2 LAYER STRAWBERRY SHORTCAKE RECIPES

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EASY DOUBLE STRAWBERRY LAYER CAKE RECIPE - FOOD.COM



Easy Double Strawberry Layer Cake Recipe - Food.com image

Not only is this cake taste absolutely delicious, it's beautiful to look at! Because of the whipped cream and fresh strawberries this cake is best eaten the same day it is made.

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 1 (2-layer) cake

Number Of Ingredients 9

1 (18 ounce) package yellow cake mix (or use a butter golden cake mix)
2/3 cup buttermilk
1/2 cup butter, softened
3 large eggs
6 tablespoons strawberry preserves, divided
2 cups whipping cream, unwhipped
4 tablespoons strawberry preserves
1/4 cup powdered sugar
2 quarts fresh strawberries, sliced

Steps:

  • Set oven to 350 degrees.
  • Grease two 9-inch round cake pans.
  • In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
  • Transfer the batter to prepare cake pans.
  • Bake for about 18-22 minutes, or until cakes test done.
  • Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
  • Cool completely on wire racks.
  • Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
  • Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
  • Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
  • Garnish with whole strawberries on top of desired.

Nutrition Facts : Calories 5974.7, FatContent 346.8, SaturatedFatContent 182.6, CholesterolContent 1470.9, SodiumContent 4809.3, CarbohydrateContent 674.9, FiberContent 30.8, SugarContent 411.2, ProteinContent 65.9

BEST STRAWBERRY SHORTCAKE CAKE RECIPE - HOW TO MAKE ...



Best Strawberry Shortcake Cake Recipe - How to Make ... image

The perfect summer dessert from Delish.com.

Provided by Lauren Miyashiro

Categories     dessert

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 13

Cooking spray, for pan
1 box vanilla cake mix
1 (3.4-oz) package instant vanilla pudding
4 large eggs
1 c. water
1/2 c. (1 stick) butter, melted
1/2 c. (1 stick) butter, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
2 tbsp. heavy cream
Pinch of kosher salt
1 qt. strawberries, stems removed
2 c. Cool Whip

Steps:

  • Preheat oven to 350°. Line two 8” round cake pans with parchment paper and grease with cooking spray. In a large bowl, beat together cake mix, pudding mix, eggs, water, and butter. Divide between prepared pans and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.  Meanwhile, make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Spread a thin layer of buttercream on top of one cake layer, then transfer remaining buttercream to a piping bag. (No need to use a pastry tip — just ship a large hole!) Stand strawberries on top of buttercream in an even layer then pipe buttercream between and top of strawberries to cover. Smooth top with an offset spatula.  Place second layer on top, then cover the entire cake with Cool Whip. Slice any leftover strawberries into thin slices to garnish cake. 

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