Gooey Butter Strawberry Shortcake Recipe 455 Food

STRAWBERRY OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°.
• Lightly grease a 13x9-inch baking pan.
• In a large bowl, combine cake mix, butter, and 1 egg.
• Press mixture into bottom of prepared pan.
• In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
• Gradually beat in confectioners¹ sugar until combined.
• Stir in strawberries.
• Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
• Cool completely; cut into squares to serve.
• Garnish with sweetened whipped cream and strawberries, if desired.

GOOEY BUTTER STRAWBERRY SHORTCAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. MAKE THE CRUST Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom and up the sides of a 10" cast iron skillet. This step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky. MAKE THE FILLING Cream the butter and sugar until fluffy and pale yellow (about 2 to 3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar. (I forgot to do this, and did it afterwards. Oops). BAKE AND ASSEMBLE THE CAKE Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30 minutes). Some jiggle is fine - do not overcook! It'll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve. NOTE If you don't have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I'd use a glass one if you have it, and check it early and often. Remove when there's some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

JAPANESE STRAWBERRY SHORTCAKE

Steps:

• Gather all the ingredients.

MY FAVORITE STRAWBERRY SHORTCAKE

Steps:

• 1. Place sliced strawberries in a bowl and sprinkle with suger. Cover and place in the refrigerater until needed.
• 2. For Glaze: In a medium saucepan, whisk together sugar, cornstarch and lemon-lime soda pop. Over medium high heat, bring to a boil. Boil 1 minute or until slightly thickened. Romove from heat and add lemon juice and strawberry gelatin. Set aside to cool.
• 3. For Shortcake: Preheat oven to 425 degrees and set rack to middle position. Cut butter into pieces. Mix the flour, baking powder, salt and sugar. Using either a pastry cutter or food processor cut butter into flour mixture until it resembles course meal. With a fork, stir in the half and half, just until the dough is moist. Let stand for 1 minute. Lightly flour a workstation and turn the dough onto it. Fold the dough over on itself 2-3 times, until it is holding together and less sticky. Gently pat the dough into a 6"x12" rectangle. Using a pizza cutter, cut the dough into 8 pieces. Transfer to a buttered foil-lined baking sheet. Optional step is to brush tops with milk and sprinkle with sugar. Bake 10-12 minutes until golden brown.
• 4. Assembly: Split each biscuit horizontally with a serrated knife. Spoon strawberries onto both halves. Spoon glaze over berries. Place dollop of whipped topping on top of glaze. Serve.
• 5. Tips: All items can be stored in fridge separately until ready to serve. To spoon the glaze on top of berries after it has been refrigerated, just microwave for a minute or two to make it come back to a more liquid state. I like to bake extra shortcakes and store them in the freezer for later use. You can use fresh or frozen berries. I buy local berries when they are in season, cap them, dry them, lay them in a single layer on a baking sheet freeze then put in a ziplock bag.