Strawberry Shortcake Pound Cake Way Recipes

STRAWBERRY POUND CAKE

Steps:

• Cream butter in a large bowl.
• Add sugar a little at a time.
• Add eggs, one at a time.
• Add vanilla and almond extracts.
• Slowly stir dry ingredients into batter, being careful not to overbeat.
• Grease and flour Bundt pan.
• Bake in preheated 325 degree oven for one hour and 25 minutes.
• Cool in pan for 20 minutes, then remove to cooling rack.
• After it cools, dust with powdered sugar (optional) and serve. Enjoy!

SHORT CUT STRAWBERRY SHORT CAKES

Steps:

• Mix the strawberries in a bowl with confectioners' sugar and lemon juice; allow to stand about 15 minutes to form juice. Stir several times.
• Place a slice of pound cake onto a dessert plate, and spoon about 1/3 cup of strawberries and juice over the cake. Place a dollop of whipped topping on the berries, and top with another cake slice. Spoon another tablespoon or so of strawberries over the top to serve.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE (POUND-CAKE WAY)

Steps:

• In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
• Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
• Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
• Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
• Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
• Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
• Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!

STRAWBERRY SHORTCAKE CAKE

Steps:

• Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
• Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
• Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
• Add sour cream and vanilla and mix until combined.
• Add sifted dry ingredients and mix on low speed until just barely combined.
• Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
• Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
• After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
• To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
• Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
• Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
• Add the remaining icing to the top and around the sides, spreading evenly.
• Leave plain or garnish with strawberry halves.
• Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
• Store in the fridge!