Deer Lake Strawberry Shortcake1
By Just A Pinch KitchenCrew
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- 7 c
- 1/4 c
- 2 c
- whipping cream
- 2.5 c
- cake flour, sifted
- 1.5 c
- 3.5 tsp
- baking powder
- 1/2 tsp
- 1 c
- 3/4 c
- butter, softened
- 1 tsp
1Cake: Stir together flour, sugar, baking powder and salt.
2Add milk, butter and vanilla; beat at low speed just to blend.
3Beat at medium speed for 2 minutes, scraping down side and bottom of bowl twice; add eggs and beat for 2 minutes at medium speed.
4Grease and flour 9-inch square cake pan; line with waxed paper.
5Spread batter evenly in pan; bake in 350 degree oven for 45 to 55 minutes or until tester inserted comes out clean.
6Let cool in pan on rack for 10 minutes; turn out of pan to cool completely on rack. (Cake can be stored in airtight container for up to 1 day or frozen for up to 1 month).
7Slice berries and combine with sugar; let stand at room temperature for 1 hour.
8Whip cream, then slice cake into 2 layers; place bottom layer, cut side up, on serving plate.
9Reserve 2 cups berry mixture for topping; spoon remaining berry mixture over bottom layer and spread with about one third of the whipped cream.
10Top with second layer, cut side down, then ice sides and top with remaining cream. (Cake can be stored in refrigerator for up to 1 day.) - Spoon reserved berries over each serving.