STRAWBERRY SHORTCAKE POUND CAKE RECIPES RECIPES
STRAWBERRY SHORTCAKE (POUND-CAKE WAY) RECIPE - FOOD.COM
The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 pound cake loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
- Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
- Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
- Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
- Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
- Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Facts : Calories 273.1, FatContent 7, SaturatedFatContent 3.9, CholesterolContent 68.6, SodiumContent 254.8, CarbohydrateContent 49.1, FiberContent 1.5, SugarContent 34, ProteinContent 4.6
STRAWBERRY SHORTCAKE (POUND-CAKE WAY) RECIPE - FOOD.COM
The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 pound cake loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
- Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
- Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
- Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
- Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
- Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Facts : Calories 273.1, FatContent 7, SaturatedFatContent 3.9, CholesterolContent 68.6, SodiumContent 254.8, CarbohydrateContent 49.1, FiberContent 1.5, SugarContent 34, ProteinContent 4.6
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LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE) RECIPE - FOOD.COM
I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.
From food.com
Total Time 55 minutes
Calories 2164.4 per serving
From food.com
Total Time 55 minutes
Calories 2164.4 per serving
- Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
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STRAWBERRY SHORTCAKE TRIFLE RECIPE: HOW TO MAKE IT
As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 336 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 336 calories per serving
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
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STRAWBERRY SHORTCAKE TRIFLE RECIPE | ALLRECIPES
A light and delicious trifle that uses strawberry Jell-O® to bring out the fruity flavor.
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Desserts, Specialty Dessert Recipes, Trifle Recipes
Calories 379.5 calories per serving
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Desserts, Specialty Dessert Recipes, Trifle Recipes
Calories 379.5 calories per serving
- Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.
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SUPREME STRAWBERRY TOPPING | ALLRECIPES
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Side Dish, Sauces and Condiments, Sauces, Dessert Sauce Recipes
Calories 96.2 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Side Dish, Sauces and Condiments, Sauces, Dessert Sauce Recipes
Calories 96.2 calories per serving
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
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From jettskitchen.com
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STRAWBERRY SHORTCAKE WITH POUND CAKE - SAVOR THE BEST
Aug 09, 2018 · For the pound cake: Preheat oven to 325 degrees. Spray a standard 9 by 5-inch loaf pan with cooking spray. In a medium bowl, whisk the flour and salt together and set aside. Place the butter and cream cheese in a mixing bowl. Use an electric mixer to beat on medium speed until smooth.
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From saraleedesserts.com
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