Ingredients
-
4
-
1
-
2
-
2
-
3
-
1/2
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Strawberry Shortcake, , This was a decent cake. I chose to make this one because it didn’t require eggs since my son is allergic to eggs. It was enjoyed by all, but I did taste the aftertaste mentioned in another comment. It was still drier than I like although I’m finding that’s typical for this kind of cake, but it worked for what I was looking for. My only complaint about making it was that the batter was really sticky making it really hard to spread in the pans.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Toss the Strawberries With 1 Cup 250 Ml Sugar in a Bowl and Refrigerate For at Least 1 Hour. |
|
2
Done
|
in a Separate Bowl Combine the 2 Tablespoons Sugar, Flour, Baking Powder, and Salt. |
|
3
Done
|
Blend in the Butter. |
|
4
Done
|
Add the Milk and Vanilla and Mix Well. |
|
5
Done
|
Grease Two 8-Inch 20 Cm Round Cake Pans and Divide the Batter Between Them. |
|
6
Done
|
Bake in a Preheated 450f 230c Oven For 12 to 15 Minutes, Until Golden Brown. |
|
7
Done
|
Remove from the Oven and Cool. |
|
8
Done
|
Place One Cake Upside-Down on a Serving Platter and Top With Half the Strawberries. |
|
9
Done
|
Top With the Remaining Cake Layer and the Rest of the Strawberries. |
|
10
Done
|
Serve Garnished With Whipped Cream. |
