Deluxe Strawberry Shortcake |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Janet Fant's tasty shortcake is perfect for the Fourth of July. âI love the moist, from-scratch flavor of this simple cake,â she writes from Denair, California. âIt's foolproof and always brings lots of compliments.â Ingredients:
1 package yellow cake mix (regular size) |
1 cup water |
1/2 cup sour cream |
1/3 cup canola oil |
3 eggs |
1 teaspoon vanilla extract |
filling: |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
3 cups chopped fresh strawberries |
fresh mint leaves, optional |
Directions:
1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired. Yield: 12 servings.
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