Strawberries and Cream Butter Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 1 roll pillsbury refrigerated sugar cookie dough
- 1 1⁄4 cups butter, softened
- 3⁄4 cup granulated sugar
- 3 land o lakes eggs
- 3 1⁄2 teaspoons mccormick pure vanilla extract
- 2 1⁄4 cups pillsbury best all purpose unbleached flour
- 1 (14 ounce) can eagle brand sweetened condensed milk
- 1⁄3 cup smucker's strawberry preserves
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 lb fresh strawberries, sliced (2 1/2 cups)
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.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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