Strawberry Shortcake Cake Good Humor Bar Copycat Recipes

STRAWBERRY SHORTCAKE CAKE (GOOD HUMOR BAR COPYCAT)

Steps:

• How To Make Strawberry Cake:Preheat oven to 350*. Line 2 - 9 inch round cake pans with parchment paper and set aside. In a mixer add the cake mix, flour, sugar, sour cream, water, oil and Jell-o mix. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds. Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife comes out clean. If you need to add more time, do it in 3-minute increments. Let cool completely. Put one cake on a plate or cake stand. I like to flip the cake into my hand and remove the parchment paper and then put it baked side down on the cake plate. Trim the cake to make it even. (You can place the cakes in the freezer to handle them easier.) How To Make the Vanilla FrostingUse the paddle attachment on your stand-up mixer and beat the butter on medium speed until smooth. Turn the speed to low and slowly add the powdered sugar until it is mixed in. Slowly add the vanilla and heavy cream. Turn the mixer up to medium speed and mix for 1 minute until creamy. Add additional heavy cream, if you desire a creamier frosting. How To Make The Strawberry Eclair CrumblePulse the Golden Oreos in a food processor until they are crumbly. Mix together the crumbled Oreos, butter, and the strawberry Jell-O powder. Set on a cookie sheet lined with parchment paper and let it "dry" for about an hour. How To Assemble the Strawberry Shortcake Eclair CakeSet one of the cakes on a plate. Add about 1 cup of icing and top it with the other white cake. Start frosting the sides with an icing spatula. Once the sides are covered, add frosting and spread until the whole cake is covered. Place some wax paper under the cake plate. Add some of the strawberry eclair crumble into your hand and place it along the sides of the cake. Go completely around the cake. You can scoop up what falls on the wax paper. Add the crumble to the top of the cake until as much of the white frosting is covered. Serve and enjoy!

STRAWBERRY SHORTCAKE BARS

Steps:

• Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
• In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
• Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.
• In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
• Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.
• In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
• Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

STRAWBERRY SHORTCAKE CAKE

Steps:

• For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
• Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
• Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
• For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
• Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
• Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
• Leave plain or garnish with strawberry halves. Serve slightly cool.