Frosted Strawberry Shortcake

Name: Frosted Strawberry Shortcake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 1 teaspoon baking powder; 237 milliliters butter, softened; 59 milliliters cornstarch; 5 eggs; 710 milliliters all-purpose flour; 237 milliliters chilled heavy cream; 237 milliliters milk; 1 teaspoons salt; 4 strawberries, halved for garnish; 1 Tbsp water; 59 milliliters white sugar

Frosted Strawberry Shortcake might be just the dessert you are searching for. One serving contains 462 calories, 8g of protein, and 30g of fat. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of sugar, strawberries, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. Mini Strawberry PopTarts, and Strawberry Frosted Donuts.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. In a bowl, whisk together the flour, baking powder, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Oven

Frying Pan

In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes.

Ingredients you will need

Almond Extract

Butter

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Hand Mixer

Bowl

Pour the batter into the prepared cake pan.

Equipment you will use

Cake Form

Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. Allow to cool completely.

Equipment you will use

Toothpicks

Oven

While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes.

Ingredients you will need

Strawberries

Juice

Sugar

Equipment you will use

Sauce Pan

Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Set the filling aside and allow to cool for 5 minutes.

Ingredients you will need

Strawberries

Corn Starch

Water

Equipment you will use

Bowl

Remove cake from pan, and cut in half horizontally.

Equipment you will use

Frying Pan

Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake.

Ingredients you will need

Strawberries

Spread

Place the top half of the cake on top of the filling. Chill the cake in the refrigerator until the filling has set, about 1 hour.

Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks.

Ingredients you will need

Whipped Cream