Deer Lake Strawberry Shortcake

Deer Lake Strawberry Shortcake Recipe

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Ingredients

7 c
strawberries
1/4 c
sugar
2 c
whipping cream

CAKE INGREDIENTS

2.5 c
cake flour, sifted
1.5 c
sugar
3.5 tsp
baking powder
1/2 tsp
salt
1 c
milk
3/4 c
butter, softened
1 tsp
vanilla
2
eggs

How to Make Deer Lake Strawberry Shortcake

Step-by-Step

  • 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.

Printable Recipe Card

About Deer Lake Strawberry Shortcake

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy