Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness.

Recipe by Cooking Light May 2001


Recipe Summary test

8 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  • To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.

  • Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.

Nutrition Facts

213 calories; calories from fat 13%; fat 3g; saturated fat 1.5g; mono fat 0.6g; poly fat 0.5g; protein 3.9g; carbohydrates 43.6g; fiber 1.8g; cholesterol 55mg; iron 1.2mg; sodium 135mg; calcium 66mg.