Strawberry shortcake


1 cup sugar

3 large eggs

2 tsp vanilla

1/3 cup water

1/4 tsp salt

1 cup flour

1 tsp baking powder

12-ounce carton of whipped topping

2 oz cream cheese

1/3 cup powdered sugar

2 pounds of fresh strawberries


Preheat the broiler to 350 degrees F. Oil lower part of 9×13 baking skillet and line base with material paper.
Beat eggs until exceptionally light. Beat in sugar, water and vanilla. Filter flour, baking powder and salt and beat rapidly into blend. Quickly fill container.
Heat at 350 degrees for 25 to 30 minutes or until toothpick embedded tells the truth.
Reverse onto a level surface. Strip away material paper, and cool totally. Freeze for about an hour to make cutting more straightforward. Once cooled, you will require a huge serrated blade to cut the layers in general.
Cut cake equitably on a level plane into three layers. Put away. Put one of the layers in the lower part of the material paper lined baking skillet/treat sheet and spread a layer of whipped besting over it, then orchestrate strawberry cuts equally over the whipped beating.
Require a second layer of cake and spread a layer of whipped beating over it, then, at that point, place it, whipped besting side down, on top of the generally fabricated cake/whipped cream/strawberry layer.
Rehash the whipped beating strawberries-whipped besting cake process 1 additional time (twice complete). In a bowl, beat the cream cheddar, powdered sugar and 1 tsp vanilla until smooth.
Crease the 1 cup whipped beating into the cream cheddar blend. Spread across top of the cake, saving some of it to pipe rosettes whenever wanted. Run a spoon or a fork through the top to make stripes.
Refrigerate for somewhere around 4 hours or short-term. Cut into squares. Decorate each square with strawberry half and rosette (or simply a mass) of icing whenever wanted.

Enjoy !

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