Traditional recipes

Warm Strawberry Cakes with Crème Chantilly Recipe

Warm Strawberry Cakes with Crème Chantilly Recipe

Strawberries were the favorite fruit of the French court, Louis XIV held a poetry contests on the topic of strawberries. Marie Antoinette’s favorite dessert was fresh strawberries with crème Chantilly.

FrançoisVatel (1631-71) invented crème Chantilly for an extravagant banquet for 2,000 in honor of Louis XIV in the Chateau Chantilly. — Maites Gomez-Réjon.

Adapted from the ArtBites tour of the Los Angeles County Musuem of Art.

Recipe is adapted from "Baking with Julia" by Dorie Greenspan.

Ingredients

For the strawberry cakes:

  • 1 stick (4 ounces) unsalted butter, at room temperature, plus melted butter for coating pans
  • 2/3 cup light brown sugar, firmly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • ¾ teaspoon baking soda
  • ¼ cup buttermilk
  • 12 strawberries, ends cut off

For the crème Chantilly:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

Directions

For the strawberry cakes:

Position a rack in the center of the oven and preheat the oven to 350 degrees. Coat the insides of twelve cupcake pans with the butter. Set aside.

Working with a hand-held mixer, cream the butter, 2 tablespoons of the brown sugar and the granulated sugar together on medium speed for 3 minutes. Scrape down the sides of the bowl and continue to beat for 3 more minutes or until the sugar is dissolved and the mixture whitens.

Add one of the eggs, increase the speed to high and beat for another 30 seconds. Add the second egg, the orange zest and vanilla and, still on high, beat until well incorporated.

Reduce the mixer speed to low, add the flour and baking soda and beat for just about 15 seconds. Pour in the buttermilk and mix for about 30 seconds more. Finish blending the ingredients with a spatula.

Spoon about 2 tablespoons of batter into each of the prepared cups. Place a strawberry into each cup, pushing down only a little.

Sprinkle an equal amount of the remaining brown sugar over the cut surface of each of the fruit.

Place on the center rack of the oven and bake for about 25 minutes, or until golden brown and a toothpick inserted in the cake part of the dessert comes out clean.

Remove the pan from the oven and let cool before unmolding. Serve with crème Chantilly.

For the crème Chantilly:

In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture.

Click here to see the Eating Through the Ages: A Museum and Culinary Tour story.


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Desserts such as ice cream, pastry creams, cheesecakes, chantilly creams. However, it seems to be one thing there is whipping cream, single cream, heavy cream and so on. Grade a cream gives this use a whisk or mixer to turn this organic valley whipping cream into a fluffy, delicious topping that elevates any dessert, from pies to seasonal. Mini cream cheese pound cakes are perfect little desserts for entertaining, gifting, or just because! Because i use this whipped cream with desserts, it needs to stay in place for days at a time.

Source: chocolatechocolateandmore.com

Chocolate cream cheese cupcakes with salted caramel glazekitchenaid. Us it in mousse, on top of pie, next to a brownie, or inside a roulade. Heavy whipping cream, dutch process cocoa powder, large egg yolk and. This recipe below will guide you through all steps making this delicious low carb dessert, including on how to make raspberry sauce. For instance, keto whipped cream, a staple in many keto desserts, can be dressed up in endless ways without ruining your diet!

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Heavy whipping cream when whipped gives you a better volume and texture due to the higher fat content.

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So pouring the heavy cream into a big bowl of fat (cream cheese).

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Our most trusted easy desserts with heavy whipping cream recipes.

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This recipe below will guide you through all steps making this delicious low carb dessert, including on how to make raspberry sauce.

Looking to take your desserts to the next level?

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You can make whipped cream from heavy cream, heavy whipping cream, or whipping cream.

For instance, keto whipped cream, a staple in many keto desserts, can be dressed up in endless ways without ruining your diet!

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Mini cream cheese pound cakes are perfect little desserts for entertaining, gifting, or just because!

Source: www.crazyforcrust.com

With so many glaze options, you are sure to find one (or a few!) to suit just about all occasions and tastes!

The difference between heavy cream, whipping cream and heavy whipping cream, explained.

Source: imagesvc.meredithcorp.io

Nothing beats fluffy homemade whipped cream atop pies and desserts!

Reviewed by millions of home cooks.

Both heavy whipping cream and heavy cream must contain 36% milkfat (4).

Have it on your cakes, fresh fruits and make.

And standing in front of the diary case in the store, i've often wondered which one.

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Just heavy whipping cream (or heavy cream), powdered sugar and vanilla extract.

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So master this recipe now and your desserts will forever be better!

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Brown butter walnut pie with sour whipped cream.

And standing in front of the diary case in the store, i've often wondered which one.

I love eating mousse desserts and i continuously experiment with creating delicious keto desserts with heavy whipping cream that my family and friends will love.

Strawberries and cream dessert bowlsbaby loving mama.

Source: www.thespruceeats.com

Have it on your cakes, fresh fruits and make.

For instance, keto whipped cream, a staple in many keto desserts, can be dressed up in endless ways without ruining your diet!

Source: dessertsonadime.com


Preheat the oven to 180C (350F) and grease your cake tins with butter. Line the bottoms with baking paper, grease and dust with flour, shaking out any excess.

Mix flour and matcha powder together. Set aside.

In a small bowl, add eggs, sugar and glucose and mix them until combined.

Whisk the egg mixture over the double boiler until the sugar dissolves. The mixture should be warm at 45-50°C.

Using a mixer whisk the egg mixture at high speed till pale and fluffy. Reduce the speed to low and whisk for another 5 minutes.

While the egg mixture is whisking, combine melted butter, milk and vanilla. Warm the mixture slightly.

Once the mixture is completely combined, add some flour to the butter-milk mixture and mix until the egg mixture has a smooth consistency. Add the mixture back to the egg batter and fold until well incorporated.

Pour the batter into the prepared tray and bake for 15 minutes or until golden brown.

Cool on a wire rack for 10 minutes and then carefully remove from the tray. Cool completely before filling and frosting.

Matcha Syrup:

Stir sugar in warm water and dissolve the sugar. Mix in the rest of the ingreďïệnts and set aside.

Chantilly Cream:

Add all the ingreďïệnts and whisk till firm peaks. Reserve in the fridge.

Take the cake layer and place it on a cake plate. Brush generously with the matcha syrup until it is moistened.

In a separate bowl, take 1/4 of the whipped cream and whisk until stiff peaks. Use a palette knife to smooth the matcha frosting over the entire cake.

Drag the knife upwards to create a little rustic finish on the cake and then top with fresh strawberries and edible flowers (optional). Best eaten soon after decorating.


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recipe sounds better than it really is - "grand marnier", "compote" and "chantilly cream". it sounds so decadent. in fact, the combination was underwhelming. however, the biscuit recipe is a keeper. iɽ use it again. otherwise not a memorable dessert.

The compote was nice but did not love the biscuit and the cream was just plain old whip cream, nothing special.There are much better desserts out there. keep looking.

Yum!great shortcake recipe, but didn't put gran marnier in strawberries and served with homemade vanilla ice cream rather than whip cream. It was a huge hit.

Our family adores shortcake & I was on a quest to find the perfect shortcake recipe. After trying SEVERAL of the shortcake recipes, this recipe was the winner. Cakes have perfect sweetness & texture. As noted in the recipe, I prepared & refrigerated the unbaked shortcakes the evening before baking them the next day with successful results.

I halved this recipe, and it made 5 rather large shortbreads. Really delicious, quick and easy. I made this with strawberries and blueberries. The Grand Marnier added a nice layer of flavor to the berries. Will definitely do again!

I rated the compote only - but I used orange juice instead of lemon - for the shortcake I used (on this site) bon appetit May 2008 - the one with cream cheese - it was very light on the inside and crisp on the outside -

I only made the strawberries portion of the recipe and served it with store-bought pound cake. The strawberries are exceptional.

Nice dessert. Great for picnics or potlucks! The cakes themselves could have been a tad more moist (I know they are supposed to be a little dry to absorb the strawberry juice). Second time I made it, I added 1 egg for levity and cooked them for less time, and that did the trick.

Made this for my son's birthday. As he is a non-drinker, I made it with orange juice. It was fantastic, easily the best strawberry shortcake I've ever had (and I have had many)!

quite possibly the BEST dessert I have ever made. said by all 13 of my Mother's Day guests. I doubled the sugar amount and let marinate 24 hrs. Phenomenal!

I brought this to a potluck dinner party (assembled the shortcakes there). The guests loved, loved, loved this dessert! The buttermilk adds so much to the texture of the biscuits and the lemon zest makes it so fresh. I baked them in my convection oven in about 9 minutes. I also added 2 tablespoons of minced mint to the strawberries, as I have lots of mint in my garden. I reduced the amount of Grand Marnier to a 1/4 cup as suggested by a few other reviewers, eliminated the salt and increased the sugar to 2/3 cup. I drained the juice from the strawberries before plating, as there was too much of it for my taste. This is a great spring/summer dessert and could be made with other seasonal fruits. It isn't overly filling and doesn't take that long to prepare.

This recipe has WAY too much alcohol. I guess it's okay for people who are used to it, but my family was really turned off by it. I really prefer the other strawberry shortcake recipe with mint -- that is GREAT!! For those of you who do not like a strong alcohol taste should steer clear of this one.

Made these for a friend's birthday (she requested strawberry shortcake) and everyone loved. Basket of biscuits, bowl of strawberries with a side of whipped cream. yum!

I have made both this and the 'Shortcakes with mint and whipped cream'. I find the shortcake tastier in the other recipe and the strawberries tastier in this recipe, although there was too much liquid. So I will mix the recipes from now on.

I used thsi biscuit recipe and loved it! A bit richer and slightly sweeter then others. It had a great taste on it's own. I made two large biscuits by splitting the dough in half and baking a bit longer. Made a nice presentation.

I let the strawberries sit in the Grand Marnier for half the day: a lot of the alcohol evaporated leaving behind the fantastic flavor of the liquor. This was a big hit at my dinner party and I am passing this recipe on!

I thought this recipe looked fantastic when I saw it. Tried it for a friend's birthday and was not disappointed. That said, there are a couple of things I would do differently if making it again: first, I thought the strawberries were way too heavy on the Grand Marnier, and I am someone who usually *likes* the added kick of liqueur in desserts. I would cut down the quantity added to a quarter cup if making this again, knowing I could always add more if I wanted it. Also, I might try incorporating the Marnier into the cream, instead of putting it in the compote. Second, I served these after the shortcakes had cooled down almost completely. They were still warm-ish, but would have been much better if they had been warmer. Delicious. (By the way, the lemon zest makes these shortcakes to-die-for. The scent of them baking in the oven is practically reason enough to make this recipe!)

This is so easy and so delicious! I've made this several times for different family get-togethers and it is always a huge hit. All my relatives are "foodies" and they have all requested this recipe - the highest form of praise in this group.


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There are a few simple changes i plan to make next time.

Something about cold cake and frosting just hits my sweet tooth perfectly.


As I said, this little delicious labor of love takes a little more time, but it isn’t complicated. Just prepare your cakes, fruit filling, and jam separately. Then prepare your apricot glaze and Chantilly frosting and follow the assembly directions. Voila!


Strawberry Cream Puff Cake

I don’t typically make desserts as complicated as this one for a Strawberry Cream Puff Cake, however I was challenged in a group event and decided to forge ahead. I do love a good challenge and baking anything at 6200′ is that already. Baking is not as open to experimentation as cooking as it does rely on more exact proportions to achieve desired results.

I participated briefly in a baking group and the first month’s recipe was from The Professional Pastry Chef by Bo Friberg. The Strawberry Choux Cake is two layers of pâte à choux filled with a strawberry compote cream that is then iced with Chantilly cream and topped with toasted choux. Powdered sugar and fresh strawberries complete the finished product.

The original recipe called for 2 separate cakes each two layers of the choux pastry filled with the strawberry layer before being iced and garnished. I revised my version fairly significantly as we had a birthday on the block and I’ve gotten in the habit of making a birthday cake and hosting a short celebration whenever that happens.

I decided to combine more layers into one cake to accomplish that and just for fun, I made some small cream puffs for decoration. Trust me there was PLENTY of choux dough and I’ll be honest…if making this again, I would cut the recipe in half. I had enough leftover of all ingredients to make a berry trifle as well.

For what it’s worth? I had never made choux pastry believe it or not so I was pretty happy with the results!

The original recipe calls for ammonium carbonate as a leavening agent. Because I live so high up in the air, I decided to forego it completely I doubted cream puff pastry would need additional leavening and I’m glad I didn’t spend time on that search. If you can easily locate it and you’re not at altitude, you should give it a try as it is supposed to add an extra bit of crispness to the final product.

The only thing not evident on my cake are the toasted choux leftovers suggested for the top. I had so many ingredients leftover that I opted instead to use it for a trifle I concocted with them and the toasted choux went on top of that. I preferred topping mine with little whipped cream filled cream puffs. The kids who came over with their parents LOVED those little things and they quickly disappeared!

I had a couple of friends take on this challenge too take a peek at www.barbarabakes.com for another variation as well as some great photos of the process and a video Barbara made on how to make choux pastry. I had great intentions but I’m telling you that spring yardwork is winning at everything!

This cake is not hard but it takes some time for me I found it worked best to split up the process I baked the pastry one day and finished it with the strawberry filling and assembly the next. I’m anxious to try it again with different fruits and maybe, just maybe I’ll take that leap of faith and go four layers!

It was a day though to luxuriate in the kitchen to just enjoy the challenge and have fun with it. We had a late spring storm in Denver when I made it so it was perfect music blaring and stuck inside with choux…pretty perfect in my book!


Berry Chantilly Cream Cake

Once July hits Arizona, it is a mass exodus out of town. You will see your neighbors on the beach in California because no one wants to hang out in 116-degree weather. We end up on vacation every single year on my daughter’s birthday which means she rarely gets a homemade cake.

I believe EVERYONE needs to blow out a candle on their birthday. It’s as if a birthday isn’t complete without a poorly sung rendition of “Happy Birthday,” a few lit candles, and a birthday wish. It’s just tradition.

So every year we have to buy a birthday cake for her on the road. We discovered her most beloved cake of all time at Whole Foods. It’s their Berry Chantilly Cake and you better believe I have asked the bakery chefs in California, Texas, and even Arizona how they make it.

After some research, a lot of questions, and studying the label, I went to work in the kitchen to create the Berry Chantilly Cream Cake . This is a simplified version of what they make at Whole Foods. It’s now the cake that BOTH of my girls request for their birthdays but I can make it at home!

So what makes this Berry Chantilly Cream Cake so special?

Let’s start with the cake. It’s the base of the cake so it has to be GOOD. I spent weeks testing out yellow cake recipes and came up with this gem — Yellow Birthday Cake which takes on some creative methods. It’s such a soft, tender, fluffy, and moist cake.

The frosting is when it gets REAL. This isn’t some overly sweet, stick to your mouth kind of frosting. This is light, fluffy with the perfect amount of sweetness.

It’s a chantilly whipped cream frosting using heavy cream, which is whipped into soft peaks and folded into a sweetened cream cheese and pure vanilla. It is HEAVENLY! My kids fight over who is going to lick the bowl.

Warning: you can eat A LOT of this frosting without even batting an eye.

The cake layers are covered with a thin layer of raspberry jam which not only gives it a sweet fruity flavor but gives moisture to the layers. The cake is covered with the chantilly cream and fresh berries. Strawberries, Raspberries, Blackberries, and Blueberries line the layers. Then the Berry Chantilly Cream Cake is topped with all the fresh fruit.


Ingredients

  • White cake mix - I have tested with Dunkin Hines and had amazing results. You can use what you have on hand.
  • Eggs - I use the whole egg, but you can also use just egg whites.
  • Milk - Whole milk makes for a really moist and soft cake.
  • Oil or melted butter - Vegetable, canola oil, or melted butter all work great.
  • Strawberry and raspberry jam - You can use one, both, or the jam of choice.
  • Cream cheese - I like to use full-fat cream cheese for silkiness smooth texture.
  • Marscapone cheese - The combination of cream and mascarpone cheese makes this a chantilly icing. The taste and texture are amazing.
  • Powdered sugar - Gives just the right amount of sweetness. Some call this confectioners sugar. It's all the same.
  • Heavy whipping cream - This whips up so nicely and makes this icing light and fluffy.
  • Vanilla extract & Almond extract - Using a little of both give this icing a really beautiful flavor. It makes it something special.
  • Fresh berries - Garnish with your favorite fresh berries that complement the jam filling. It adds freshness and really tops this cake off nicely.

Berry Chantilly Cake

Truly easy and perfect make-ahead cake for all occasions! Light and delicate sponge cake layers loaded with fluffy Chantilly cream frosting and fresh berries.

This is how we should start every Monday! With a tall, beautiful and insanely delicious cake. Right, right?

Light and delicate sponge cake layers generously filled with equally delicate and fluffy Chantilly cream frosting. And paired with lots of fresh berries, this cake is just what you want to celebrate summer! Or bridal shower, or baby shower, or birthdays. This cake is good great for all occasions.

Don’t let the fancy name fool you. Chantilly cream, or more appropriately crème Chantilly, is basically sweetened whipped cream originated in small town of Chantilly, France. Simple and delicious! Yep, this berry Chantilly cake is not only beautiful to look at and delicious to eat, but it’s also super easy to make. And the best part is you can totally make it a day in advance. Actually, I strongly recommend you make it a day ahead, so the cake layers soak up the flavors from the filling. -> Flavorful, light and berrylicious!

I first learned about this cake from my friend Amy a few weeks ago, who ordered it for her friend’s bridal shower out of town. Its name and her description of the cake intrigued me and I had to try it right away. Sure enough, it was the BEST!

We will start with making light and sturdy sponge cake. I chose basic Genoise sponge cake method here, aka Italian sponge cake. Unlike traditional sponge cake, this method calls for beating the whole eggs, instead of separating them. Yay for one less step and fewer dishes to do!

Because the batter doesn’t have any chemical leaveners, properly beating the egg mixture is essential to success of the cake. You want your batter pale, thick and quadrupled in size. To check for the proper consistency, lift the whisk and let the batter to fall. If it leaves a distinct trail behind, it’s ready. It’s called “trail” test, basically testing if the batter leaves a trail or not. Once the egg mixture is whipped, gently fold in the flour, being careful not to deflate the batter, or the cake won’t rise and will be heavy. Again, more air in the batter, the lighter and taller the cake will be.

Cool the cake completely on wire rack before slicing it into layers. Otherwise, you’ll risk breaking it, as the cake is fragile when hot.

Side note: I’m horrible at cutting the cake into layers. I can barely slice a cake into 2 even layers, and if I need 3 layers, just forget about it! That’s why I’m so happy I invested in this layer cake slicing kit. (<- The best purchase ever!) Perfectly even, thin layers every time without much effort!

Now, onto the filling. For sturdier and more flavorful Chantilly cream, I added some cream cheese and splash of orange liquor. Oh, frosting heaven!! Generously fill each layer with said frosting and lots of fresh berries, and then cover the entire cake with remaining frosting. Alternatively, you can leave the cake naked (without frosting the sides), if desired. It looks just as gorgeous!

What occasion would you like to bake this cake? Any birthdays or showers on horizon?