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Strawberry Shortcake Recipe

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This recipe for Strawberry Shortcake, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Anderson


1 cups all-purpose flour
teaspoon baking powder
teaspoon salt
butter, softened
cup plus 1 Tbsp. granulated sugar
2 large eggs, room temperature
cup buttermilk (just add 1 tablespoon of lemon juice to milk and let sit for 5 minutes)
teaspoon almond extract
1 14-oz. can sweetened condensed milk
⅔ cup buttermilk
1 cups heavy cream
2 lb. fresh strawberries, hulled and sliced
1 tablespoon lemon juice
3 tablespoons powdered sugar
Preheat oven to 350. Grease a 10-inch cake pan. Line with parchment paper. Grease parchment.

1. In a medium bowl whisk together flour, baking powder, and salt.
2. In the bowl of a mixer fitted with the paddle attachment combine butter and cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bow. Add cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined.
3. Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and toothpick comes out clean.
4. In a medium bowl whisk together sweetened condensed milk, ⅔ cup buttermilk, and cup cream. Using a skewer, poke cake all over. Pour mild mixture over warm cake. Chill, covered at least 3 hours or overnight. Invert cake onto a wire rack. Remove parchment. Transfer to a serving plate and bring to room temperature at least 30 minutes before serving.
5. Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes.
6. Beat remaining 1 cup cream & powdered sugar with mixer to stiff peaks. Spread over cake. Top with berries.




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