Author: Unknown // Category:
Strawberry Shortcake
Ingredients
- 1 package (18-1/4 ounces) yellow cake mix
- 1 cup water
- 1/2 cup sour cream
- 1/3 cup canola oil
- 3 eggs
- 1 teaspoon vanilla extract
FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3 cups chopped fresh strawberries
- Fresh mint leaves, optional
Directions
- In a large bowl, combine the first six ingredients;
beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour
into two greased and floured 9-in. round baking pans.
- Bake at 350° for 20-25 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese and sugar
until smooth. Fold in whipped topping. Place one cake on a serving
plate; top with half of the cream cheese mixture and strawberries.
Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves
if desired. Yield: 12 servings.
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