Grannys Strawberry Layered Dessert Food

GRANDMA'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

GRANNY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 375°.
• Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
• Use two or three tablespoons of cake mix to dust the greased cake pans.
• In a large mixing bowl, combine cake mix and gelatin and salt.
• Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
• Divide cake mix equally between two or three cake pans.
• Quickly place cake pans in the oven and immediately reduce heat to 350º.
• Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
• Cool in pan, on wire rack for 15 minutes.
• Remove from pan.
• I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
• For frosting: Mix butter on low speed for 1 or 2 minutes.
• Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
• About 4 minutes.
• When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
• Place the second layer on the first and put a thin layer of frosting on it.
• Top with the third layer and frost top and sides with remaining frosting.
• If you only make two layers use a thicker layer of frosting between the two layers.
• Allow cake to sit for at least four to six hours before serving.
• Overnight is much better.

GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
• Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
• Sandwich cake layers with frosting; spread remaining frosting over the top and sides.

LAYERED STRAWBERRY DESSERT

Steps:

• Mix wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries.
• Refrigerate 4 hours. Spread with remaining COOL WHIP just before serving.