This recipe is one I found in the Pillsbury 45th Annual Bake-Off Contest publication. My husband loves strawberries and this is the time of year they are best, so I wanted to make him a really good strawberry dessert.
To be honest you can put fresh strawberries and whipped cream on those little round cakes you buy at the store (the ones they keep next to the strawberries) and he is happy as a clam. However, I didn't think that was blog worthy...lol.
This cake is best served warm from the oven, either by itself or with fresh strawberries, that have been sliced and macerated, which just means sweetened and refrigerated for a couple of hours to release their juices. I just use plain ole sugar. I see recipes for honey and liqueurs and such though. I still use plain ole sugar.
This cake is best served warm from the oven, either by itself or with fresh strawberries, that have been sliced and macerated, which just means sweetened and refrigerated for a couple of hours to release their juices. I just use plain ole sugar. I see recipes for honey and liqueurs and such though. I still use plain ole sugar.
If I got all fancy with it, my husband would say 'What's wrong with the strawberries?' Some things need to be left alone...lol. Add a dollop of whipped cream and it is wonderful! You can serve it as a coffee cake or breakfast/ brunch cake by itself and it is also really good.
Ingredients:
1 roll refrigerated sugar cookies
1 cup softened butter (2 sticks)
3/4 cups sugar
3 eggs
3 tsp vanilla
2 1/4 cups flour
1 can sweetened condensed milk
1/3 cup strawberry jam (or jelly)
fresh strawberries and whipped cream for topping
Here is what you need:
Roll of sugar cookies, can of sweetened condensed milk, eggs, strawberry jam (or jelly), flour, butter, sugar, and fresh strawberries and whipped cream for topping.
Leave the roll of cookie dough out on the counter for about 30 minutes to soften. Spray a 9"x13" baking pan well with baking spray. Press the cookies in the bottom of the pan.
Beat together the softened butter and the sugar until it is whipped and light. Add the eggs and vanilla and beat. Using the low speed of your mixer, add in 1/3 flour, 1/3 condensed milk alternating and ending with flour. Pour the batter over the cookie layer.
Drop the strawberry jam by teaspoonfuls over the batter and then drag a knife through it lightly to swirl. You want it to stay on top so be gentle. Place in a preheated 350 degree oven for about 45 to 50 minutes. At 45 minutes test it with a toothpick inserted in the center, it should come out clean. All ovens vary and this is a dense cake so it could take the center a few extra minutes.
Mmmmm! This looks way yummier than the strawberries on the little round cakes from the store that we had last week!!! HAHAHA!
ReplyDeleteAnd I totally agree... don't mess up the strawberries. Either macerated with sugar or just plain (when we can't wait that long), is how we eat ours... ok... or dipped in chocolate, but that's a whole different ballgame. ;-)
~Susie~
P.S. I'd like to invite you and your readers to stop by and link up to my very first lil' Blog Hop. :-)
http://earning-my-cape.blogspot.com/2012/04/my-first-blog-hop.html
I put my info in on the blog hop last night but I don't think it worked for me. Thanks for stopping in and commenting. I love to get the comments. :)
ReplyDeleteThat looks delicious. I might have to snag that recipe from you!
ReplyDeleteOi, there goes my diet.
I'm a new follower and found you on bloggymoms. This looks so good. I am going to have to make it soon!
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Desiree and Bridget, glad to have you here and thanks for commenting! This cake is so good, warm right out of the oven!
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