STRAWBERRY SHORTCAKE CAKE KITS RECIPES

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STRAWBERRY SHORTCAKE CAKE | ALLRECIPES



Strawberry Shortcake Cake | Allrecipes image

A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.

Provided by Corine

Categories     Desserts    Fruit Desserts    Strawberry Dessert Recipes

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 1 10-inch layer cake

Number Of Ingredients 11

6 large egg whites, beaten
4 cups all-purpose flour
2?¼ cups white sugar
2 tablespoons baking powder
1?½ teaspoons salt
1 cup shortening
2 cups milk
3 teaspoons vanilla extract
4 pints fresh strawberries, hulled
½ cup white sugar, or more to taste
1?½ (8 ounce) containers frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.
  • Beat egg whites in a bowl for 1 minute; set aside.
  • Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.
  • While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.
  • Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.
  • Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.
  • Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.

Nutrition Facts : Calories 540.8 calories, CarbohydrateContent 81.1 g, CholesterolContent 2.8 mg, FatContent 21.7 g, FiberContent 3.1 g, ProteinContent 7.1 g, SaturatedFatContent 9.4 g, SodiumContent 511.4 mg, SugarContent 50.3 g

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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The perfect summer dessert from Delish.com.
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Total Time 1 hours
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  • 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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