinder along with sugar.
• blend to a smooth puree without any strawberry chunks.
• Add strawberry puree to the cream.
• Fold them gently.
• Spoon the mousse in the shot glasses or bowls.
• Cover and refrigerate for 4 to 5 hours or till well set.
• Once it set,add some whipped cream topping above it.
• Garnish with strawberry slices or grated chocolate. Serve the eggless strawberry mousse chilled.

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Strawberry Jelly Cake

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My measurement 1 cup=120g

Ingredients:

For Sponge Cake:

• All Purpose Flour / Maida - 1 cup 
• Cornflour / Cornstarch - 1 tblspn
• Salt - a pinch
• Eggs - 3
• Sugar - 1/2 cup/ 
• Unsalted Butter - 2 tblsp
• Vanilla Essence - 1 tsp
• Milk - 4 tblsp

 For Strawberry Fillings:

• Strawberries - 1 cup chopped finely
• Sugar - 3 tblsp
• Strawberry jelly - 1/2 packet
• Water - 1/4 cup

For Toppings:

• Whipped Cream as needed
• Strawberries as needed

Method:

Preheat oven to 170 Degree C. Line the baking tin with parchment paper and oil the sides and bottom well. Set aside.

Sieve together flour, corn flour, salt. Set aside.

 

Separate 2 eggs, by yolk in a bowl and whites in another bowl. In a large bowl, add in 1 egg.
 

To this add the other 2 egg yolks.

Add in sugar and melted butter. Use a electric beater and beat till creamy. Add in vanilla.

 

 

 

Add in half flour mix in and fold gently. Now add half of the milk and the remaining flour in.

   

 In a separate bowl, add in egg whites and use a electric beater to beat till thick and stiff.

Add in 1/3 of the egg whites in the batter and fold.Then add the remaining egg whites and fold gently till it is well combined. Pour this in to the prepared pan and bake for 10 mins, now decrease the temp to 150 degree C and bake for 30 to 35 mins.

Now remove the cake from oven and let it cool down.
 

While the cake is cooling, make the filling. Take strawberries and sugar in a bowl. Mix well. Take gelatin and water in a sauce pan and soak for 5 mins. Heat till it is melted.

Pour the strawberries over the hot mix and stir well. Put the bowl in the freezer for 10 mins till it sets lightly.

Now take the cake from the tin and peel off the parchment paper. Cut the cake in two layers.(i.e cut the first 1/3 portion of the cake) Note the second layer should be the double the width of first one.

Here is the second layer. Design the cake as well. This is for filling the strawberry jelly. Make hollow in the center of the other cake.

 

Spoon the jelly mix in. Cover with other cake. 

Spread whipped cream frosting over the cake.Decorate with strawberries. 

Slice and serve.

RECIPIE SUMMARY::

Ingredients:

For Sponge Cake:

•All Purpose Flour / Maida - 1 cup

•Cornflour / Cornstarch - 1 tblspn

•Salt - a pinch

•Eggs - 3

•Sugar - 1/2 cup

•Unsalted Butter - 2 tblsp

•Vanilla Essence - 1 tsp

•Milk - 4 tblsp

 For Strawberry Fillings:

•Strawberries - 1 cup chopped finely

•Sugar - 3 tblsp

•Strawberry jelly - 1/2 packet

•Water - 1/4 cup

For Toppings:

•Whipped Cream as needed

•Strawberries as needed

Method:

• Preheat oven to 170 Degree C. Line the baking tin with parchment paper and oil the sides and bottom well. Set aside.
• Sieve together flour, corn flour, salt. Set aside.
• Separate 2 eggs, by yolk in a bowl and whites in another bowl. In a large bowl, add in 1 egg.To this add the other 2 egg yolks.
• Add in sugar and melted butter. Use a electric beater and beat till creamy. Add in vanilla.
• Add in half flour mix in and fold gently. Now add half of the milk and the remaining flour in.
• In a separate bowl, add in egg whites and use a electric beater to beat till thick and stiff.
• Add in 1/3 of the egg whites in the batter and fold.Then add the remaining egg whites and fold gently till it is well combined. Pour this in to the prepared pan and bake for 10 mins, now decrease the temp to 150 degree C and bake for 30 to 35 mins.
• Now remove the cake from oven and let it cool down.
• Preparing Filling:
• While the cake is cooling, make the filling. Take strawberries and sugar in a bowl. Mix well. Take gelatin and water in a sauce pan and soak for 5 mins. Heat till it is melted.
• Pour the strawberries over the hot mix and stir well. Put the bowl in the freezer for 10 mins till it sets lightly.
• Now take the cake from the tin and peel off the parchment paper. Cut the cake in two layers.(i.e cut the first 1/3 portion of the cake) Note the second layer should be the double the width of first one.
• Here is the second layer. Design the cake as well. This is for filling the strawberry jelly. Make hollow in the center of the other cake.
• Spoon the jelly mix in. Cover with other cake.
• Spread whipped cream frosting over the cake.Decorate with strawberries.
• Slice and serve.

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Strawberry Yogurt Parfait

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Ingredients:

• Strawberries - 1 cup
• Sugar - 2 tbsp.
• Granola - 4 tblsp (For Homemade Granola Click Here)
• Hung yogurt - 250 gm (3/4  cups)
• Vanilla extract - 1/2 tsp
• Strawberries for decoration

For Hung Curd:

Place 500 gm yogurt in a cheesecloth or a muslin cloth over a strainer, with a bowl underneath to collect excess water. Drain the whey for 3 to 4 hours, to get 250 gm thick yogurt. 

 

 

 

Method:

Wash, hull and chop the strawberries. Sprinkle 1 tbsp sugar over them and toss them around a bit. Allow to rest.

 

Add I  1 tblsp of sugar to the yoghurt. Also add the vanilla extract and beat well until they are all well incorporated with the yogurt.

 

Assembling the Parfait:

Now that we have the ingredients ready, lets begin to assemble.

Place 2 tbsp yogurt in a glass. Sprinkle the granola over the yogurt.

Put in a few chopped strawberries. Spoon some more yogurt over the strawberries.

 

Sprinkle the granola over it. Top it up with the strawberries.

 

Repeat the process for the remaining glasses. Refrigerate for few hours and serve.

  

RECEPIE SUMMARY:

Ingredients:

•Strawberries - 1 cup

•Sugar - 2 tbsp.

•Granola - 4 tblsp (For Homemade Granola Click Here)

•Hung yogurt - 250 gm (3/4  cups)

•Vanilla extract - 1/2 tsp

•Strawberries for decoration

Method:

• Wash, hull and chop the strawberries. Sprinkle 1 tbsp sugar over them and toss them around a bit. Allow to rest.
• Add I  1 tblsp of sugar to the yoghurt. Also add the vanilla extract and beat well until they are all well incorporated with the yogurt.
• Assembling the Parfait:
• Place 2 tbsp yogurt in a glass. Sprinkle the granola over the yogurt.
• Put in a few chopped strawberries. Spoon some more yogurt over the strawberries.
• Sprinkle the granola over it. Top it up with the strawberries.
• Repeat the process for the remaining glasses. Refrigerate for few hours and serve.

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