STRAWBERRY SHORTCAKE POKE CAKE
Strawberry shortcake is a classic summer dessert–nothing spells summer like that does!
It’s got to be one of the easiest desserts too. Especially if you use bakery biscuits and whipped topping.
However, I love these desserts when they are translated into something a bit different, and I fell in love with this cake idea when I saw it on Pinterest.
For one, a cake will stay fresher longer than a biscuit, which has about a 24-hour life span. Whats more, each bite of this cake gives you a burst of strawberry flavor because of the strawberry gelatine that’s infused throughout the cake.
For the sake of stability in desserts such as this, I usually opt for whipped topping. Whipped topping is a lot more stable than simple whipped cream.
Bur recently I discovered a great product that stabilizes whipped cream. It’s called Instant Clear Gel. The first time I tried it, I was impressed with the results. For one thing, it doesn’t impart any flavor–which was my basic problem with the cream cheese stabilization method.
I used real stabilized whipped cream to frost this strawberry shortcake poke cake and I was not disappointed. Real cream adds a lovely flavor that’s somehow missing in the whipped toppings.
INGREDIENTS
NOTES
To make stabilized whipped cream—chill a metal bowl and the beaters. Mix ¼ cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form
It’s got to be one of the easiest desserts too. Especially if you use bakery biscuits and whipped topping.
However, I love these desserts when they are translated into something a bit different, and I fell in love with this cake idea when I saw it on Pinterest.
For one, a cake will stay fresher longer than a biscuit, which has about a 24-hour life span. Whats more, each bite of this cake gives you a burst of strawberry flavor because of the strawberry gelatine that’s infused throughout the cake.
For the sake of stability in desserts such as this, I usually opt for whipped topping. Whipped topping is a lot more stable than simple whipped cream.
Bur recently I discovered a great product that stabilizes whipped cream. It’s called Instant Clear Gel. The first time I tried it, I was impressed with the results. For one thing, it doesn’t impart any flavor–which was my basic problem with the cream cheese stabilization method.
I used real stabilized whipped cream to frost this strawberry shortcake poke cake and I was not disappointed. Real cream adds a lovely flavor that’s somehow missing in the whipped toppings.
INGREDIENTS
- 1 box (2-layer size) white cake mix (plus ingredients called for on the box)
- ½ cup cold water
- 1 cup boiling water
- small pkg (1) strawberry flavored gelatin mix
- Topping:
- 2 cups whipped topping -OR- 2 cups stabilized real whipped cream (recipe in notes)
- Make cake as directed on box, then let it cool completely.
- Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
- In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
- Pour the gelatin mixture over the top of the cake and refrigerate for at least 4 hours, preferably overnight.
- Spread whipped topping or stabilized whipped cream over the top of the cake.
- Garnish with fresh strawberries if desired. Chill until ready to serve.
NOTES
To make stabilized whipped cream—chill a metal bowl and the beaters. Mix ¼ cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form
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