Strawberry Shortcake
Instructions. Preheat the oven to 350°F and line a 8 inch round pan with parchment paper on the bottom and either spray the sides with cookie spray or butter and flour them. Set aside. In a large mixing bowl combine the flour, baking powder, sugar, and salt and mix to combine.
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Preheat oven to 350°F. In a medium bowl, whisk flour, baking powder and salt until combined. Set aside. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined.
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Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl. Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.
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Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices. Make the biscuits: Preheat oven to 400°F (204°C).
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Bake the yellow cake according to the package instructions for a 9 x 13-inch baking pan. Prepare the frosting in a separate mixing bowl using an electric hand mixer. Fold in the whipped topping to complete the fluffy whipped cream cheese topping. Stir together the sliced strawberries and glaze.
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Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, a cup at a time, mixing until just barely combined. Fold in the vanilla and salt, and transfer the batter to the prepared pans. Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean.
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Composing the birthday cake. Level the 2 cakes with a wire layer cake cutter or with a long knife. Remove the top. Place the first cake layer on a serving dish. Pour the strawberry coulis over the first layer and spread uniformly. Spread over half of the whipped cream. Arrange the thinly sliced strawberries.
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Make icing: combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt. Mix until light and fluffy. Spread strawberries evenly over each cake. Then place cake topped with strawberries in the freezer for 5-10 minutes, just to make icing easier. Remove from freezer.
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In a mixer add the cake mix, flour, sugar, sour cream, water, oil and strawberry gelatin mix. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds. Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife comes out clean.
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Aug 23, 2018 - Explore Pat Korn's board "Strawberry Shortcake Cakes", followed by 5,144 people on Pinterest. See more ideas about strawberry shortcake, strawberry shortcake cake, strawberry shortcake party.
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Cover and refrigerate until ready to use. Make the vanilla sponge cake: Preheat your oven to 350°F. Line the bottom and sides of 2 (9 inch) cake pans with parchment paper, and set aside. Sift your flour, salt, and baking powder into a medium sized bowl, and set aside. In a large bowl, combine eggs and sugar.
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Once the cake has cooled, add cream cheese, sugar, lemon juice, vanilla, and salt to a large bowl. Beat with a handheld mixer at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down sides as needed. Only begin to add the heavy cream once the cream cheese mixture is very light. Add heavy cream.
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Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
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Spread whipped onto the inside of cooled cake. Bake the shortcake: Pour the cake batter into an 8-inch round pan and bake for 20-25 minutes. Remove from oven and place on a cooling rack to cool completely. Make the whipped cream: In a bowl or stand alone mixer, beat the cold whipped cream until soft peaks form.
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In a medium sized mixing bowl, whisk together the all purpose flour, baking powder, and salt. In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the unsalted butter, vegetable oil, and sugar on medium-high speed for two minutes.
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In a large bowl, whisk together the flour, baking powder, and salt until combined. In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes. Add the eggs (one at a time) followed by the vanilla and oil, mixing until combined.
