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Strawberry Shortcake Bowl (Punch Bowl Cake)
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Strawberry Shortcake Bowl (Punch Bowl Cake)

45 minPara 12Nutri-Score D€€
de @_miriamgreen10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • fresh strawberries (washed, hulled and cut into chunks)Frutas y verduras900 g
  • strawberry filling (canned, about two 21 oz cans)Despensa1,2 kg
  • heavy whipping cream (cold)Lácteos720 ml
  • vanilla extractDespensa10 ml
  • cream of tartarDespensa3 g
  • powdered sugarDespensa180 g
  • shortcake (boxed mix, baked according to package instructions)Panadería400 g

por ración

Nutrición

293kcal

Carbohidratos
35 g
Proteínas
3 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Batidora de varillas
  • Bandeja de horno
  • Horno
  • Espátula

paso a paso

Preparación

  1. Prepare the strawberries

    • Wash and hull the fresh strawberries.
    • Cut the strawberries into chunks.
    • Add the strawberry filling and stir to combine.
    Paso 1

  2. Whip the cream

    • Pour the heavy whipping cream into a mixing bowl.
    • Add the vanilla extract and cream of tartar.
    • Whip until it starts to thicken, then add the powdered sugar and whip to stiff peaks without over-whipping.
    Paso 2

  3. Bake the shortcake

    • Prepare the shortcake following the instructions on the box.
    • Spread the batter on a half cookie sheet.
    • Bake until golden.
    Paso 3

  4. Assemble the bowl

    • Break the baked shortcake into pieces.
    • Layer shortcake, strawberries and whipped cream in a large bowl.
    • Repeat the layers and finish with whipped cream.
    Paso 4

  5. Chill and serve

    • Let the bowl sit in the fridge before serving.
    • Serve chilled.
    Paso 5
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