SHORTCAKE RECIPES

Name: Strawberry Shortcake Cake
Cook time: 20 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 9 tablespoons unsalted butter, softened, plus more for greasing; 1 1/2 cups all-purpose flour, plus more for dusting; 3 tablespoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups plus 2 tablespoons granulated sugar; 3 large eggs; 1/2 cup sour cream, at room temperature; 1 teaspoon vanilla extract; 1 pound strawberries, plus more to garnish, optional; 1 1/2 pounds powdered sugar, sifted; 8 ounces cream cheese, at room temperature; 2 sticks unsalted butter, softened; 1 teaspoon vanilla extract; Dash salt

STRAWBERRY SHORTCAKE CAKE RECIPE | REE DRUMMOND - FOO…

Strawberry Shortcake Cake Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 1 hours 40 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

9 tablespoons unsalted butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 pound strawberries, plus more to garnish, optional
1 1/2 pounds powdered sugar, sifted
8 ounces cream cheese, at room temperature
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
Dash salt

Steps:

For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
Leave plain or garnish with strawberry halves. Serve slightly cool.

STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT

Strawberry Shortcake Recipe: How to Make It image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 39g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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