Show SummaryStrawberry Shortcake Cake recipe from The Pioneer Woman Cooks: Food from My Frontier cookbook. Reprinted by permission by Ree Drummond and William Morrow. Ingredients
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OTHER RECIPES YOU MAY LIKE...Photo courtesy of Ree Drummond and William Morrow-HarperCollinsPublishers Giving away a cookbook is a special treat. Encouraging friends and family to gather at the table and commune over a homemade meal is what stirs my passion for the kitchen and the keyboard. And I love cookbooks, so much potential within their pages. Will a single ingredient inspire? Will the storytelling photos be enough to draw you in? Will there be one single recipe that emerges as the go-to favorite? Pioneer Woman Cooks: Food From My Frontier by Ree Drummond L. Fullerton will soon ponder these questions as the winner of The Pioneer Woman Cooks: Food From My Frontier Cookbook. William Morrow Cookbooks, of Harper Collins Publishers will be forwarding the cookbook directly, so in a short time there will be new possibilities to explore in the kitchen of the Fullerton home—Congratulations! For another special treat, I am allowed to share the following recipe from p. 247 in the cookbook for everyone to enjoy. With strawberries at their peak right now, Strawberry Shortcake Cake would be a beautiful addition for a graduation buffet or Mother’s Day brunch. Spend a little more for organic strawberries, since conventionally grown strawberries are on the dirty dozen list—they are bound to be on sale somewhere. Moist vanilla cake, juicy peak-season strawberries, cream cheese frosting … need I say more? Strawberry Shortcake Cake from The Pioneer Woman Cooks: Food From My Frontier Cookbook, courtesy of William MorrowIt’s a spin on strawberry shortcake, but the cake is, well, cake—not the biscuit-like disc in the classic strawberry shortcake recipe. Prep Time10 mins Cook Time50 mins Freezing Time15 mins Total Time1 hr 15 mins Course: Dessert Cuisine: American Servings: 10 Servings (One 10 inch Cake) CAKE
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Store leftovers in the fridge. The cake can be made up to 24 hours in advance. Calories: 851kcal | Carbohydrates: 122g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 153mg | Sodium: 391mg | Potassium: 160mg | Fiber: 1g | Sugar: 103g | Vitamin A: 1305IU | Vitamin C: 26.8mg | Calcium: 61mg | Iron: 1.4mg Disclosure: “The Pioneer Woman Cooks: Food From My Frontier” was provide to Savoring Today LLC by the publisher at no charge and the publisher will provide one other copy for a promotional giveaway. Savoring Today was under no obligation to review the cookbook and was not compensated for doing so. It is my goal in any review to highlight what I find positive about the book; I have no desire to be critical of recipes that do not appeal to me. Instead, I offer insights to recipe steps, ingredients, and overall “feel” from the book. If what I have to say sounds good or reasonable to you, we probably share a similar taste in food. It does not make one person right or wrong, as taste is personal and subjective. What is Strawberry Shortcake cake made of?Vanilla cake filled with layers of whipped cream frosting and juicy strawberries.
How long to bake a cake?Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
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