1 hour Strawberry Shortcake
a great easy recipe for a 13x9 vanilla cake topped with stabilized whipped cream and strawberry, you'll never need to wonder what to serve again for dessert. Top with Blueberries or another fruit if desired.
Servings: 20 servings
Ingredients
- 2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 cup milk
- 1/2 cup melted cooled butter
- 1/4 cup oil
- 2 teaspoons vanilla extract or bean paste
Top of Cake
- 16 oz fresh strawberries washed dried, and cut
- 2 cups heavy cream whipped
- up to 1/4 cup granulated sugar
- 2 tablespoons dry milk to stabilize the whipped cream so it's won't be runny
- 1 teaspoon vanilla add a 1/2 teaspoon of lemon extract for a fun flavor option
Instructions
- Prepare a 13 x 9 pan with baking spray (use parchment on the bottom if you prefer and will be removing the cake from the pan to serve, not as essential if you will be serving it from the pan)
- In large mixer bowl beat sugar with eggs to combine completely.
- Add in flour, and baking powder and mix on low.
- Add in milk, butter, oil, and vanilla, and mix until creamy.
- Spread batter into prepared pan.
- Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool for at least 5 minutes if you will be removing the cake from pan and then place it on a cooling rack.
Top of Cake
- Prepare whipped cream topping. In a large mixer beat COLD heavy cream with dry milk, sugar, and vanilla until medium-firm peaks form.
- When the cake is cooled.
- Spread whipped cream over top of the cake with an offset spatula, then top with fresh strawberries.
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