I read many books and came up with my own delicious sponge cake using butter and no milk.The key to making a delicious sponge cake is to mix with an electric mixer on low for one minute at the end. My friend taught me this and since then, my cakes have gotten much better. Recipe by Chibiponkan

This is a relatively easy homemade cake to indulge in any day.It has genoise sponge cake base and fresh cream frosting that is not overly sweetened. 🍓🍓🍓

I’ve had this recipe forming in my brain for a minute. It can be made regular or low carb. It’s exactly what I was going for. The recipe is actually the shortbread crust. The rest is up to you and your can opener.

I have only had a couple of decent strawberry shortcakes in my lifetime. Why? I don’t know. I always loved it since childhood, but I never actively went out of my way to find it or make it. So, I had to get my life together and make a change. Now, I found this method from an New York Times article on the internet. I made some adjustments to suit my palate and make it my own, but I’ve got to give the credit to Nancy Harmon Jenkins. Thank you.

When the season of strawberry is coming, it is a time to bake a simple strawberry shortcake.

When I was trying to come up with some kind of dessert I could use Amaou strawberries in, I figured that classic strawberry shortcake is always delicious. And then I came up with a cream delicious enough to match the strawberries!Make sure to set aside some of the heavy cream to make the nappe cream.You can substitute the Kirsch for Cointreau.I personally like to use a half-and-half mixture of 45% and 40% fat cream. Recipe by flan*

This recipe was made with Chef Tyler , my youngest son who is 10 . The only help he had was me making the homemade whipped topping. This is so cheap and easy and is very good, it became a family favorite with just the first bite, from all of my kids.If anyone would like to see pictures of my son making this and learning to use knives skills , they are on my IG ninjamommakitchen page somewhere, no video for this one, maybe next time I make it.

To be honest, I am not a fan of pineapple tarts. Maybe I dislike pie-tart-pastries (unless it uses puff pastry as base) or maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; the overly sweetness or the intense tang on my palate.Not until I was given a few pineapple shortcake squares from Taiwan. I was completely blown away by the crust, the "real" pineapple taste and crush; everything is so well balanced. I know I have to make those. I made everything from scratch without buying pre-made or store-bought pineapple jam because I get to control every single detail. I guess the problem with the pineapples tarts out there is they are being made without tasting. I mean, as a cook or baker, we need to taste every ingredient that we are putting into our final product. From there, we are able to taste and adjust for saltiness, sweetness or tang. I hope you do not mind my ranting.I am not saying my pineapple shortcakes are anywhere near the ones from Taiwan, but at least the pineapple fillings are well balanced. It is sweet, tang, crunchy and a hint of saltiness. You must be wondering where does the crunch comes from. I get the crunchiness from the pineapple core. Most would discard it, but it is the only part of the pineapple which contains the most fiber and by adding the core into the jam, adds more crunch and nutrients. Anyway, this is my version of the pineapple shortcake.

So the photo doesn't fit properly, next time no portrait shots. I love strawberries. I make a quick shortcake that anybody can do well. It looks pretty and it's good.

The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake.Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. If you cut a piece of parchment paper to match the size of the mold, you can fit it into the corners perfectly.Make sure to whip the cream for the filling until it's thick and sturdy. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta

I 💘 🍓 shortcakes. So i made a big one