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Be Mine Strawberry Shortcake
2 2/3 c All-purpose flour
2 ts DAVIS Baking Powder
1 1/4 c Sugar; divided
1/2 c FLEISCHMANN'S Margarine
1 ts Vanilla extract
1/2 c EGG BEATERS Real Egg Product
3/4 c Skim milk
3 pt Strawberries; divided
1 Container; (8-ounce) light prepared whipped topping
Combine flour and baking powder set aside. Reserve 2 tablespoons sugar. In large bowl, with electric mixer at medium speed, beat sugar, margarine and vanilla until creamy. Add egg product; beat 1 minute. Alternately add flour mixture and milk, blending well after each addition. Divide batter between a greased 8-inch round cake pan and a greased 8 x 8 x 2-inch pan. Bake at 350°F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. In medium bowl, mash 2 pints hulled strawberries and reserved 2 tablespoons of sugar; set aside. Hull and halve remaining strawberries. Place square cake on large plate. Cut round layer in half crosswise; place cut edge of each half against 2 adjacent sides of square cake to form a heart. Slice round and square layers in half horizontally to make 2 layers. Spread top of bottom layer with mashed strawberries; replace top layer, cut side down. Frost top with whipped topping garnish with strawberry halves.
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