Zutaten für Double Strawberry White Chocolate Shortcake
- 1 box (15.25 ounces) white cake mix
- 1/2 cup cornmeal
- 1 cup milk
- 4 large eggs
- White Chocolate Chips
- 2 tablespoons all-purpose flour
- 2 pounds fresh strawberries
- Non Dairy Whipped Topping
- Seedless Strawberry Jam
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Zubereitung von Double Strawberry White Chocolate Shortcake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Wash and slice 2 pounds of fresh strawberries. If strawberries are not very sweet, gently toss with 2 tablespoons of granulated sugar and let sit for 15 minutes.
- In a large bowl, whisk together 1 box (15.25 ounces) of white cake mix and 1/2 cup of cornmeal.
- Add 4 large eggs and 1 cup of milk to the dry ingredients. Beat on low speed until just combined.
- Increase speed to medium and beat for 3 minutes, or until the batter is light and fluffy.
- In a separate bowl, toss 1 cup of white chocolate chips with 2 tablespoons of all-purpose flour. Gently fold into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes cool, prepare the strawberry topping: In a small saucepan, gently heat 1/2 cup of strawberry jam until melted and smooth.
- Stir in the macerated strawberries (from step 2). Set aside.
- To assemble the shortcake, place one cake layer on a serving plate. Spread with 1/4 cup of melted jam.
- Top with 1 cup of whipped topping and half of the strawberry mixture.
- Place the second cake layer on top of the strawberries.
- Frost the top of the cake with the remaining whipped topping.
- Spoon the remaining strawberry mixture over the top of the whipped topping.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
32g
Carbs
9g
