<p><em><strong>Strawberry Cake by Chef Aayushi Lakkar </strong></em></p>.<p>Strawberry has always been a favourite for chef Aayushi Lakkar, founder of Chaska box.</p>.<p>She says, “Being a cake artiste, I have realised that this is a flavour which is admired by all age groups. So, we made a strawberry cake with its purée and for the filling, we have used a homemade strawberry compote which makes it different and flavourful. We have used fresh strawberries as garnish.”</p>.<p><strong>Ingredients</strong></p>.<p>1 cup flour </p>.<p>1 tsp baking soda</p>.<p>2 tsp baking powder</p>.<p>2 tbsp powdered<br />sugar</p>.<p>100 gms unsalted butter</p>.<p>200 gms condensed<br />milk</p>.<p>Strawberry purée </p>.<p>Strawberry essence </p>.<p>Milk 1/2 cup</p>.<p>Vinegar 1/2 tsp</p>.<p>A drop of pink colour (optional)</p>.<p><strong>Method</strong></p>.<p>Sieve all the dry ingredients together and keep it aside.</p>.<p>In a different with the help of hand blender or whisk cream the butter till it’s fluffy.</p>.<p>Add condensed milk, strawberry purée and essence to it! </p>.<p>Add the ingredients to it.</p>.<p>Slowly keep adding milk while mixing till it turns to a smooth batter.</p>.<p>Add vinegar to it.</p>.<p>Take two 7-inch cake pan and grease it with oil.</p>.<p>Line it with parchment or butter paper and then pour in the batter.</p>.<p>Pre-heat the oven at 180 C </p>.<p>Once preheated bake it for 25 to 30 mins.</p>.<p><em><strong>White chocolate strawberry mousse by Chef Nikita Peswani</strong></em></p>.<p> <br />Chef Nikita Peswani fell in love with mousse because of strawberries. She says, “Many years ago, I made mousse for the first time using strawberries. It somehow became my favourite dessert. It’s easy to make and does not require baking.”</p>.<p><strong>Ingredients</strong></p>.<p>125 gm Digestive biscuits</p>.<p>3-4 cups Butter </p>.<p>150 gm Strawberry</p>.<p>1/4 cup Sugar </p>.<p>1/2 tsp Gelatin </p>.<p>1 tbsp Cold water </p>.<p>100 gm White Chocolate </p>.<p>75 gm Cream</p>.<p>200 gm Whipped cream </p>.<p><strong>Method</strong></p>.<p>Blitz the biscuits along with melted butter. Use a 6-inch springform pan and evenly spread this on the base. </p>.<p>On low heat boil chopped strawberry with sugar until the sugar is dissolved and strawberries are slightly soft.</p>.<p>Let it rest and then blend.Let the gelatin bloom in cold water and add the first batch to the strawberry puree. </p>.<p>Melt the white chocolate with cream and make a ganache, add the second batch of bloomed gelatin to this. </p>.<p>Whip the whipped cream to medium peaks and divide in two portions.</p>.<p>Add white chocolate mix to one batch and strawberry puree to the other. Pour in the mixtures into the pan, one after the other and let it set overnight.</p>.<p>Add some fresh berries on the top, cut and serve. </p>
<p><em><strong>Strawberry Cake by Chef Aayushi Lakkar </strong></em></p>.<p>Strawberry has always been a favourite for chef Aayushi Lakkar, founder of Chaska box.</p>.<p>She says, “Being a cake artiste, I have realised that this is a flavour which is admired by all age groups. So, we made a strawberry cake with its purée and for the filling, we have used a homemade strawberry compote which makes it different and flavourful. We have used fresh strawberries as garnish.”</p>.<p><strong>Ingredients</strong></p>.<p>1 cup flour </p>.<p>1 tsp baking soda</p>.<p>2 tsp baking powder</p>.<p>2 tbsp powdered<br />sugar</p>.<p>100 gms unsalted butter</p>.<p>200 gms condensed<br />milk</p>.<p>Strawberry purée </p>.<p>Strawberry essence </p>.<p>Milk 1/2 cup</p>.<p>Vinegar 1/2 tsp</p>.<p>A drop of pink colour (optional)</p>.<p><strong>Method</strong></p>.<p>Sieve all the dry ingredients together and keep it aside.</p>.<p>In a different with the help of hand blender or whisk cream the butter till it’s fluffy.</p>.<p>Add condensed milk, strawberry purée and essence to it! </p>.<p>Add the ingredients to it.</p>.<p>Slowly keep adding milk while mixing till it turns to a smooth batter.</p>.<p>Add vinegar to it.</p>.<p>Take two 7-inch cake pan and grease it with oil.</p>.<p>Line it with parchment or butter paper and then pour in the batter.</p>.<p>Pre-heat the oven at 180 C </p>.<p>Once preheated bake it for 25 to 30 mins.</p>.<p><em><strong>White chocolate strawberry mousse by Chef Nikita Peswani</strong></em></p>.<p> <br />Chef Nikita Peswani fell in love with mousse because of strawberries. She says, “Many years ago, I made mousse for the first time using strawberries. It somehow became my favourite dessert. It’s easy to make and does not require baking.”</p>.<p><strong>Ingredients</strong></p>.<p>125 gm Digestive biscuits</p>.<p>3-4 cups Butter </p>.<p>150 gm Strawberry</p>.<p>1/4 cup Sugar </p>.<p>1/2 tsp Gelatin </p>.<p>1 tbsp Cold water </p>.<p>100 gm White Chocolate </p>.<p>75 gm Cream</p>.<p>200 gm Whipped cream </p>.<p><strong>Method</strong></p>.<p>Blitz the biscuits along with melted butter. Use a 6-inch springform pan and evenly spread this on the base. </p>.<p>On low heat boil chopped strawberry with sugar until the sugar is dissolved and strawberries are slightly soft.</p>.<p>Let it rest and then blend.Let the gelatin bloom in cold water and add the first batch to the strawberry puree. </p>.<p>Melt the white chocolate with cream and make a ganache, add the second batch of bloomed gelatin to this. </p>.<p>Whip the whipped cream to medium peaks and divide in two portions.</p>.<p>Add white chocolate mix to one batch and strawberry puree to the other. Pour in the mixtures into the pan, one after the other and let it set overnight.</p>.<p>Add some fresh berries on the top, cut and serve. </p>