Monday, June 13, 2016

Strawberry Shortcake Bars

Strawberry Shortcake Bars
Cook's notes: Juicy strawberries top this flavorful butter-vanilla cake making it the perfect summer dessert. Since the suggested pan size is 9 x 13 the batter is rather thin and it is not a high cake. Using a slightly smaller rectangular pan size would be another option or a 9 x 9 pan creating a higher cake. It was a straightforward recipe, easy to put together. Recipe from divascancook.com
Ingredients:
Butter Vanilla Cake 
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  •  2 large eggs
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1-1/2 cups flour
  • 3/4 cup milk
  • 1 tsp. vanilla 
  • 2 cups diced strawberries
Cream Layer
  • 4 oz. cream cheese, softened
  • 1-8 oz. container of Cool Whip (made with real cream)
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla 
Directions:
  • Preheat oven to 350 degrees. 
  • Beat sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition . Beat until all ingredients are combined, stir in vanilla.
  • Pour batter into a greased 9 x 13 pan and bake 18 minutes. Be sure not to overbake.  Let cake cool completely before adding cream layer. 
  • In a large bowl, cream the cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream mixture over cooled cake. 
  • Dice strawberries up and refrigerate.  
  • Refrigerate cake for 3 hours. To serve, cut cake in squares and top with diced strawberries.   

Helpful Baking Hints
Great link to a chart that will help you with pan conversions. 
http://dish.allrecipes.com/cake-pan-size-conversions/
27 Amazing Charts That Will Turn You Into a Baking Whiz

1 comment:

  1. This may be the perfect dessert to serve on Saturday when my eldest, her husband and their baby girl come for brunch.

    ReplyDelete