Recipe: Appetizing Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream

Julian Roberson
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Recipe: Appetizing Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream
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Recipe: Appetizing Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream Delicious, fresh and tasty.

Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream. Moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream, simple & elegant cake for celebrating all occasions. This cake has two layers of Chiffon Cake sandwiched together with Strawberry Compote and whipped cream. Up until now, I always made Strawberry Shortcake using scones that were cut in half and filled with fresh strawberries that were mascerated in sugar and whipped cream.

To make strawberry whipped cream, we're going to combine cold heavy whipping cream with powdered sugar and strawberry flavoring of some sort.

I want to make a layered Black and White Angel Food Cake with this strawberry whipped cream and chocolate shavings, for my daughter's.

This chocolate layer cake turns out so fluffy and nice.

You can cook Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream using 27 ingredients and 19 steps. Here is how you cook it.

Ingredients of Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream

  1. Prepare of CAKE.

  2. You need 1 cup of cake flour.

  3. Prepare 1 1/4 cup of granulated sugar, divided use.

  4. You need 1 tsp of baking powder.

  5. Prepare 1/4 tsp of salt.

  6. You need 1/4 cup of canola oil.

  7. You need 4 of large egg yolks.

  8. It’s 6 of large egg whites, at room temperate.

  9. It’s 1/4 tsp of cream of tarter.

  10. It’s 1 tsp of vanilla extract.

  11. It’s 1/3 cup of strawberry puree, recipe below.

  12. It’s of STRAWBERRY PUREE,MAKES ENOUGH FOR CAKE AND STRAWBERRY WHIPPED CREAM FROSTING.

  13. You need 2 cup of hulled sliced fresh Strawberrys.

  14. It’s 2 tbsp of granulated sugar.

  15. It’s 1 tsp of fresh lemon juice.

  16. Prepare of CHOCOLATE WHIPPED CREAM FILLING.

  17. It’s 1 cup of heavy whipping cream.

  18. You need 1/3 cup of semi sweet chocolate, chopped.

  19. It’s of STRAWBERRY WHIPPED CREAM FROSTING.

  20. You need 1 cup of cold heavy whipping cream.

  21. You need 1/3 cup of cold strawberry puree.

  22. Prepare 2 tbsp of confectioners sugar.

  23. Prepare 1 tsp of vanilla extract.

  24. You need of GARNISH.

  25. You need 1 of recipe chocolate covered Strawberrys, recipe attached in direction step #19.

  26. It’s 1/4 cup of red colored sparkle sugar or sprinkles.

  27. Prepare 2 tbsp of dark chocolate shavings.

The recipe for the chocolate chiffon cake is hers.

I tried her chocolate frosting and I think I over-whipped and made Hi Natash, I've made this cake before with raspberries and strawberries , and I really like how well it.

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the Light and Airy Chocolate Whipped Cream.

Place a mixing bowl and beaters in the freezer to chill.

Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream instructions

  1. MAKE STRAWBERRY PUREE.

  2. Combine Strawberrys, sugar and lemon in a saucepan, cook over medium heat until juicy and soft, stirring often.about 10 minutes.

  3. Cool 5 minutes then puree in food processor or blender until smooth, refrigerate until cool.

  4. Preheat oven to 350. Spray 3 – 8 inch cake pans with non stick spray, line bottoms with parchment paper lightly spray parchment paper with non stick spray.

  5. Whisk flour, baking powder and salt in a bowl.

  6. In another bowl whisk egg yolks, 1 cup of the sugar, vanilla and 1/3 cup of the strawberry puree until smooth. Add flour mixture and whisk until.well blended.

  7. In a large bowl.beat egg whites with cream of tarter until.foamy, add remaining 1/4 cup sugar slowly and beat just until it forms stiff peaks.

  8. Fold 1/3 of egg white mixture into egg yolk batter mixture, add remaining in 2 more additions being careful not to deflate but combining completely.

  9. Pour into prepared pans. Bake 13 to 18 minutes until a toothpick comes out clean. Cool in pans 15 minutes then turn out to cool completely on wire racks.

  10. MAKE CHOCOLATE WHIPPED CREAM.FILLING.

  11. Have cnopped chocolate in bowl. Heat cream to a simmer either in microwave or on stovetop. Pour cream.over chocolate, let sit 1 minute then stir until.smooth. Refrigerate uncovered until cold.

  12. When ready to fill cake whip cold chocolate cream until fluffy.

  13. MAKE STRAWBERRY WHIPPED CREAM FROSTING.

  14. Whip cold cream until soft peaks, add confectioners sugar, 1/3 cup strawberry puree and vanilla.Beat just until light and fluffy.

  15. ASSEMBLE CAKE.

  16. Place 1 cake layer bottom side up on serving plate.

  17. Cover layer with 1/2 of chocolate filling, top with second layer of cake, bottom up and cover with remaing chocolate filling. Top with third layer, also bottom of cake facing up.

  18. Frost entire cake with the strawberry whipped cream frosting.

  19. Garnish with chocolate covered Strawberrys, recipe attached below, sparkle sugar, and chocolate shavings

https://cookpad.com/us/recipes/348550-white-and-dark-chocolate-covered-strawberries.

I'm so glad you had a chance to make it and it sounded like a hit.

Try the strawberry and matcha one.

Made from scratch strawberry cake made with fresh strawberries (and no added Jello) with an airy whipped cream cheese frosting.

The strawberry juice contained a lot of water, which can actually dry out the cake and diluted the Top with second layer of cake.

Cover the entire cake with frosting.