liced strawberries, then top with strawberry ice cream and smooth into
For the shortcake:.
Preheat the oven to
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.
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.
ith a lid and steam for 25 minutes. When removing the
et the coffee pot aside, for coffee to cool somewhat.
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.
ortilla press was much easier for both adult and child.
he freezer during shortcake cooking time.
Remove shortcake from pan and
epeat layering in this order for remaining cake, glaze, and custard
bout 6 x 8 inches). For the best results, handle the
risco shortening, butter and sugar for about 2 minutes.
Add
tir in 1/4 cup strawberry jam; set aside.
Cut
nch pan.
Mix the strawberry slices with the glaze; chill
FOR THE STRAWBERRIES: In a container
pread 1/2 of the strawberry topping over the batter.
Shortcake: Heat oven to 450 degrees.<
our preferably).
Prepare the shortcake.
Set oven to 375
utter a pan and bake for 12-18min at 450 degrees
n prepared pan.
Bake for 8-10 mins, until crisp