Strawberry Ice-Cream Shortcake
Neighbours can share the production of this inviting dessert. One can make the cake while others bring the ice cream and berries.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 437 |
| pro | 7 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 62 g |
| fibre | 2 g |
| chol | 106 mg |
| sodium | 303 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 11% |
| vit A | 20% |
| vit C | 40% |
| folate | 21% |
-
6 cups (1.5 L) vanilla ice cream
Cake:
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
4 eggs
2 tbsp (25 mL) grated orange rind
1 tsp (5 mL) vanilla
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) milk
Filling:
4 cups (1 L) thinly sliced hulled strawberries
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) grated orange rind
2 tbsp (25 mL) orange juice
Preparation:
Cake: Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 45 minutes. Let cool completely in pan on rack. (Make-ahead: Wrap in plastic wrap and store in airtight container at room temperature for up to 24 hours or freeze for up to 2 weeks.)
Filling: Meanwhile, in bowl, combine strawberries, sugar and orange rind and juice; let stand, stirring occasionally, for 30 minutes.
Cut cake into 16 squares; cut each horizontally in half. Place each bottom half on plate; top with strawberries then tops of cake. Serve with ice cream.
Source
Canadian Living Magazine: June 2004
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For more ideas on cooking with Real Cream, click here |
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