Strawberry Shortcakes Recipe

Name: Strawberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups cake flour; 1 1/2 teaspoons baking powder; 1 cup plus 1 tablespoon sugar; 1/2 8-ounce package cream cheese, room temperature; 1/4 cup (1/2 stick) unsalted butter, room temperature; 3/4 cup whole milk; 2 large eggs; 1/4 teaspoon vanilla extract; 2 pounds strawberries, hulled, divided; 1/4 cup water; 3 tablespoons sugar, divided; 2 teaspoons fresh lemon juice; 1 1/2 cups chilled whipping cream; 1 1/2 tablespoons powdered sugar plus additional for sprinkling; 3/4 teaspoon vanilla extract

Servings: persons

Nonstick vegetable oil spray
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 cup plus 1 tablespoon sugar
1/2 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup whole milk
2 large eggs
1/4 teaspoon vanilla extract
2 pounds strawberries, hulled, divided
1/4 cup water
3 tablespoons sugar, divided
2 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
1 1/2 tablespoons powdered sugar plus additional for sprinkling
3/4 teaspoon vanilla extract

1
Preheat oven to 350u00b0. 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.
2
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.
3
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.
4
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.

1053

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, 1 cup plus 1 tablespoon sugar, and more.

Yes, Strawberry Shortcakes 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.

Strawberry Shortcakes

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