he coffee. Note: Double the recipe to make 2 trays of
Prepare and bake shortcake in 8 x 1 1/2-inch round baking pan; remove from pan and cool on rack about 5 minutes.
Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.
Place bottom layer on serving plate.
Spread a little softened butter over bottom layer.
Assemble strawberry shortcake by cutting two slices of the pound cake for each serving and then slicing those in half.
In an individual dessert bowl, place the 4 pieces of pound cake across from each other vertically, so they are sticking upright out of the bowl.
Spoon defrosted strawberries onto cake. Add one scoop of vanilla ice cream, and then top with whipped cream. Serve immediately.
Continue with remaining three servings.
Filling.
Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
Place strawberry mixture in refrigerator for 1 hour to chill.
Whipped cream.
In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Beat whipped topping and cream cheese together in a bowl with an electric mixer.
Gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
Stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.
Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour.
Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.
Mix gel and strawberries together.
Tear cake in little pieces.
Put strawberry mixture on top of cake.
Spread Cool Whip on top.
Place shortcake on a plate and spread peanut butter into the cup of the cake. Top with whipped cream and strawberries; drizzle chocolate syrup over the top.
liced strawberries, then top with strawberry ice cream and smooth into
Mix jello and cake mix together.
Mix Wesson oil with eggs, one at a time.
Pour oil and egg and mix well.
Divide into three 9-inch cake pans.
Bake in a 350\u00b0 oven until brown.
Use strawberry shortcake filling.
Pre Heat oven to 375 degrees.
Grease 9 inch pie dish.
Combine the flour, Splenda, baking powder, and salt in a medium bowl.
Cut the butter into the dry ingredients with a pastry blender or a large fork.
Whisk the egg into the milk.
Make a well in the center of the dry ingredients and pour the wet mixture into the well.
Mix with a fork until the ingredients just stick together.
Spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake ...
tir in 1/4 cup strawberry jam; set aside.
Cut
he waxed paper. Note: Original recipe has you using a rolling
irections on back of cake recipe box.
Pour cake batter
For the shortcake:.
Preheat the oven to
o dry ingredients in the recipe of baking powder biscuit dough
alf of each shortcake, then cover with the shortcake top. Spread on
Slice strawberries and mix with 1/4 cup sugar. Set aside.
Mix the Bisquick, 2 tablespoons sugar, and milk.
Drop onto a cookies sheet in four equal-sized cakes.
Bake at 425\u00b0F for 10-12 minutes, until lightly brown.
Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
oil or parchment paper for easy clean up.
Place White
pread 1/2 of the strawberry topping over the batter.