In a bowl, mix together the cold cream cheese, vanilla and powdered sugar.Īdd the butter, and mix quickly.
Pour the cake batter in three 7 or 8 inch cake pans, greased and lined with parchment paper.īake the cakes in a preheated oven at 180 ☌ (350 ☏) for around 20 minutes, or until a toothpick comes out clean.Īllow to cool completely. In a large bowl cream butter, oil, white sugar and vanilla.Īdd the dry ingredients, milk and yogurt and sprinkles. Pour into a heat-proof bowl, allow to cool, and then refrigerate for 6 - 8 hours, or overnight.
#STRAWBERRY CAKE RECIPE PLUS#
Increase the heat, and boil for around a further five minutes until the mixture coats the back of a spoon or spatula. 100g essential Waitrose Salted Dairy Butter, at room temperature 200g Waitrose Golden Granulated Sugar, plus 2 tbsp for sprinkling 1 British Free Range large. In another large bowl, with a hand mixer. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. When it comes to the boil, allow to simmer gently for around 15-20 minutes. Preheat oven to 350 and grease and line two 8 round cake pans. Place the pan over a low heat, and stir the strawberry mixture occasionally. Strain into a saucepan to remove the seeds.Īdd the lemon zest, lemon juice, and sugar. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Add pureed (15 oz) strawberries, eggs, oil, and water beat at medium speed with an electric mixer until smooth. In a large bowl, combine cake mix and gelatin. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. In a food processor, blend the strawberries and the water until smooth. Lightly grease 2 (9-inch) round cake pans. Fresh strawberries are one of the sweetest harbingers of spring and summer.
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