Try this Deer Lake Strawberry Shortcake recipe, or contribute your own.
Suggest a better descriptionCake: Stir together flour, sugar, baking powder and salt. Add milk, butter and vanilla; beat at low speed just to blend. Beat at medium speed for 2 minutes, scraping down side and bottom of bowl twice. Add eggs; beat for 2 minutes at medium speed. Grease and flour 9-inch (2.5 L) square cake pan; line with waxed paper. Spread batter evenly in pan; bake in 350 degree F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes; turn out of pan to cool completely on rack. (Cake can be stored in airtight container for up to 1 day or frozen for up to 1 month). Slice berries and combine with sugar; let stand at room temperature for 1 hour. Whip cream. Slice cake into 2 layers; place bottom layer, cut side up, on serving plate. Reserve 2 cups berry mixture for topping. Spoon remaining berry mixture over bottom layer; spread with about one third of the whipped cream. Top with second layer, cut side down. Ice sides and top with remaining cream. (Cake can be stored in refrigerator for up to 1 day.) Spoon reserved berries over each serving.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 16 | ||
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Calories: 661 | ||
Calories from Fat: 117 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 59.9mg | 18 % | |
Sodium 156.1mg | 5 % | |
Potassium 206.8mg | 5 % | |
Total Carbohydrate 130g | 38 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 127.4g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 661
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