Recipe by Rick Brown
"This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream."
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1 1/4 cups
2 1/4 cups
fresh strawberries, halved lengthwise
2 (8 ounce) packages
cream cheese, at room temperature
The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again.
I followed the recipe as directed and I have never tasted something like this in my life, we opted to take off the whiped cream and starwberries and just ate that. I was disappointed with this recipe the cake was dry and had a very funky taste to it
This is by far the best strawberry short cake I have ever had. i made it for my sisters birthday, i jazzed it up a bit with some champange graps and blueberries on top, everyone loved it.
Thanks for sharing this mouth watering recipe.
I ran out of time to bake the scratch cake in this recipe so I made a marble cake (2 - 8" rounds) from a box. But this frosting is AWESOME!! I used my stand mixer and modified the recipe to use only 8 oz of room temp low-fat cream cheese, 1/2 tsp Watkins double strength vanilla and 1/2 tsp almond extract -- and I forgot the salt (oops)! The whole thing came together in less than one minute -- it was amazing! Instead of having a "torte" with multiple layers frosted only in-between, I laid down a thin layer of the frosting on the 1st layer of cake with my silicone spatula, arranged split strawberries on it and then covered it with another thin layer of frosting. Then I topped with my 2nd layer of marble cake and frosted the whole thing, top and sides -- I used the spatula for the whole operation, it's a very forgiving frosting. Add a few strawberries on top and VOILA! Guests said it was the best cake they'd ever eaten and most zeroed right in on this frosting! I was amazed at how well this cake/frosting held up to room temperature, not like a whipped cream frosting normally would. This will now be a family standard -- easy, quick and absolutely yummy! Thanks for the recipe!
My excellent cook mother-in-law and the whole family totally loved it. Met their standards and is asking me to do it one more time! Just let it cook for 40mins at 170°C and comes out excellent. I used just half the cream cheese and 1/2 cup sugar for the icing and added some melted white chocolate on the cake itself. Perfect.
I thought this was a great recipe! I ended up baking it in a rectangle pan and just cutting the cake into three pieces but my friends couldn't stop raving about this cake and truly enjoyed it. I agree with some of the other reviewers in that you don't need as much sugar in the actual icing because the cake itself it so sweet with the strawberries.
My family loved this cake and it has been requested for our families 4th of July cookout. The only thing I changes was that I took another quart of straberries and I sprinkled them with sugar and then after sitting for awhile I smashed them. I put the halved berries around the edges of the layers and the some of the smashed berries in the middle. Some of the juice soaked into the cake and make it quite tasty.
This was a beautiful and easy cake to make. The taste I found was to heavy. Next time I will use half of the cream cheese and more sugar in the icing. Also be careful not to over cook the cake.
* Percent Daily Values are based on a 2,000 calorie diet.
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