Ingrédients pour Deluxe Strawberry Shortcake
- Not used in recipe
- Not used in recipe
- Not used in recipe
- Not used in recipe
- 4 large eggs
- 2 teaspoons vanilla extract (divided)
- 8 ounces cream cheese
- 1 ¾ cups granulated sugar and ½ cup powdered sugar
- 1 cup whipped topping
- 2 cups sliced fresh strawberries
- 1 cup (2 sticks) softened butter
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
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Comment préparer Deluxe Strawberry Shortcake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 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 are cooling, prepare the cream cheese frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1 cup whipped topping.
- Once the cakes are completely cool, layer one cake on a serving plate. Top with half of the cream cheese frosting and 2 cups sliced fresh strawberries.
- Repeat with the remaining cake, frosting, and strawberries.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
125g
Fat
52g
Carbs
15g
