Kirby Strawberry Shortcake Cups

25 mins
Serves 4
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Directions

  1. 1In a bowl, whisk together the vegetable oil and milk. Sift in the flour and cornstarch, then mix until smooth and slightly thickened. Add the egg yolks and vanilla extract, and continue whisking until fully combined.
  2. 2In a bowl, whisk together the vegetable oil and milk. Sift in the flour and cornstarch, then mix until smooth and slightly thickened. Add the egg yolks and vanilla extract, and continue whisking until fully combined.
  3. 3In a bowl, whisk together the vegetable oil and milk. Sift in the flour and cornstarch, then mix until smooth and slightly thickened. Add the egg yolks and vanilla extract, and continue whisking until fully combined.
  4. 4In a separate bowl, beat the egg whites, gradually adding the sugar until soft peaks form. Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
  5. 5In a separate bowl, beat the egg whites, gradually adding the sugar until soft peaks form. Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
  6. 6In a separate bowl, beat the egg whites, gradually adding the sugar until soft peaks form. Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
  7. 7Pour the batter into a 28x28 cm square pan and smooth the surface. Gently tap the pan on the counter to release any air bubbles. Bake at 150°C (300°F) for 25 minutes. Then let the cake cool completely.
  8. 8Pour the batter into a 28x28 cm square pan and smooth the surface. Gently tap the pan on the counter to release any air bubbles. Bake at 150°C (300°F) for 25 minutes. Then let the cake cool completely.
  9. 9Pour the batter into a 28x28 cm square pan and smooth the surface. Gently tap the pan on the counter to release any air bubbles. Bake at 150°C (300°F) for 25 minutes. Then let the cake cool completely.
  10. 10In a chilled bowl, combine the whipping cream, sugar, dried strawberry powder, and optional food coloring. Whip until stiff peaks form.
  11. 11In a chilled bowl, combine the whipping cream, sugar, dried strawberry powder, and optional food coloring. Whip until stiff peaks form.
  12. 12In a chilled bowl, combine the whipping cream, sugar, dried strawberry powder, and optional food coloring. Whip until stiff peaks form.
  13. 13Scrape off the top brown layer from the cooled cake and use a round cutter to cut circles. Place one circle at the bottom of each dessert cup.
  14. 14Scrape off the top brown layer from the cooled cake and use a round cutter to cut circles. Place one circle at the bottom of each dessert cup.
  15. 15Scrape off the top brown layer from the cooled cake and use a round cutter to cut circles. Place one circle at the bottom of each dessert cup.
  16. 16Line the inner sides of the cup with halved strawberries, cut-side facing out, and place a whole strawberry in the center. Fill the cups with the strawberry cream.
  17. 17Line the inner sides of the cup with halved strawberries, cut-side facing out, and place a whole strawberry in the center. Fill the cups with the strawberry cream.
  18. 18Line the inner sides of the cup with halved strawberries, cut-side facing out, and place a whole strawberry in the center. Fill the cups with the strawberry cream.
  19. 19Use melted dark and white chocolate to draw Kirby’s face. For the cheeks, mix a little extra red food coloring into the leftover strawberry cream and carefully apply it on the strawberry shortcake cups.
  20. 20Use melted dark and white chocolate to draw Kirby’s face. For the cheeks, mix a little extra red food coloring into the leftover strawberry cream and carefully apply it on the strawberry shortcake cups.
  21. 21Use melted dark and white chocolate to draw Kirby’s face. For the cheeks, mix a little extra red food coloring into the leftover strawberry cream and carefully apply it on the strawberry shortcake cups.
  22. 22Chill for about 30 minutes before serving and enjoy!
  23. 23Chill for about 30 minutes before serving and enjoy!
  24. 24Chill for about 30 minutes before serving and enjoy!

Ingredients

  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 45 ml vegetable oil
  • 45 ml vegetable oil
  • 45 ml vegetable oil
  • 45 ml milk
  • 45 ml milk
  • 45 ml milk
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 10 g cornstarch
  • 10 g cornstarch
  • 10 g cornstarch
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 300 ml whipping cream
  • 300 ml whipping cream
  • 300 ml whipping cream
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 3 tbsp dried strawberry powder
  • 3 tbsp dried strawberry powder
  • 3 tbsp dried strawberry powder
  • 1 drop red food coloring
  • 1 drop red food coloring
  • 1 drop red food coloring
  • 0 fresh strawberries
  • 0 fresh strawberries
  • 0 fresh strawberries
  • 0 melted dark chocolate
  • 0 melted dark chocolate
  • 0 melted dark chocolate
  • 0 melted white chocolate
  • 0 melted white chocolate
  • 0 melted white chocolate

Equipment

bowlwhisksifterhand mixer28x28 cm square panround cutterpiping bagoffset spatulawooden spoontoothpicks