Monday, April 7, 2008

Strawberry Shortcake

Another birthday at the office, so an opportunity to bake something. The birthday girl requested strawberry shortcake, so here is my version.

I made a yellow cake from the King Arthur recipe and split it apart and put strawberries and Cool Whip between the layers and frosted and topped with more strawberries and frosted with Cool Whip.


1-1/2 sticks unsalted butter
1-3/4 cups granulated sugar
3/4 teaspoon salt
2-1/2 teaspoons baking powder
2 teaspoons vanilla
4 large eggs plus 2 yolks
2-3/4 cups all-purpose flour
1-1/2 cups milk, buttermilk, or yogurt (I used buttermilk)

16 ounces frozen sliced strawberries with sugar thawed
32 ounces Cool Whip defrosted

Preheat oven to 350 degrees.

In a large bowl, cream together the sugar, butter, salt, baking powder, and vanilla until the batter is fluffy. This should take at least five minutes. It's a good idea to have your butter and eggs at room temperature. Add the eggs and yolks one at a time. Beat thoroughly before adding the next. Then slowly fold in a third of the flour, then half of the milk, then another third of the flour, the remaining milk, and then the last of the flour. Only stir until mixed.

Pour into a 9 x 13 pan that has been sprayed with Pam or butter. Bake for 35 minutes. Cool completely and split cake horizontally. Spoon 1/2 the strawberries and juice on bottom layer. Add Cool Whip. Place second layer on top. Place remaining strawberries and juice and then frost with remaining Cool Whip. Slice strawberries on top for decoration.


Emiline said...

I love strawberry shortcake! This sounds like a good cake recipe. Did slicing it go well? I sliced my first cake this weekend and it was scary. Some layers were thicker than others. Oops.

Kevin said...

Cake, strawberries and cool whip make a super easy and really good treat.