STRAWBERRY SHORTCUT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
- Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
- For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
- To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
- Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
EASY STRAWBERRY SHORT-CUT CAKE
This recipe comes from the back of a marshmallow package, I make this when I am short on time, it is very easy to prepare, and the results are delicious.(note: this can be made using a homemade white cake recipe)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 13x9 inch cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 9x13-in baking pan.
- Sprinkle the marshmallows evenly over the bottom on baking pan.
- In a bowl, combine thawed strawberries and Jello gelatin; set aside.
- In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
- Pour the cake batter over the marshmallows in the bottom of pan.
- Spoon the strawberry/gelatin mixture evenly over batter.
- Bake for 35-40 mins, or until cake tests done.
- Cool completely.
- Invert cake to a serving dish.
- Serve with whipping cream if desired.
Nutrition Facts : Calories 305.1, Fat 11.6, SaturatedFat 1.8, Cholesterol 35.2, Sodium 333.9, Carbohydrate 47.6, Fiber 1.4, Sugar 34.1, Protein 3.8
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
EASY STRAWBERRY SHORTCAKE
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.
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