How to Make The Most Amazing Strawberry Shortcake | The Stay At Home Chef

How to Make The Most Amazing Strawberry Shortcake | The Stay At Home Chef
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    Today on The Stay At Home Chef
    I'm showing you how to make
    Strawberry Shortcake
    Strawberry Shortcake is a beautiful dessert that's perfect
    for spring and summer when strawberries are in season
    To start you'll need
    4 cups of all purpose flour
    You want to place that into the bowl of a food processor
    Now you could also do this in a bowl with a pastry cutter
    but trust me, a food processor is a lot easier
    Next add in 1 1/2 cups of powdered sugar
    2 tablespoons of baking powder
    and 2 teaspoons of salt
    Then we'll pop the lid on and give this a quick pulse
    Now this is a lot of the flour mixture so
    depending on the size of your food processor
    you may need to do this in batches
    We are making a three layer strawberry shortcake
    so it's a lot of dough
    Next you'll need 8 tablespoons of cubed salted butter
    We'll place that in and we'll start mixing that in as well
    or you can use a pastry cutter if you're doing this by hand
    So just a few pulses to combine until it looks like cornmeal
    Once the butter is all cut in we're going to pour this
    into a large mixing bowl
    Now if you don't have a food processor
    you'd be using a pastry cutter like this
    and rocking it gently back and forth to cut all of the butter in
    Or if you don't have a pastry cutter
    you'd use two butter knives and simply cross them
    against each other to cut the butter in that way
    but that is significantly harder
    Then we'll pour in 1 cup of milk and I'd use either
    2% or whole milk as well as
    1/2 cup of heavy whipping cream
    and we're going to stir this together
    You should end up with a nice sticky dough
    Divide it into 3 pieces
    Preheat your oven to 400 degrees
    and lightly grease three 9-inch cake pans
    and I like to add a little piece of parchment paper
    on the bottom to make sure our cakes come out super easy
    Take each piece of dough and press it gently
    into the bottom of that pan and you want it to be
    as flat and smooth as possible
    Once they're all smooshed in the pan
    we're going to bake these at 400 degrees fahrenheit
    for 20 to 25 minutes until the tops are golden brown
    Meanwhile we're going to put together our strawberry
    and whipped cream fillings
    You'll need 2 pounds of quartered strawberries in a bowl
    You'll want to sprinkle on 2 tablespoons of sugar
    the zest from 1 lemon
    and the juice from 1 lemon which is about 4 tablespoons
    and toss it all together
    Set those aside and they'll get all sweet and syrup-y
    and delicious
    I love adding the lemon and lemon zest because
    it adds a lot of brightness to the strawberries
    Next we're going to make our whipped cream
    and we want to make a stabilized whipped cream
    so we have some special additions today
    Pour 2 cups of heavy cream into the bowl of a stand mixer
    or if you don't have one you can also use a hand mixer
    Then we'll sprinkle in
    1/3 cup of powdered sugar
    which has cornstarch cut in and will help stabilize it
    then I add in 2 tablespoons of actual cornstarch as well
    and 1 teaspoon of vanilla extract
    and we'll start this whipping
    Now instead of using the cornstarch and powdered sugar
    you could also use gelatin but I find that this
    is an easier way to stabilize whipped cream at home
    After a few minutes of whipping
    stiff peaks will form and you're ready
    Place your whipped cream in the fridge until
    you are ready to assemble the cake
    You need the cake layers to be completely cool
    before assembling or your whipped cream will melt
    Start assembling by placing a bunch of strawberries
    on the first layer
    Then we're going to take our whipped cream
    I've put mine in a piping bag but you can just scoop it on
    with a spoon as well
    And we'll give a nice layer of whipped cream as well
    Get some of those berries back on
    And then just keep on layering until you get to the top
    On this top pieces I'm just going to give a swirl
    in the middle and finish it off with
    a little pile of berries on top
    This cake is best eaten fresh
    and needs to be stored in the refrigerator
    Now I'm sure you're all wondering how to cut it
    The trick is to use a serrated knife
    That'll give you a clean slice
    Thanks for watching!
    You can find the full written recipe in the video description
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