Strawberry Shortcake - Cake
Recipe: #19443
June 04, 2015
Categories: Desserts, Cakes, Strawberry, Brunch, Fathers Day July 4th, Labor Day, Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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 is 12 servings
Ingredients
- FOR CAKE
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- FOR TOPPING
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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 by Step Method
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
No special items needed.
1 Reviews
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