strawberry_shortcake
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Strawberry Shortcake With Ice Cream:

strawberry cake with the ice cream touches a delicious one cake. the strawberry simple cake is also very delicious with the cream frosting.but if we use the ice cream add the ice cream in it then it becomes more delicious cake.basically to store it in the refrigrator.or also store for 2 to 3 days. not expire. resh also after 2 to 3 days.

Strawberry shortcake with ice cream a very delicious and fudgy both in summer or in winter.if we add the strawberry ice cream then more delicious and fudgy one cake. or ice cream everyone’s a delicious dessert. the strawberries wow a very delicious one recipe and when one piece we eating then give us lots of freshness.real taste of the strawberries and with the strawberry ice cream provide amazing taste. there’s a question are we use the home ice cream or store ice cream??

I recommend using homemade ice cream. now we discuss how to make the homemade ice cream. choose the buttercream 2 cups are enough. and add the vanilla extract in it. then add the condensed milk in it. strawberries crushed batter adding into the cream. now the mixture is ready. now place in the refrigerate almost 4 to 8 hours and your ice cream is ready.nowfrosting with delicious and fudgy ice cream. strawberry short cake icecream has a real ice cream cake or real strawberry cake with amazing taste.

 

Ingredients:

strawberry_shortcake
strawberry_shortcake
Filling of strawberry shortcake with ice cream:
  1.  Sugar:     1/4 Cup sugar
  2. Driscoll’s Strawberries, hulled and quartered:    1 or 1/2 Packages (16 ounces each)
  3.  Heavy cream: 2 Cups
  4.  Vanilla extract:   1 Tsp

Shortcakes for strawberry shortcake:

  •   Chilled unsalted butter: 10 Tablespoons (cut into small pieces plus more for pans)              
  •    All-purpose flour:    3 1/2 Cups
  •    Granulated sugar: 1/2 Cup
  •    Baking powder:    1 Tbsp.
  •    Baking soda:  1 Tsp.
  •    Salt: 1/4 Tsp.
  •    Heavy cream: 1 3/4 Cups
strawberry_shortcake
strawberry_shortcake

Directions:

For Shortcakes:
  1. First of all, heat up the oven up to 375°F.
  2. Stain insides of 3 round cake panes with butter which is almost 8-inch.
  3. Take sugar, baking powder, baking soda, flour and salt in a large bowl and mix them well.
  4. Then take butter and stir it and add into mixture until the mixture resembles coarse crumbs.
  5. Next add the heavy cream and stir it with spoon just to moist the mixture.
  6. For giving the shape transfer this mixture to a floured surface and then put it into a ball shape and round it.
  7. Cutt this dough into 3 equal pieces and put it into the cake pan.
  8. Make it smooth as possible as and bake it almost 25 minutes.
  9. At the end cool it about 5 minutes and for completely cool transfer it into wire racks.
Filling and Assembly the fresh short cake:
  • Grind the vanilla extracts and heavy cream with the help of electric mixture until it becomes soft peaks form.
  • Putting up the sugar during grinding and continue until becoming the stiff form.
  • Putt up the first cake layer into the serving plate. Evenly top layer with about to one third of strawberries.
  • And spread whipped cream about one third part of cake.
  • Then putt up the second layer of cake on whipped cream.
  • And fill it as above layer.
  • Finally putt up the final layer of cake on the top of whipped cream.
  • Putt the remaining whipped cream and make a border around cake edges and place the strawberries on it as a mound.
  • Serve it with a smile and confidence.

 

Serving Size:

1 slice which is almost 291.67g  
Calories 810.86
Total Fat 56.81 g
Cholesterol 192.29 mg
Sodium 1120.31 mg
Total Carbohydrates 69.23 g
Protein 8.44 g
Saturated Fat 35.13 g
Dietary Fiber 3.18g
Sugar 23.34g
     

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