Bake with Strawberry Shortcake

Full Episode description

Strawberry Shortcake, Pineapple Cobbler, and Rebecca are whipping up a chocolate cake when Kat in Boots steals one of their ingredients!

Happy 45th Birthday to Strawberry Shortcake! She’s celebrating with her favorite Makers, Bakers and Creators and that includes us over at Girl Tales! In the story you’ll hear today, Strawberry and Rebecca bake a chocolate cake together. You can make this at home too just make sure you have a grownup with you. If you decide to make it, you can take a picture, and tag @girltales and @strawberryshortcake! And to celebrate further, check out the brand new special now playing on Netflix called “Strawberry Shortcake’s Summer Vacation” where she brings her friends to her hometown, only to discover her family farm at risk of being sold! PLUS you can watch Strawberry Shortcake’s berry amazing classic shows and movies for free on The Roku Channel and YouTube!

Grandberry Jam’s Chocolate Cake Recipe!
Cake Ingredients:

6 eggs

1 and 2/3 cups of granulated sugar

3 sticks of soft butter

2 and 3/4 cups of self raising flour

1/4 cup of cocoa powder

A pinch of Cayenne Pepper

Decoration/Filling:

Fresh Cream

Raspberry Jam

Strawberries

Chocolate shavings (optional)

Directions:
Preheat your oven to 350ºF
Line your baking tins (2 x 7 OR 8inch round sandwich tins)
Cream your butter and sugar together until combined nicely
In a separate bowl, whisk your eggs and then add bit by bit to your butter and sugar mixture
Once your wet ingredients have come together, add your flour and cocoa powder one spoon at a time to avoid a lumpy batter!
Finally, throw a dash of cayenne pepper into the batter and mix thoroughly
Split evenly and pour your delicious mixture into each lined baking tin and pop in the oven
Bake for 35-40 mins or until your cake is firm (you’ll know it is ready when the sponge bounces back when you gently press down on it. Alternatively, stick a skewer into the centre of the cake and if it comes out completely clean, you’re good to go!)
Leave to cool in the tins for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake is definitely cool before decorating
Whilst your cake is cooling, whip your fresh cream until it is thick, glossy and forms firm white peaks when mixing (be careful not to over-whip it! We don’t want to make butter by accident!)
Plop a generous dollop of your whipped cream onto one cake sponge and spread evenly
You can mix your raspberry jam up in a bowl to make it runnier and easier to spoon onto the cream layer
Once your cream and jam are layered, place your second sponge on top to create your layered cake sandwich
You can top your cake off with some more cream and decorate as you please but some whole strawberries and chocolate shavings is always a nice touch.
Serve and enjoy!



Writer: Rebecca Cunningham
Voice-Over Artists: Rebecca Cunningham, Tessa Flannery, Sabrina Glow, and Robb Moreira
Producer: Chad Chenail
Executive Producer: Rebecca Cunningham and Wildbrain
Recipe by: Florence Ainley
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