Strawberry Surprise Shortcake Recipe
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Category: |
Category: |
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Butterscotch Pound Cake |
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Ingredients: |
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, softened
1 (8 ounce) package of whipped cream cheese
3 cups white sugar
6 large eggs
3 cups all-purpose flour
2 teaspoons vanilla extract
1 cup pecan pieces
1 (11 ounce) package butterscotch morsels
Preheat oven to 325ºF. Grease and flour 2 (9x5-inch) loaf pans.
In a large bowl, beat butter and cream cheese until creamy. Add sugar; beat until fluffy.
Add 2 eggs alternately with 1 cup flours; beat at low speed, blending well after each addition. Repeat procedure with remaining eggs and flour. Stir in vanilla, pecans, and butterscotch morsels.
Pour batter into prepared pans. Bake for 1 hour and 15 minutes, or until tester inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans; let cool complete on a wire rack.
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Directions: |
Directions:Preheat oven to 325ºF. Grease and flour 2 (9x5-inch) loaf pans.
In a large bowl, beat butter and cream cheese until creamy. Add sugar; beat until fluffy.
Add 2 eggs alternately with 1 cup flours; beat at low speed, blending well after each addition. Repeat procedure with remaining eggs and flour. Stir in vanilla, pecans, and butterscotch morsels.
Pour batter into prepared pans. Bake for 1 hour and 15 minutes, or until tester inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans; let cool complete on a wire rack |
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Custard |
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Ingredients: |
Ingredients: 2 (8 ounce) package whipped cream cheese
2 (14 ounce) can sweetened condensed milk
2 (12 ounce) container frozen whipped topping, thawed
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Directions: |
Directions:Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. |
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Glaze |
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Ingredients: |
Ingredients: 2 cup white sugar
6 tablespoons cornstarch
6 tablespoons strawberry gelatin (Jell-O brand)
2 cup water
4 cups sliced strawberries
Whole fresh strawberries and mint leaves, for garnish
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Directions: |
Directions:First, slice the strawberries thin. Pour 1/2 cup white sugar over them and refrigerate.
Second, in a medium saucepan, stir together white sugar, cornstacxh, and gelatin; add water. Cook stirring over medium heat until thick. (20-25 minutes) Remove from heat and allow to cool completely.
Thirdly, once glaze is cooled completely, fold in sugared sliced strawberries.
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Strawberry Surprise Shortcake |
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Ingredients: |
Ingredients: 1 Butterscotch poundcake, cut into 1 inch pieces
Prepared Glaze mixture
Prepared Custard mixture
3 Whole strawberries and mint leaves, for garnish.
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Directions: |
Directions:In a large clear bowl, Place one layer of butterscotch poundcake pieces; top with a layer of glaze mixture, followed by a layer of custard mixture; repeat layers in this order until 3 layers have been completed, ending with the custard mixture. Top with 3 whole strawberry and mint leaves. |
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Personal
Notes: |
Personal
Notes: One Christmas holiday, something unsettling for any baker happened -the dreaded cake sticking to the bottom of the pan -which sent me spiraling into a baker's panic. What was I going to do? I was making the pound cake for a potluck by request, and I could not take it in chunks! Oh no, not chunks! How could I make it presentable? So, umm... I thought to myself. I have two choices here. One, I could let the baker's panic get the best of me, and disregard the cake, disappointing my friends, or two, I could get creative, by taking the already crumbled cake pieces and cutting them into 1" pieces, mixing up the custard right quick, stirring the glaze until thick, and then, miraculously within a few minutes before midnight, Strawberry Surprise Shortcake was born! I have not looked back at making a plain pound cake again, no plain strawberry shortcake, and no one has asked me too, either!! This beautiful and delicious 3-layer dessert is not only a surprise for all who taste it but a huge success everywhere I take it. Enjoy!
Jackie
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