STRAWBERRY SHORTCAKES
Categories Cake Mixer Dessert Bake Kid-Friendly High Fiber Strawberry Spring Shower Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
- Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
- For sauce:
- Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
- Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.
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Arie Belekoukias
[email protected]Thank you for sharing this recipe!
Tanisha Washington
[email protected]This recipe is a great way to use up fresh strawberries. The shortcakes are light and fluffy, and the strawberries add the perfect amount of sweetness. I love that this recipe is so easy to make - I can have it on the table in under an hour. It's als
Bahaa Alsamman
[email protected]I'll be making this again and again.
Fishing 727
[email protected]This recipe is a keeper!
Kesha Race
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The shortcakes are light and fluffy, and the strawberries add the perfect amount of sweetness. I love that this recipe is so easy to make - I can have it on the table in under an
Joe Bakeman
[email protected]Two thumbs up!
Browny Girl
[email protected]The best strawberry shortcakes I've ever had!
Swapon Mahmud
[email protected]I made these strawberry shortcakes for a potluck and they were a huge hit. Everyone loved them! The shortcakes were fluffy and moist, and the strawberries were perfectly sweet and tart. I will definitely be making these again.
Taijul Islam ALamim
[email protected]Yum!
Ja Mes
[email protected]Easy peasy lemon squeezy!
Jamil Khattak
[email protected]I've made this recipe several times and it never disappoints. The shortcakes are always moist and flavorful, and the strawberries add the perfect amount of sweetness. I love that this recipe is so versatile - I can use different berries or even peach
Ana Medru
[email protected]This recipe was a hit at my daughter's birthday party. The shortcakes were light and fluffy, and the strawberries were perfectly sweet. I will definitely be making this recipe again.
Magar Tara
[email protected]5 stars!
Muhammad Asim Gafurullah
[email protected]Delicious and easy to make!