Strawberry Shortcake
Course: Cake, DessertServings
24
servingsPrep time
30
minutesCooking time
20
minutesTotal time
1
hour20
minutesThis strawberry shortcake is a summer favorite and a huge hit at family gatherings! The fresh strawberries layered on top of a moist, slightly dense cake with a cream cheese layer is absolutely divine!
Ingredients
3 eggs
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cup white rice flour
1 /4 cup tapioca starch
1/2 cup potato starch
2 teaspoons xanthan gum
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup plain or vanilla yogurt
1 teaspoon vanilla
2 8-ounce packages cream cheese, softened
2 cups powdered sugar
8 ounces frozen whipped topping, slightly thawed
1 package Strawberry Danish Dessert
7 – 8 cups strawberries, sliced (3-4 lbs fresh strawberries)
Directions
- Preheat oven to 350 degrees.
- Beat eggs and sugar in a stand mixer until fluffy and lemony yellow.
- Add softened butter and mix until well combined.
- In a small bowl mix together the dry ingredients – rice flour, tapioca starch, potato starch, xanthan gum, salt, and baking powder. Add the mixture to the eggs, butter and sugar and mix until fully incorporated.
- Add yogurt and vanilla and mix until combined.
- Pour batter into a greased cookie sheet and bake for 18 – 20 minutes, until toothpick comes out clean. Cool cake completely.
- Cook Strawberry Danish dessert using the Pie Glaze recipe on the box (1 3/4 cup water to 1 package Danish Dessert.) Let cool to room temperature.
- Whip together cream cheese and powdered sugar using a hand mixer or stand mixer. Add whipped topping and mix completely. Spread on cooled cake.
- Wash the strawberries, remove the stems and slice.
- Gently fold the cooled danish dessert into the strawberries. Spread berry mixture over the top of the cream cheese layer. Enjoy immediately, or chill in refrigerator.
One Response
I may give this one a try. I probably will have to use a ready made cake mix though, if I'm too lazy to whip it up myself. I love strawberry desserts!