Well, it’s finally happened. After a good three-week run, my abundant strawberry harvest is drying up. (I can’t say I’m sorry. We were all getting a little tired of picking and processing baskets of berries every other day, and I have plenty of jam, both freezer and classic, put away for the coming year.)

• Strawberry Shortcake Recipe: How To Make It Taste Of Home
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• Y Shortcake

This week, we picked what may be the last of the good harvests, and even that wasn’t enough to make dragging out all the jam-making supplies worthwhile. Instead, we decided to celebrate all those berries with homemade strawberry shortcake.

This recipe comes to me from my good friend and fellow homeschool mom, Amy, who inherited the recipe from her sister. Amy paired her homemade strawberry shortcake with homemade whipped cream, but since I never have cream on hand, I served it with French Vanilla ice cream instead.

My parents were visiting (mom helping the girls with their clothing projects for 4-H…thanks bunches, Mom!), and this dessert was the perfect way to celebrate. The fact that we ate it on the first real day of summer was just icing on the cake…I mean, cream on the shortcake, of course!

Here’s how to make it.

Monaco's strawberry shortcake ($20 for a 7-inch cake) is fresh, light and perfectly sweetened. The whipped cream frosting is particularly fluffy but doesn't overwhelm the cake with sweetness. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. Chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size. This was a perfect strawberry shortcake recipe. It's not too sweet, so when the strawberries and cream are added it doesn't become overwhelming like some recipes. Some mentioned that it did not rise much, but I don't think shortcake is supposed to rise. The only drawback is that the recipe calls for shortening and I try to stay away from the stuff. Use a serrated knife to cut clean slices from the two-tier strawberry shortcake, and in high summer, feel free to toss in raspberries or blueberries. The real beauty, though? You soak the strawberries in sugar before layering the cake, fruit, and cream, so even mid-winter, less-than-perfect berries shine.

Ingredients:
2 – 3 cups of strawberries, mashed and mixed with ¼ cup sugar
½ cup oil
1 ¾ cups sugar
2 eggs
1 ½ tsp. vanilla
1 ¼ cups milk
2 ¾ cups flour
2 ½ tsp. baking powder
1 tsp. salt

Instructions:
1. At least one hour before serving, mash berries and mix with sugar. Set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl, mix together oil, eggs, sugar, vanilla and milk.
4. In a separate bowl, mix together dry ingredients and add to wet ingredients, being careful not to overmix.
5. Spray either a 9 x 13 pan or two 9-inch cake pans with cooking oil. Pour mixture into pan[s] and bake for 30 – 35 minutes, or until a cake tester comes out clean.
6. Serve warm with berries and whipped cream, or ice cream!

Let me just tell you, your whole house will smell heavenly! Enjoy!

Here’s the handy printable, for those of you who wish to keep this one on file!

• 2 – 3 cups of strawberries, mashed and mixed with ¼ cup sugar
• ½ cup oil
• 1 ¾ cups sugar
• 2 eggs
• 1 ½ tsp. vanilla
• 1 ¼ cups milk
• 2 ¾ cups flour
• 2 ½ tsp. baking powder
• 1 tsp. salt

1. At least one hour before serving, mash berries and mix with sugar. Set aside.
2. Preheat oven to 350 degrees.
3. In a large bowl, mix together oil, eggs, sugar, vanilla and milk.
4. In a separate bowl, mix together dry ingredients and add to wet ingredients, being careful not to overmix.
5. Spray either a 9 x 13 pan or two 9-inch cake pans with cooking oil. Pour mixture into pan[s] and bake for 30 – 35 minutes, or until a cake tester comes out clean.
6. Serve warm with berries and whipped cream, or ice cream!

HOW TO MAKE AN EASY HOMEMADE STRAWBERRY SHORTCAKE CHEESECAKE WITH 4 LAYERS OF STRAWBERRY CAKE, CREAMY CHEESECAKE, WHIPPED CREAM CHEESE FROSTING, AND CRUNCHY STRAWBERRY FLAVORED COOKIE CRUMBLES!

Hey y’all! So, many of you have been requesting a ton of strawberry dessert recipes. Well, let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!

Strawberry Shortcake Recipe: How To Make It Taste Of Home

The strawberry shortcake is simply amazing. There’s no better way to put it than that. It has a rich, creamy taste with that strawberry flavor that gives it its name. And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. It’s an edible symphony of flavors, with the strawberry flavor taking first chair in this wonderful edible recital. But I wax lyrical about this recipe.

Let’s get to it!

But before we do, weight watchers will be interested to know that 1 slice out of 10 of my Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe contains an estimated 368KCAL of clories, 56g of carbohydrates, 4g of proteins, and 14g of fat with 8g of it being saturated fat.

Equipment:

Asides from the usual bowls and spoons that always seem to find their way to the dishwasher after each baking experience, you don’t really need much by way of equipment in order to make the Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe.

All you’ll need are:

• An oven (one that is temperature regulated.)
• A baking pan (preferably a 9-inch cake pan)
• Aluminum foil

And yes, you’ll still be needing all those bowls and spoons.

Ingredients:

Now, there are three major parts to this recipe:

• The bottom crust
• The filling, and
• The topping

To make the bottom crust, you’ll need:

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

For the filling, you’ll need:

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

For the topping, you’ll need:

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for

your strawberry ones)

• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

One more thing you should note about this Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe is that the quantities of the ingredients indicated will only be sufficient for a 9-inch cake or so (hence the 9-inch cake pan), with about 16 slices or servings.

If you’re interested in making more servings and a bigger cake, it’s not just a matter of adding more Oreos or cream cheese, you have to adjust every single one of those ingredients proportionately. Now, that’s easy to do. But we know how things can get very tricky very fast in the kitchen, so if you run into any snags, do feel free to consult us by leaving a message in the comment section. We’ll be sure to get back to you.

Instructions:

Y Desserts

We like to kick off our instructions with a little recommendation. Actually, it’s a very important one. Before you try to tackle our Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe, you probably should clear out any clutter on you counter top and in your kitchen area so that you can have more baking space, better hygienic conditions, as well as a freer range of movement.

When you’re done with that, you can get out all your ingredients and arrange them in those clean bowls that are going to end up in the dishwasher after all this is done. Do NOT mix the ingredients together willy-nilly, in fact, do NOT do any sort of mixing at all until the recipe tells you to.

Are you ready?

Take in a deep breath, center yourself and let’s begin!

• Preheat oven to 350 degrees (you do this to ensure an even heat regulated space within the oven, so that all parts of the cake can be done at the same time – both on the inside and on the outside.)
• Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
• For the crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
• For the filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

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• Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
• For the crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake. Pour the toppings over the cake.
• Serve, dig in and enjoy!

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