Recipe Talk

Hi,
I had a My Great Recipes card for a Strawberry Shortcake-type recipe, but it was a triple layer cake with fresh strawberries and cream cheese in the whipped frosting...I have lost it and now that strawberries are in season, my family would be so grateful...sorry, I don't know the number of the card or the group number, I only bought a few collections so I didn't save them.

Triple Layer Strawberry Shortcake
Recipe Adapted from "Sky High: Irresistible Triple-Layer Cakes"
Makes a triple layer 6" cake

Ingredients:

5 Tbsp unslated butter, at room temperature

2/3 cup sugar

1 tsp vanilla extract

2 eggs

1 1/2 cups cake flour

2 1/2 tsp baking powder

1/4 ts[ salt

2/3 cup buttermilk

1 1/2 cups non-dairy "Whip & Pour"

Fresh strawberry filling

Whole strawberries for garnishing

Method:

1) Preheat oven to 350 degrees. Grease bottoms and sides of cake pans. Line bottom with parchment paper and grease the paper.

2) Cream butter, 2/3 cup sugar and vanilla extract until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition.

3) In separate bowl, sift flour, baking powder and salt. Add to batter, alternating with buttermilk in 2 or 3 additions.

4) Divide batter evenly into the pans. Bake for 20 - 25 minutes until done. Allow to cool in pans for 10 minutes, then invert onto wire racks. Carefully peel off the paper and allow to cool completely.

5) In a large chilled bowl, whip the cream (you may add 1 Tbsp sugar if you like your cream to be slightly sweetened) until stiff.

To Assemble:

1) Place one cake layer, flat side up on serving plate. Top with 3/4 cup of fresh strawberry filling, spooning it over the entire layer and making sure any juices go onto the cake layer and not the plate. (I didn't spoon enough juices so the cake layers were slightly dry mid way)

2) Top this with 1 cup of the whipped cream, spreading evenly over the berries. Repeat with 2nd cake layer and another 3/4 cup filling and 1 cup whipped cream.

3) Top with the final cake layer, flat side up. Cover with the last of the whipped cream and garnish with whole berries.

4) For best flavours, cover the dessert with a cake dome or loose plastic wrap, refrigerate for about 2 hours before slicing/serving.

Fresh Strawberry Filling:

Clean and hull 2 pints of strawberries (small if possible) and slice into pieces about the thickness of a nickel. Place in a bowl. Add 2 tsp rosewater and 1/2 cup sugar. Stir to coat, cover and let berries macerate at room temperature for about 1 hour.

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Strawberry Angel Food Dessert By: TABKAT
"Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert."

Prep Time:
15 MinReady In:
15 Min

Original Recipe Yield 1 - 9x13 inch dish

Ingredients

1 (10 inch) angel food cake

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

1 (18 ounce) jar strawberry glaze

Directions

1.Crumble the cake into a 9x13 inch dish.

2.Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

3.In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Nutritional Information

Amount Per Serving Calories: 261 | Total Fat: 11g | Cholesterol: 27mg Powered by ESHA Nutrient Database

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Recipes Strawberry Shortcake Strawberry Shortcake
Recipe Courtesy of Paula Deen

Servings: 10-12 servings
Prep Time: 15 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

1 large angel food cake

For the custard:

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

1 cup sugar

3 tablespoons cornstarch

3 tablespoons strawberry gelatin (recommended: Jell-O)

1 cup water

2 cups fresh strawberries cut in 1/2 (if berries are extra large, they can be cut into quarters)

Whole fresh strawberries and mint leaves, for garnish

Directions

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Recipe courtesy Paula Deen

Thanks for the recipes.....looks like I have some experimenting to do... =)

It is worth necessary to have this recipe as it is really good to have in special occasions to treat your guests with after meal desert.