Strawberry Rhubarb Shortcake – SugarHero

Preheat the oven to 350 F. Line 4 8×2-inch cake pans with parchment, and spray the parchment with nonstick cooking spray. (Two 8×3-inch pans may be utilized as an alternative, you will merely have to control the cooking time.)

In a giant bowl, sift collectively the flour, baking powder, baking soda, and salt, and put apart for now.

Soften the white chocolate in a small bowl inside the microwave, stirring after every 30 seconds to cease overheating. Put apart until the white chocolate is at room temperature nevertheless nonetheless fluid.

Combine the butter and 1 1/2 cups of sugar inside the bowl of a large stand mixer fitted with a paddle attachment. Cream them collectively for about 5 minutes, until light and fluffy.

Stir 2 tablespoons of the butter mixture into the melted white chocolate, then add the chocolate once more to the butter inside the mixer, and mix on low velocity until blended. Add the egg yolks in two batches, mixing successfully between each addition, then add the vanilla extract.

With the mixer on low, alternate together with the flour with the buttermilk, starting and ending with the dry components. Stop the mixer when just a few streaks of flour keep, and scrape down the underside and sides of the bowl with a spatula.

In a separate mixing bowl, whip the egg whites until they’re foamy and easily starting to keep up clean peaks. Add the remaining 1/4 cup of granulated sugar slowly, spoonful by spoonful, and proceed whipping the whites until they’re shiny and white and have the texture of shaving cream.

Gently fold the whites into the cake batter in 3 additions. Divide the batter evenly between the prepared pans. Bake the muffins inside the 350 F oven for 20-25 minutes, rotating halfway through the baking. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clear.

Cool the muffins on a wire rack, and as quickly as at room temperature, run a knife throughout the sting and gently flip them out of the pans. For the most effective assembly, wrap the muffins individually in plastic wrap and place them inside the freezer until they’re barely frozen, for about half-hour. The muffins might be made upfront and saved inside the freezer until you’re ready to utilize them.

Wash the rhubarb, and cut back off any leaves and the woody stems. Chop the rhubarb into small chunks and place in a medium saucepan. Add adequate water to cowl the rhubarb, and prepare dinner dinner over medium heat for about 20 minutes, until the rhubarb could also be very clean and begins to disintegrate.

Combine the rhubarb, along with any remaining water, in a blender. Stress the puree through a wire mesh strainer to remove any stringy components. A little bit of texture inside the rhubarb puree is okay, nevertheless that you must stay away from an extreme quantity of pulp which will smash the texture of the curd. Cool the rhubarb puree to room temperature.

Fill the underside of a double boiler (or an on a regular basis saucepan) with about an inch of water and produce it to a simmer on the stovetop.

In a giant mixing bowl, cream collectively the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute further. Add the rhubarb puree and mix—it’s efficient if it begins to look curdled at this degree.

Pour the liquid into the best of a double boiler or a bowl that matches snugly over your saucepan. (I actually prefer to make use of the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Put together dinner the mixture over the simmering water, whisking constantly, until it thickens adequate to coat the once more of a spoon. When you want to use a candy thermometer, prepare dinner dinner the curd until it reaches 170-175 ranges F. Add a drop or two of pink meals coloring if you want your curd to have a pink coloration.

As quickly because the curd thickens, take away the pan from the heat and pour the curd through a efficient mesh strainer proper right into a bowl to remove any bits of cooked egg. Press a layer of cling wrap straight on excessive of the curd, and refrigerate it until it is chilled and thick, a minimal of 3-4 hours. The curd might be made a lot of days upfront and saved inside the fridge until you’re ready to utilize it.

Wash the strawberries and pat them dry. Take away the stems. Put apart half of the strawberries to utilize as decoration, saving the smallest ones for the floor. Chop the remaining strawberries for the inside of the cake.

Whip the heavy cream with the powdered sugar until it holds company peaks. Swap just a few of the cream to a piping bag match with a coupler or large spherical tip. Set one cake layer on a cake board, and pipe a tall ring of whipped cream all through the sting—you want it to be nearly 1″ tall, so you can need to go spherical twice to get all of it adequate. Put a third of the rhubarb curd inside the coronary heart of the cake and unfold it to the perimeters of the whipped cream circle. Sprinkle a third of the chopped strawberries on excessive of the curd. Dollop just a bit whipped cream on excessive of the strawberries and unfold it into a very good layer that matches the height of the whipped cream border.

Gently set a second cake spherical on excessive, and repeat the whipped cream circle/rhubarb curd/strawberry routine. Proceed a third time, and finish with a fourth cake layer on excessive. At this degree, you most likely have some whipped cream squishing out the perimeters of the cake, so gently run a metal spatula throughout the perimeter of the cake to straightforward it out and make it even.

Decrease the reserved strawberries into slices, and press them into the whipped cream throughout the perimeters of the cake. Chill the cake for at least 1 hour sooner than lowering, to make it further regular and gives the cleanest slices. Everytime you’re in a position to serve, embellish the best with additional whipped cream, strawberries, mint leaves, current flowers, and/or white chocolate curls. Additional cake might be saved, well-wrapped, inside the fridge for as a lot as per week.