Double Strawberry White Chocolate Shortcake – a delicious recipe with poundcake mix, cornmeal, milk, eggs, white chocolate chips, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
2
Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
3
In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
4
Toss the chopped chips with the flour and fold into the batter.
5
Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
6
To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.
433
kcal
Calories
21
g
Fat
48
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (16 ounce) box poundcake mix, 1/2 cup cornmeal, 1 1/2 cups milk, 2 eggs, and more.
Yes, Double Strawberry White Chocolate Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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