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.
Author: Unknown // Category:
Strawberry Shortcake
Ingredients
Strawberries and whipping cream:
- 3 baskets of fresh strawberries
- 1/2 cup sugar
- Whipping cream
- Vanilla
Method
- Remove the stems from the strawberries. Slice into thin
(1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup
of sugar (depending on how sweet the strawberries are to begin with) and
mix into the strawberries. Set aside at room temperature to macerate
(which means that the sugar will soften the strawberries and help
release their juices).
- After the strawberries have been sitting for 20 minutes or so, take a
potato masher and mash them a little. Not too much, just enough to get
more juice out of them.
- Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
- To serve, break up one biscuit per person into big pieces into a
bowl. Ladle strawberries over the biscuit. Add a dolop of whipped
cream.
