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Indulgent Creamy Strawberry Shortcake
Indulgent Creamy Strawberry Shortcake

Before you jump to Indulgent Creamy Strawberry Shortcake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. The overall economy is affected by the number of individuals who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically think that healthy diets demand a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making a couple of simple changes.

The first change to make is to pay more attention to what you purchase when you do your food shopping as it is likely that you have the tendency to pick up many of the things without thinking. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

Obviously, it’s not difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to indulgent creamy strawberry shortcake recipe. To cook indulgent creamy strawberry shortcake you need 10 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Indulgent Creamy Strawberry Shortcake:
  1. You need For the sponge cake (https://cookpad.com/us/recipes/149660-basic-moist-sponge-cake)
  2. You need Syrup
  3. Use 40 grams + 20 grams Water + sugar
  4. You need 1 tbsp Kirsch
  5. Get White chocolate whipped cream
  6. Take 40 grams Heavy cream (for melting with the chocolate)
  7. Prepare 45 grams White chocolate
  8. Get 220 grams Heavy Cream (40-50 % fat content)
  9. Get 10 grams Sugar
  10. You need 1 plummet Strawberries
Steps to make Indulgent Creamy Strawberry Shortcake:
  1. Bake the sponge cake in the cake mold according to this recipe: https://cookpad.com/us/recipes/149660-basic-moist-sponge-cake. Leave to cool completely, making sure that it doesn't dry out in the process.
  2. Make the syrup: add the sugar to the listed amount of water, and heat until dissolved. When cooled, add the kirsch.
  3. Make the cream: chop the white chocolate into small pieces. Pour the heavy cream into a microwave-safe dish and heat until boiling. Remove from the microwave, add the chopped chocolate and mix with a rubber spatula until completely melted.
  4. Add the other portion of whipped cream to a bowl with the sugar, and place the bottom of the bowl in iced water. Whip the cream while it cools using an electric whisk, until soft peaks form. Add the Step 3 mixture and whisk.
  5. Continue whipping with the electric whisk until stiff peaks form. You want to whisk to the point that whisk feels heavy when pulled through the cream.
  6. Slice the sponge: once the sponge has cooled completely, place it so the bottom is facing upwards. Slice about 2-3 mm off the base, so that you remove the browned surface.
  7. Slice the sponge into 3 rounds, each measuring about 1.8 cm thick. Slice off the browned surface of the top slice also.
  8. Set aside the strawberries for decoration, and cut the strawberries for layering between the sponge into 5 mm slices.
  9. Assemble: brush on 1/3 of the syrup onto the surface of one of the sponge slices.
  10. Using a palette knife, spread a thin layer of the Step 5 cream onto the sponge, and top with strawberries (leave the rim and centre empty).
  11. Cover with enough cream so that the strawberries are not visible, and layer another slice of sponge on top. Repeat steps 9-11 until all 3 sponge slices have been layered together, and spread the remainder of the syrup on the top surface.
  12. Using the palette knife, thinly spread the top and sides of the cake with the cream.
  13. Add some heavy cream (not listed) to the remainder of the chocolate cream you were using, and mix with a rubber spatula to thin out and make the nappe cream (mix until soft peaks form).
  14. Set aside 1/3 of the nappe cream, then pour the rest onto the surface of the cake and smooth out so that the cream runs down the sides of the cake. Then, spread the cream evenly around the sides and even out.
  15. Continue adding cream to the sides and evening out with the palette knife. Put the remaining cream in a piping bag and decorate the cake as you like. And it's done!
  16. This makes a great classic Christmas or birthday cake. I think that the white chocolate cream is both easy to ice the cake with and not too heavy.
  17. The listed amount of cream is for a simply decorated cake, as photographed. If you want to make a more elaborate cake, prepare more cream.

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