WHITE CAKE WITH STRAWBERRIES RECIPES

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WHITE CHOCOLATE-DIPPED STRAWBERRIES RECIPE - BETTYCR…



White Chocolate-Dipped Strawberries Recipe - BettyCr… image

Sweet, juicy strawberries are the perfect fruit to turn into a delightful dessert. White chocolate-covered strawberries are drizzled with chocolate for a shareable treat that makes the dessert tray look oh-so-pretty. Make homemade white chocolate strawberries by heating white baking chips and shortening until melted. Dip each strawberry three-fourths of the way into melted chips, drizzle with melted semisweet chocolate chips and refrigerate.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 5

1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
  • For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
  • Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
  • Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Nutrition Facts : Calories 135 , CarbohydrateContent 15 g, CholesterolContent 5 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 20 mg

CHAMPAGNE AND STRAWBERRIES CAKE RECIPE | MY CAKE SCHOOL



Champagne and Strawberries Cake Recipe | My Cake School image

This sophisticated Champagne and Strawberries Cake is amazingly moist and flavorful!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 24

3 cups (342 g) cake flour
1 Tablespoon (15g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242 g) champagne
2 teaspoons (8g) vanilla
2 tablespoons vegetable oil (18g)
1 teaspoon (4g) strawberry extract
2 cups (400g) sugar
1 cup (2 sticks) (226g) unsalted butter
3/4 cup of finely chopped strawberries
1/2 cup (100g) sugar
1/2 cup (116g) champagne
8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)(must be full fat or the filling will be too soft)
1 1/2 Cup (156g) Sifted Powdered Sugar
1/4 Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
1 Teaspoon(4g) Strawberry Extract
1 cup (232g) heavy cream
3 sticks (339g) Unsalted Butter slightly softened
1/4 Cup Pureed Strawberries (approximately 5-6 medium strawberries)
1/4 Cup Champagne
1/2 teaspoon (3g) Salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
7 1/2 -8 cups (863g) Powdered Sugar
1 teaspoon (4g) strawberry extract

Steps:

  • In a medium size bowl whisk together the flour, baking powder and salt. Set aside
  • In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
  • In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). *Makes 7 1/2 cups of batter.
  • Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. Bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
  • In the bowl of your mixer, cream the softened butter until smooth. Blend in strawberry extract.
  • Gradually add the powdered sugar along with the champagne and strawberries until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
  • If the buttercream is too thin add more powdered sugar.

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