Cottage Pudding Cake For Strawberry Shortcake Food

TWISTED STRAWBERRY SHORTCAKE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
• Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
• Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
• Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY SHORTCAKE CAKE

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.

COTTAGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
• To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
• Slice cake into 2-inch pieces and place each piece in a bowl to serve.
• Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
• Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

STRAWBERRY VANILLA PUDDING SHORTCAKE

Steps:

• In large bowl, combine the cool pudding and the milk.
• With wire whisk, beat until well blended.
• Slowly stir in 1 cup of Cool Whip.
• Layer the pound cake, then strawberries, then pudding.
• Layer again, with the cake, berries, and then Cool Whip.
• Serve up and enjoy!

STRAWBERRY SHORTCAKE CHEESECAKE CAKE!

Steps:

• Preheat your oven to 350 degrees and prepare an 8" springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
• To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
• Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
• Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
• Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
• Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
• Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
• Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
• With the mixer on low speed, slowly add the butter into the flour mixture.
• In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
• Slowly add the wet ingredients into the flour mixture and mix well.
• Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
• Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
• Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.
• In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
• Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.
• Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.
• Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
• Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
• Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
• Use your hand to gently press the crumble around the sides and top of the cake.
• Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.

STRAWBERRY SHORTCAKE

Steps:

• Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.
• Preheat oven to 375 degrees.
• Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.
• Bake for 8-10 minutes until they are slightly toasted.
• Remove from oven and cool.
• In clear glasses, layer the angel food cake, strawberries and whipped cream. Repeat layer once again and top with whipped cream.
• Serve immediately.