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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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  • where you can find hundreds of

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Today on The Stay At Home Chef

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

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    ally.chang posted on 2020/03/24
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