Fail-Proof! Easy Shortcake

I wanted to make a cake with a soft spongy texture!The finish turns out beautiful because you're using both stiff and softly whipped cream.The egg whites and yolks are separated like making a sponge cake, so a lot of eggs are used in this recipe, resulting in a pillowy soft texture. Recipe by strayumi

Quick, easy and delicious. I've made these for church functions, birthdays, and family. They're delicious and fun to make.

Strawberry shortcakes are the dessert for Christmas.It's tough to spread the whipped cream, so just use a spoon.Do not overmix the cake batter after adding the butter. Whipped cream should form peaks that fall slightly. If it forms stiff peaks, it's overdone. Keep in fridge. Good for 2 days. Recipe by Choco makaron

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.

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 always made user "MiyaKitchen's" Roll Cake recipe and it always came out delicious and cute, so I decided to make it with my own chiffon cake recipe!The baking time varies depending on the oven, so between 14-15 minutes, check the condition of the cake.It very easy to mix with a hand mixer after adding the flour and mixing until the flour gets mixed in. For 1 27x27 or 30x30 baking tray. Recipe by Rearea cheese

so very delicious (L)

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.

When I was thinking about making a chocolate shortcake, I wanted to add strawberries for the filling, but they weren't in season. So I decided to use chocolate, which is available year round, and oranges, which pairs well with chocolate.Before using the oranges, gently pat dry with a paper towel.If you take too long to whip the chocolate cream, it will become flat, so work quickly. Because of this, you should prepare the piping bag and cut the oranges ahead of time. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta

Again, wanted something my sister can eat (she's allergic to all dairies). It's very easy to make, delicious and not that unhealthy at all!

This is a simplified version of a recipe taught to me by a French pastry chef It uses buttercream, but somehow it's still light because it's full of strawberries. The cream and nappage is just a little difficult for beginners, but it's so pretty and part of it's charm.I recommend smaller strawberries.If you have about 30, then you'll have enough for 20 on the inside and some leftover for garnishing. Cut the strawberries to adjust the height as needed.The custard uses 80 g of sugar, so it's delicately sweet. If you want it sweeter, you could try with 90 g. For one round cake, about 18 cm in diameter (7.1 inches). Recipe by junnpei.

I adjusted this recipe to an easy process with ingredients I had at home.Thoroughly draining the tofu will produce a firm cream.Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

This is a variation on "Oatmeal Cinnamon Steamed Bread".I thought "If I make my usual steamed bread sweeter and spread it with whipped cream, it should become a delicious egg-free sponge" and tried it out - and it was a success. I omitted the oatmeal to make it easier.This is a moist, silky dense sponge cake.It doesn't keep well, so I recommend finishing it all the day you make it. If you want it to keep longer, cover with plastic wrap and refrigerator.If you wrap the lid of the steamer with a cloth and secure it with a rubber band, condensation won't drip on the cake. Recipe by Miyakojika

This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap cream cheese.If the creme Chantilly is loose from the beginning and the cheese cream doesn't blend in, whip the cream until firm to reshape it. If the cream is loose, it falls apart easily and won't cut nicely. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

I've always thought that a sweet potato Mont Blanc would taste better with a fluffy base rather than a crispier base! So after some experimenting, I was able to make this delicious recipe.Once you are able to make a delicious sponge cake, the rest is easy. The sponge cake batter is soft and sticks easily, so please don't forget to line the pan with paper. Cut the baking paper to match the size of the pan and cut the four sides so that it fits perfectly. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

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 is perfect for a quick tasty dessert. I am slightly impaired so most of my recipes are simple, quick, and good......

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.

A crunchy strawberry topping with a creamy center and the cake on the bottom.A really easy Snack..

I got some Strawberries at the Farmers Market. So I made my Honey some shortcakes. These are so easy.Top them with strawberries and whip cream and and you have a quick and Tastey Dessert.

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. 🍓🍓🍓

This is just a simple take on Strawberry Shortcake using chocolate cakes and layering it. Have all the ingredients ready and everyone can assemble their own or assemble up to 30 minutes in advance and chill. Adding the sauces at serving time.

A little spin on strawberry shortcake ! :)

Decided to make mini cakes for my daughters class birthday party.

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.

I 💘 🍓 shortcakes. So i made a big one

I love the lemony tang to this version