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deer lake strawberry shortcake

Ingredients For deer lake strawberry shortcake

  • 7 c
    strawberries
  • 1 tsp
    vanilla
  • 3/4 c
    butter, softened
  • 1 c
    milk
  • 1/2 tsp
    salt
  • 3.5 tsp
    baking powder
  • 1.5 c
    sugar
  • 2.5 c
    cake flour, sifted
  • CAKE INGREDIENTS
  • 2 c
    whipping cream
  • 1/4 c
    sugar
  • 2
    eggs

How To Make deer lake strawberry shortcake

  • 1
    Cake: Stir together flour, sugar, baking powder and salt.
  • 2
    Add milk, butter and vanilla; beat at low speed just to blend.
  • 3
    Beat at medium speed for 2 minutes, scraping down side and bottom of bowl twice; add eggs and beat for 2 minutes at medium speed.
  • 4
    Grease and flour 9-inch square cake pan; line with waxed paper.
  • 5
    Spread batter evenly in pan; bake in 350 degree oven for 45 to 55 minutes or until tester inserted comes out clean.
  • 6
    Let 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).
  • 7
    Slice berries and combine with sugar; let stand at room temperature for 1 hour.
  • 8
    Whip cream, then slice cake into 2 layers; place bottom layer, cut side up, on serving plate.
  • 9
    Reserve 2 cups berry mixture for topping; spoon remaining berry mixture over bottom layer and spread with about one third of the whipped cream.
  • 10
    Top 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.

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