Strawberry Shortcake Cake Recipe 445 Food

STRAWBERRY SHORTCAKE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
• Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
• In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

STRAWBERRY SHORTCAKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).
• To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
• Add the sour cream and vanilla, then mix until just combined.
• Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.
• Mix it together until just combined.
• Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.
• Carefully remove the cake from the pan and allow it to cool completely.
• Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).
• Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
• They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw.
• To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.
• Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake.
• To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.
• Lay the two halves cut side up.
• And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing.
• Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.
• Place the second layer on top, then spread the top with icing.
• Carefully ice the outside of the cake with the remaining icing.
• Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part.
• Store leftovers in the fridge. The cake can be made up to 24 hours in advance.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.

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.

STRAWBERRY SHORTCAKE CAKE

Steps:

• sift flour, salt, baking soda and corn starch.
• cream 9 Tb. butter with sugar until fluffy.
• Add eggs one at a time, mixing well.
• Add sour cream and vanilla and mix until combined.
• Add sifted ingredients and mix on low speed until barely combined.
• Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
• Remove cake from pan as soon as you pull it out of oven and cool completely.
• slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
• spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
• ICING:.
• cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
• Remove cake from fridge/freezer.
• Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
• leave plain or garnish with sliced strawberries.
• IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and sugar two 9" cake round pans.
• In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
• Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
• Combine strawberries, sugar, and vanilla in a medium bowl.
• To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
• Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
• Garnish with a whole strawberry and mint leaves, if desired.

STRAWBERRY SHORTCAKE

Steps:

• Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
• In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
• Blend in the butter.
• Add the milk and vanilla and mix well.
• Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
• Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
• Remove from the oven and cool.
• Place one cake upside-down on a serving platter and top with half the strawberries.
• Top with the remaining cake layer and the rest of the strawberries.
• Serve garnished with whipped cream.

STRAWBERRY SHORTCAKE CAKE

Steps:

• Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
• Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
• Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
• Add sour cream and vanilla and mix until combined.
• Add sifted dry ingredients and mix on low speed until just barely combined.
• Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
• Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
• After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
• To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
• Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
• Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
• Add the remaining icing to the top and around the sides, spreading evenly.
• Leave plain or garnish with strawberry halves.
• Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
• Store in the fridge!