STRAWBERRY SHORTCAKE CAKE
I made this cake a few years ago on a whim . . . and what a delightful whim it turned out to be. It's a spin on strawberry shortcake, but the cake is, well, cake--not the biscuit-like disc in the classic strawberry shortcake recipe. I added cream cheese frosting instead of whipped cream, just for kicks, and it turned out to be just what the whole mess of deliciousness needed. This is one of my father-in-law's three favorite desserts. He likes to eat it for breakfast. I do too, now that I think about it!
Provided by Ree Drummond : Food Network
Categories dessert
Yield Makes one 10-inch cake
Number Of Ingredients 16
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 SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
SLAB STRAWBERRY SHORTCAKE
Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
- Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
- When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
TEXAS STRAWBERRY CRUNCH SHEET CAKE
Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
- Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
- Sift the flour, baking soda and salt into a large bowl.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
- Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
- Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
- Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
- Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
- For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
- For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
- Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
STRAWBERRY REFRIGERATOR SHEET CAKE
Make and share this Strawberry Refrigerator Sheet Cake recipe from Food.com.
Provided by tickeledpink
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Stir all the cake ingredients together.
- Add 1 large box frozen strawberries, thawed.
- Keeping back 3 T strawberries for the icing.
- Use a sheet cake pan, and bake at 350 for 25-30 minutes.
- For the icing: Mix together all ingredients.
- If too thick, add a little more juice or water.
Nutrition Facts : Calories 264.6, Fat 11.6, SaturatedFat 2.9, Cholesterol 48.4, Sodium 224.4, Carbohydrate 37.9, Fiber 0.3, Sugar 30.4, Protein 2.9
SHORTCAKE SHEET CAKE
Make and share this Shortcake Sheet Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375°F Spray bottom only of 13 x 9-inch pan. Combine flour and 2/3 sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk and egg; stir just until dry ingredients are moistened. Spread batter evenly in prepeared pan.
- BAKE 25 to 35 minutes or until golden brown.
- COMBINE cream and 1 tablespoon sugar in small bowl; beat until soft peaks form. Cut shortcake into 12 squares. Split squares; place on individual dessert plates. Fill each serving with strawberries. Top each with more strawberries and whipped cream.
Nutrition Facts : Calories 317.6, Fat 18.9, SaturatedFat 11.5, Cholesterol 73.8, Sodium 358, Carbohydrate 34.4, Fiber 2, Sugar 15.6, Protein 4
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY BISCUIT SHEET CAKE
In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 16
Steps:
- Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined.
- Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.
- Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.
- Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners' sugar on mediumhigh speed to stiff peaks.
- Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side.
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
STRAWBERRY SHORTCAKE SHEET CAKE RECIPE
This Strawberry Shortcake Sheet Cake is the perfect summer dessert and feeds a crowd!
Provided by Camille Beckstrand
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray a large jelly roll pan (15 x 10 x 1) with non-stick cooking spray (or grease and flour - whatever method you prefer).
- In a large bowl, mix together cake mix, pudding mix, sour cream, milk, oil, vanilla, and egg whites. Beat for about two minutes using electric mixer until batter is smooth.
- Pour batter into prepared pan and cook for 12-15 minutes or until cake springs back when lightly touched in the center. Remove from oven and let cool.
- Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well.
- Spread cream cheese layer over cooled sugar cake. Place in the fridge for about 30 minutes to let the cream layer set up.
- Top with fresh strawberries, cut, and serve.
Nutrition Facts : Calories 113 kcal, Carbohydrate 17 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 132 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
More about "strawberry shortcake sheet cake food"
STRAWBERRY SHORTCAKE SHEET CAKE | SOUTHERN LIVING
From southernliving.com
5/5 (3)Category Cakes
- Hull 1 pound of the fresh strawberries, and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)
- Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.
- Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.
- Meanwhile, stir together halved strawberries and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.
STRAWBERRY SHORTCAKE SHEET CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 1 min
BERRY SHORTCAKE SHEET CAKE | EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
STRAWBERRY SHEET CAKE WITH CREAM CHEESE FROSTING
From southernfoodandfun.com
STRAWBERRY SHORTCAKE SHEET CAKE - CELEBRATING SWEETS
From celebratingsweets.com
4.6/5 (10)Total Time 50 minsCategory DessertCalories 585 per serving
STRAWBERRY 'SHORTCAKE' LAYER CAKE - FOOD DUCHESS
From foodduchess.com
STRAWBERRIES-AND-CREAM SHEET CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
SHEET PAN STRAWBERRY SHORTCAKE — SALTNPEPPERHERE
From saltnpepperhere.com
STRAWBERRY SHORTCAKE CAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
STRAWBERRY SHEET SHORTCAKE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
FOOD FOR A YEAR — STRAWBERRY SHORTCAKE SHEET CAKE
From captainfoodforayearblog.tumblr.com
STRAWBERRY SHORTCAKE SHEETCAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
STRAWBERRY SHORTCAKE WITH ANGEL FOOD CAKE - JOYOUS APRON
From joyousapron.com
EASY STRAWBERRY SHORTCAKE SHEET CAKE RECIPES ALL YOU …
From stevehacks.com
WHAT KIND OF CAKE IS USED FOR STRAWBERRY SHORTCAKE?
From cheesecakecaffe.com
STRAWBERRY SHORTCAKE SHEET CAKE INSPIRED BY LITTLE
From foodtoforkwith.com
COOK THIS: STRAWBERRY SHORTCAKE FROM SHEET PAN EVERYTHING
From nationalpost.com
GLUTEN FREE STRAWBERRY SHORTCAKE SHEET CAKE RECIPE - FED & FIT
From fedandfit.com
STRAWBERRY SHEET CAKE (FROM SCRATCH) - SUGAR AND SOUL
From sugarandsoul.co
STRAWBERRY SHORTCAKE SHEET CAKE | WISH FARMS STRAWBERRY RECIPES
From wishfarms.com
BEST STRAWBERRY SHORTCAKE BIRTHDAY CAKE - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY SHORTCAKE SHEET CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
STRAWBERRY SHEET CAKE RECIPE | ALLRECIPES
From allrecipes.com
STRAWBERRY SHORTCAKE CAKE - PERSNICKETY PLATES
From persnicketyplates.com
EASY STRAWBERRY SHORTCAKE SHEET CAKE - ALEX BECKER MARKETING
From alexbecker.org
CHOCOLATE STRAWBERRY SHORTCAKE SHEET CAKE - WIFE MAMA FOODIE
From wifemamafoodie.com
STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SHEET-PAN STRAWBERRY SHORTCAKE WITH BLACK PEPPER, WHIPPED
From purewow.com
STRAWBERRY SHORTCAKE - PARENTSCANADA
From parentscanada.com
PEACH AND STRAWBERRY SHORTCAKE CAKE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
STRAWBERRY SHORTCAKE SHEET CAKE • FOOD FOR A YEAR:
From foodforayear.com
* STRAWBERRY SHORTCAKE SHEET CAKE | WHERE THE FOOD COMES FROM
From wherethefoodcomesfrom.com
STRAWBERRY SHEET CAKE - LIL' LUNA
From lilluna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love