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Strawberry Patch Shortcake

(1 Votes)
Strawberry Patch Shortcake
32 Min

When you've got a ton of fresh strawberries, there's only one thing to do: you need to make our Strawberry Patch Shortcake! It's a super easy and incredibly tasty way to enjoy delicious seasonal fruit. With ruby red strawberries as the scrumptious centerpiece of this easy cake recipe, you really can't go wrong. 

What You'll Need

  • 2 eggs
  • 1 cup plus 1 tablespoon sugar
  • 1/2 cup strawberry yogurt
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 pound strawberries, hulled and sliced
  • Whipped cream for garnish

What to Do

  1. Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray; line the bottom with parchment or waxed paper.
  2. In a medium bowl, combine the eggs and 1 cup sugar; with an electric mixer on high speed, beat about 4 minutes or until thick and doubled in size.  Add yogurt, butter, and vanilla; mix well.  Add flour, baking powder, and salt; mix until just combined.  Pour half the batter evenly into the pan. Place half the strawberry slices on top.  Spread remaining batter over the strawberries.  Top with remaining strawberry slices and sprinkle with remaining 1 tablespoon of sugar.
  3. Bake 32 to 35 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack, then remove from springform pan, also removing the waxed or parchment paper.  Top with whipped cream and serve.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this cake and it is very pretty. I almost didn't want to cut it. I have to say, there is really no reason to make it in the springform pan with the parchment paper. I made it in a regular 9" cake pan. As long as you grease it well, the cake will pop right out of the pan once it cools. The only reason I didn't give it 5 stars is because it wasn't quite as moist as Mr. Food said it would be....but my family likes to put milk or half half on our strawberry shortcake so it worked fine for us. It was yummy.

I don't understand the purpose of the springform pan for this recipe. Is there some reason why I can't just use a 9" round cake pan for this recipe?

Hello! A springform pan was used because, when using fresh strawberries in a cake or muffin, the natural juices escape during baking. This leads to the cake sticking to the bottom and sides of pan. Yes, you can use a 9 inch cake pan; just be sure to line with parchment or wax paper and spray the bottom and sides with cooking spray. :)


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