STRAWBERRY SHORTCAKE CAKE ICE CREAM RECIPES

Name: Strawberry Shortcake Cake
Prep time: 1 min
Cook time: 45 min
Total time: 46 min
Yield: 10 servings
Ingredients: Cake; 1 1/2 c. Flour; 3 tbsp. Cornstarch; 1/2 tsp. Salt; 1 tsp. Baking Soda; 9 tbsp. Unsalted Butter, Softened; 1 1/2 c. Sugar; 3 whole Large Eggs; 1/2 c. Sour Cream, Room Temperature; 1 tsp. Vanilla; _____; Icing; 1/2 lb. Cream Cheese, Room Temperature; 2 sticks Unsalted Butter; 1 1/2 lb. Powdered Sugar, Sifted; 1 tsp. Vanilla; 1 lb. Strawberries

STRAWBERRY SHORTCAKE CAKE - THE PIONEER WOMAN

Strawberry Shortcake Cake - The Pioneer Woman image

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Provided by Ree Drummond

Categories dessert main dish

Total Time 46 minutes

Prep Time 1 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 17

Ingredients

Cake
1 1/2 c. Flour
3 tbsp. Cornstarch
1/2 tsp. Salt
1 tsp. Baking Soda
9 tbsp. Unsalted Butter, Softened
1 1/2 c. Sugar
3 whole Large Eggs
1/2 c. Sour Cream, Room Temperature
1 tsp. Vanilla
_____
Icing
1/2 lb. Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1 1/2 lb. Powdered Sugar, Sifted
1 tsp. Vanilla
1 lb. Strawberries

Steps:

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. Sift together flour, salt, baking soda, and corn starch.Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.Leave plain OR garnish with strawberry halves.IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE RECIPE ...

3-Ingredient Chocolate Cherry Dump Cake Recipe ... image

Our Chocolate Cherry Dump Cake brings together the dream team – sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 4

Ingredients

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 35 g, TransFatContent 0 g

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CREAM PUFFS RECIPE - BETTYCROCKER.COM

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
Cuisine French
Calories 370 per serving

Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

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STRAWBERRY SHORTCAKE CAKE - THE PIONEER WOMAN

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
From thepioneerwoman.com
Reviews 5
Total Time 46 minutes
Category dessert, main dish

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. Sift together flour, salt, baking soda, and corn starch.Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.Leave plain OR garnish with strawberry halves.IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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UPSIDE-DOWN STRAWBERRY SHORTCAKE RECIPE: HOW TO MAK…

For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
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Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 288 calories per serving

Preheat oven 350°. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

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NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...

Nadiya Hussain's delightful strawberry shortcake cupcakes from her BBC2 series Nadiya Bakes feature a biscuit base, strawberry cupcake centre and clotted cream icing.
From thehappyfoodie.co.uk

Prep time: 30 minutes, plus chilling. Cook time: 15 minutes

Begin by making the icing, as this needs chilling. Whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Chill in the fridge for at least 1 hour.

Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm star nozzle and put it back in the fridge while you get on with the baking.

Preheat the oven to180C/160C fan/gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. To the base of each one, add a cookie, then top that with a whole strawberry, pointy bit facing up.

Now make the cake batter by adding the clotted cream and sugar to a mixing bowl and beating them together until light and fluffy.

Add the eggs one at a time, mixing well after each one.

Add the vanilla bean paste and flour and mix until you have a smooth batter.

Divide the mixture up between the 12 cases, making sure that each delicious strawberry is fully encased, until you have no batter left.

Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.

Take out and leave in the tin for 10 minutes before transferring them to a cooling rack.

Pipe the frosting onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries.

Best kept in the fridge for up to 2 days.

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STRAWBERRY SHORTCAKE CAKE - THE PIONEER WOMAN

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. Sift together flour, salt, baking soda, and corn starch.Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.Leave plain OR garnish with strawberry halves.IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE RECIPE ...

Our Chocolate Cherry Dump Cake brings together the dream team – sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 340 per serving

Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

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