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STRAWBERRY SHORTCAKE RECIPE
2 – 10” Round White cakes
1/2 cup strawberries (thawed frozen strawberries work best)
2 1/2 cups powdered sugar
1 quart heavy whipping cream
Slice the two 10” round cakes in half (vertically). Set aside.
In a food processor or mixer, blendstrawberries with 1 1/2 cups of powdered sugar.Blend until mixture is of a syrup-like consistency. Set aside.
Using a food processor or mixer, whip 1/2 cup of powdered sugar and 1/2 quart of whipping cream until whipped cream folds and holds form.This will have to be done twice.(It is better to do this step in halves.Refrigerate the second half until needed.)
Layering the cake:
Take one layer of cake and spread 1/3 of the strawberry mixture evenly over the cake.Top the strawberry mixture with the 1/4 of the whipped cream.Add the next layer of cake.Spread 1/4 whipped cream evenly over the cake.Add the next layer of cake.Spread 1/3 of the strawberry mixture evenly over the cake and top with 1/4 of the whipped cream.Add the next layer of cake.Spread the whipped cream evenly over the top of the cake.Drizzle the last 1/4 of strawberry mixture over the top and sides of the cake.