Strawberry Shortcake - Cake

12
Servings
20m
Prep Time
11-13m
Cook Time
31m
Ready In


"Really easy to make and the cake is delicious, very light and the perfect sweetness, it's the perfect cake for summertime, the cake is not really high, it's prepared like a biscuit because the cold butter is cut into the flour mixture"

Original recipe yields 12 servings
OK
  • FOR CAKE
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (165.2 g)
  • Calories 491.5
  • Total Fat - 27.6 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 96.6 mg
  • Sodium - 376.8 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 40.5 g
  • Protein - 4.9 g
  • Calcium - 113.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 22.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 450°F.

FOR THE CAKE


Step 2

In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.

Step 3

Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.

FOR THE TOPPING


Step 4

In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)

Step 5

Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

Tips & Variations


No special items needed.

Related

LuLuJ

We loved this delicious cake to use for Strawberry Shortcake. I didn't make the topping. We topped the piece of cake with strawberries and then another piece of cake, strawberries and whipped cream. Enjoyed very much by all!

review by:
(5 Jul 2022)