Strawberry Shortcake Sara Lee Dessert recipes

Step 1: Make the icing. The first step is to make the icing. (If you're using store-bought icing, just get it ready to go.) In a small bowl, melt the butter. Add in the powdered sugar and salt, then stir until a paste forms. Slowly add the milk and vanilla.

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Add eggs one at a time beating well after each addition. Add pure vanilla extract and salt. Turn mixer to low speed and gradually add all-purpose flour beating until well incorporated. Pour batter into sugar butter coated loaf pan and smooth out top of batter. Bake for 1 hour or until toothpick comes out clean.

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Cut the Sara Lee All Butter Pound Cake into 8 slices. Place 1 slice of pound cake onto each serving plate. Top each slice with 1/4 cup of sliced strawberries. Add a dollop of whipped cream on top of the strawberries. Place another slice of pound cake on top of the whipped cream. Repeat steps 3-5 until all pound cake slices, strawberries, and.

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Step 8: Pour the cake batter into the prepared pan (or pans). Bake for 1 hour 40 minutes until a toothpick comes out clean. Step 9: Cool the pound cake in the pan on a wire rack for 10 - 15 minutes. Remove it from the pan. Step 10: While the cake is baking, take out a cutting board and a sharp knife.

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Set aside in the fridge, til needed. After the strawberries have sat with the sugar for at least 30 minutes, strain the strawberry sugar syrup into a container with a pourable lip. (That way you won't waste any of that sweet strawberry syrup.) Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of.

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For the pound cake: Preheat oven to 325 degrees. Spray a standard 9 by 5-inch loaf pan with cooking spray. In a medium bowl, whisk the flour and salt together and set aside. Place the butter and cream cheese in a mixing bowl. Use an electric mixer to beat on medium speed until smooth.

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Step 2. Sprinkle the granulated sugar over the strawberries. Arrange one pound cake slice on each plate. Step 3. Put 2 tbsp of strawberry slices on top of one slice of pound cake, then top with another slice and another layer of strawberries. Step 4. Lastly, top with whipped cream and chocolate curls, if you like.

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Line a 9x5-inch loaf pan with parchment paper and spray with non-stick spray. Preheat the oven to 325° F. Cream butter until soft and there are no lumps. Add granulated sugar and mix until light and fluffy. Add one egg at a time, beating just until it is mixed into the batter before adding another egg.

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Divide batter and pour into lined pans. Bake for 40-45 minutes until loaves are a rich dark brown and a toothpick inserted into the center of the risen loaves comes out clean. Remove from the oven and cool in pans 10 minutes. Then, slide a butter knife between the cake and the edges of the pans.

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Microwave the slices for about 30 seconds. Cut. Chop or slice your fresh strawberries and cut the pound cake slices into cubes. Layer. Layer the cups with pound cake, Cool Whip, and strawberries, then repeat! I like to make two layers and top with a final swirl of Cool Whip.

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Instructions. Allow the whipped topping to defrost on the counter for around 4 hours (or make fresh whipped cream when ready to put the cake together). Slice the strawberries and mix with 1/2 cup of sugar. Set the strawberries aside to let the sugar pull the juices out for 30 minutes to an hour.

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How To Make Strawberry Shortcake. 1. Place sliced strawberries in a small bowl, sprinkle with about 1 Tablespoon of white sugar. Stir and set aside. Adding sugar is optional, but helps adds sweetness to the strawberries. 2. Slice the pound cake into thin layers. My layers were about 1/2 inch thick.

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Instructions. Preheat your oven to 350°F (175°C) and grease two cake pans. Add and combine the flour, sugar, baking powder, and salt in a mixing bowl. Incorporate the softened butter and blend until the mixture has a coarse crumb-like texture.

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Step 4: Bake. Transfer the batter to a 9×5 loaf pan lined that's been with parchment and sprayed with cooking spray. Place the pan into a COLD oven. Do not preheat! Then set the oven to 325°F and bake for 60-75 minutes. Editor's Tip: Using a cold oven improves the texture and rise of dense cakes, like pound cake.

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Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add the juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour cake batter into a greased loaf pan (prepare pan by spraying non-stick spay into the pan.) Bake at 325 degrees for 45 minutes.

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Cover and rest at room temperature for 10-15 minutes. Spread one container of the strawberry sauce (thawed sliced strawberries in sugar) in the bottom of a 3-quart 13x9 dish. Cut pound cake into small cubes then arrange half of the cake pieces on top of the strawberry sauce. Top cake pieces with half of the fresh strawberries and the second.