Strawberry Shortcake in a Glass

Products Used
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Strawberry Shortcake in a Glass
By Chef Eddy Van Damme
Prep Time:
2h
Bake/Cook Time:
1h
Yield:
6 servings

Lemon chiffon cake, strawberry sauce and chantilly cream are layered in this strawberry shortcake recipe that’s as decadent as it is beautiful. Top with chocolate curls for some fun flair!

Tarta de limón chiffon, la salsa de fresa y crema chantilly se acodan en esta receta de pastel de fresas que es tan decadente como es hermoso. Cúbralas con rizos de chocolate para enviarlo en la cima!

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

Lemon Chiffon Cake

Strawberry Sauce

Creme Chantilly

Toppings

  • One pint fresh ripe strawberries
  • Bar chocolate
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 325°F.
  2. For cake, sift together flour, first listed sugar, baking powder and salt; then, set aside.
  3. In a bowl mix the oil, lemon zest, lemon juice, orange juice and vanilla extract. Whisk in egg yolks followed by flour.
  4. In a separate bowl, whip egg whites and remaining sugar to firm peaks. Add one third of egg whites and fold in batter.
  5. Add remaining whipped egg whites and fold gently.
  6. Scrape batter in a non-buttered tube pan and bake for approximately 1 hour or until an inserted toothpick comes out clean.
  7. Turn pan upside down onto neck of a bottle until completely cool. Remove from pan.
  8. For strawberry sauce, chop strawberries and puree smooth using a standard or stick (immersion) blender and mix with other ingredients until completely smooth.
  9. For crème chantilly, in a cold bowl, whip ingredients to medium firm peaks.
  10. Cut round circles of chiffon or pound cake and place on bottom of a glass. Pour strawberry sauce on cake for extra moistness.
  11. Cut whole ripe strawberries in half and place cut side onto glass.
  12. Spoon chantilly cream on strawberries.
  13. Using a vegetable peeler, make chocolate curls using a bar of chocolate. You can place bar of chocolate for a few seconds in a microwave oven to make it slightly softer, which will allow larger curls.
  14. Place chocolate curls on crème chantilly. Serve as desired.
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Pastel de Fresas en un Vaso

Products Used
0
51
110
Strawberry Shortcake in a Glass
Por Chef Eddy Van Damme
Tiempo de preparación:
2h
Tiempo de cocción / cocción:
1h
Rendimiento:
un pastel de 9 o 10 pulgadas, ½ taza de salsa de fresas, 1 ½ taza de crema Chantilly

Tarta de limón chiffon, la salsa de fresa y crema chantilly se acodan en esta receta de pastel de fresas que es tan decadente como es hermoso. Cúbralas con rizos de chocolate para enviarlo en la cima!

Clasificación:
Califíquelo usted mismo
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredientes

Para el pastel de chiffón de limón

Para la salsa de fresas

Para la crema de Chantilly:

Cubierta adicional:

  • fresas maduras enteras
  • barras de chocolate
  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Caliente el horno a 325º F.
  2. Para hacer el pastel, cierna juntos la harina, la primera azúcar en la lista, el polvo de hornear y la sal. Póngalo a un lado.
  3. En un tazón mezcle el aceite, la ralladura de limón, el jugo de limón, el jugo de naranja y la vainilla. Añada las yemas batidas seguido por la harina.
  4. En otro tazón, bata las claras y el resto de la azúcar hasta que llegue a punto de nieve. Añada un tercio de las claras e incorpore en la mezcla.
  5. Añada el resto de las claras incorporando suavemente.
  6. Vierta la mezcla en un molde de tubo no engrasado y hornee por aproximadamente 1 hora o hasta que un palillo introducido en el pastel salga limpio.
  7. Vierta el molde sobre una botella hasta que se enfríe completamente. Saque el pastel del molde. (revisa esta parte pues son las instrucciones mas raras que he visto)
  8. Para hacer la salsa de fresas, pique las fresas y haga un puré usando una licuadora regular o una de mano y añada el resto de los ingredientes. Licue hasta que la salsa quede suave.
  9. Para la crema Chantilly, en un tazón frío, bata los ingredientes hasta formar picos medio firmes.
  10. Corte el pastel en círculos y póngalos en el fondo de un vaso de cristal. Viértale salsa de fresa para mojar el pastel un poco.
  11. Corte las fresas enteras por la mitad y coloque el lado cortada en contra del vaso.
  12. Usando una cuchara, ponga crema batida Chantilly encima de las fresas.

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