Strawberries and Cream Butter Cake

"Recipe by Laurie Benda, Bake-Off 45 Finalist."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins
Ingredients:
11
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Heat oven to 350°F Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
  • Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
  • Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour. In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Serve warm cake with whipped cream and strawberries. Store covered.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes