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Name: Strawberry Shortcake Deluxe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 Eggs; 3 pt Large strawberries; 3 c Heavy cream; 2 ts Vanilla extract; 1 pk Lemon-chiffon cake mix; 1 tb Lemon Peel grated; 1/3 c Red currant jelly

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INGREDIENTS

2 Eggs
3 pt Large strawberries
3 c Heavy cream
2 ts Vanilla extract
1 pk Lemon-chiffon cake mix
1 tb Lemon Peel ; grated
1/3 c Red currant jelly

Servings

INSTRUCTIONS

1. Preheat oven to 350F. 2. Prepare lemon chiffon cake mix as package label directs, adding lemon peel with 2 eggs called for. Turn into 2 9x9x2" baking pans. 3. Bake 30-35 min, or until surface springs back when gently pressed with fingertips. Invert pans immediately by hanging each between 2 other pans. Let the cakes cool completely - about 1 1/2 hours. 4. Meanwhile, wash strawberries and hull them. Refrigerate until they are needed. 5. In large bowl, combine cream, sugar, and vanilla. Refrigerate until well chilled - at least 1 hour. Then beat with electric mixer, at medium speed, until stiff. Return to refrigerator until needed. 6. To assemble cake: Set aside in refrigerator 1 cup of whipped cream, for decorating the cake. Select 16 of the largest strawberries, and set them aside in refrigerator, for decorating the cake. 7. Split one cake into 2 even layers. (Wrap and freeze second cake.) Place bottom layer, cut side up, on serving tray. Spread with about 1 cup whipped cream. Top with remaining strawberries, standing each berry, hulled side down, in cream. Spread whipped cream around berries to make layer even. Top with other cake layer, cut side down, pressing gently. 8. Spread top and sides with thin layer of whipped cream. Refrigerate cake at least 2 hours. 9. Shortly before serving, melt currant jelly over low heat. Brush jelly on reserved strawberries. Arrange berries in 4 rows on cake. With reserved whipped cream, in pastry bag with number 6 star tip, decorate cake as desired. Serve at once, or refrigerate until needed. Source unknown. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

NOTES

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Strawberry Shortcake Deluxe

2 Eggs
3 pt Large strawberries
3 c Heavy cream
2 ts Vanilla extract
1 pk Lemon-chiffon cake mix
1 tb Lemon Peel grated
1/3 c Red currant jelly

1. Preheat oven to 350F.   2. Prepare lemon chiffon cake mix as package label directs, adding lemon  peel with 2 eggs called for. Turn into 2 9x9x2" baking pans.   3. Bake 30-35 min, or until surface springs back when gently pressed with  fingertips. Invert pans immediately by hanging each between 2 other pans.  Let the cakes cool completely - about 1 1/2 hours.   4. Meanwhile, wash strawberries and hull them. Refrigerate until they are  needed.   5. In large bowl, combine cream, sugar, and vanilla. Refrigerate until  well chilled - at least 1 hour. Then beat with electric mixer, at medium  speed, until stiff. Return to refrigerator until needed.   6. To assemble cake: Set aside in refrigerator 1 cup of whipped cream, for  decorating the cake. Select 16 of the largest strawberries, and set them  aside in refrigerator, for decorating the cake.   7. Split one cake into 2 even layers. (Wrap and freeze second cake.) Place  bottom layer, cut side up, on serving tray. Spread with about 1 cup whipped  cream. Top with remaining strawberries, standing each berry, hulled side  down, in cream. Spread whipped cream around berries to make layer even. Top  with other cake layer, cut side down, pressing gently.   8. Spread top and sides with thin layer of whipped cream. Refrigerate cake  at least 2 hours.   9. Shortly before serving, melt currant jelly over low heat. Brush jelly  on reserved strawberries. Arrange berries in 4 rows on cake. With reserved  whipped cream, in pastry bag with number 6 star tip, decorate cake as  desired. Serve at once, or refrigerate until needed.   Source unknown.    Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 16 Servings

Calories: 136
Calories from Fat: 102 (75%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 0.7g
Cholesterol 162.8mg		50 %
Sodium 53.8mg		2 %
Potassium 63.5mg		2 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.1g
Protein 4.4g		6 %
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.

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Calories per serving: 136

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