Goooood morning friend! Don’t you love a fresh strawberry? They taste so good when they’re in season! We’ll go through a whole carton in one sitting. They’re so good in smoothies and with fruit dips. They’re also good in desserts! And I love dessert…a little too much! Today I want to share this twist on the ever-popular strawberry shortcake!
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This recipe was an accident! I was attempting to make a beautiful homemade white cake. I was picturing layers of fluffy yumminess. I’m still not sure where I went wrong. It ended up being more dense and thick. But I went with it and drizzled my delicious strawberry icing over it and it was a hit!
My kids were the first ones to try it and tell me it tasted like strawberry shortcake. They begged me to make it again soon. That’s always a good sign!
Strawberry Iced Shortcake
Start by combining two cups of all-purpose flour with two teaspoons of baking powder in a medium bowl.
Cream one stick of softened butter with 1 1/4 cup of cane sugar. Once it’s combined, add two eggs, one at a time.
Gradually beat in half of the flour mixture. Add in 1/2 a cup of milk and one teaspoon of almond extract. Add in the rest of the flour.
Bake at 350 for 35-40 minutes or until a toothpick in the center of the cake comes out clean.
Remove from the oven and allow to fully cool.
While the cake is cooling, get started on the frosting! It really is the best part! Start by cutting off the tops of each strawberry. Then add them to a food processor and puree.
In a medium bowl, beat eight ounces of cream cheese until softened. Add in the strawberries and mix until combined. Gradually beat in two cups of powdered sugar. Eat with a spoon. No, just kidding…kind of. The kids (aka my taste testers) may have eaten a few spoonfuls before drizzling over the cake!
This frosting also does great as a dip! Use it in an appetizer dish with cut up fruit, vanilla wafers, or animal crackers! Yum!
Here are some of my favorite KitchenAid products to help in your baking endeavors! 🙂
KitchenAid Stand Mixer
KitchenAid Mixer Cover
Strawberry Iced Shortcake
- 1 stick butter softened
- 1 1/4 cup cane sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp almond extract
- 2 tsp baking powder
- 1/2 cup milk
Frosting: 1 cup fresh strawberries, 8 oz. cream cheese, 2 cups powdered sugar
Mix flour and baking powder in a medium bowl. Set aside.
Cream softened butter and sugar in a large bowl.
Add eggs, one at a time until combined.
Beat in half of the flour mixture, followed by milk and almond extract.
Beat in the rest of the mixture until thoroughly combined. Pour into round 8 or 9 inches greased pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cut tops off strawberries and puree in a food processor.
Beat cream cheese in a medium bowl until softened. Add strawberries.
Gradually beat in powdered sugar until thoroughly combined.
Drizzle over the top of cooled shortcake. Garnish with whole strawberries. Enjoy!
I hope you enjoy this cake as much as we did! Sometimes when you mess up it still turns out good or even better! And sometimes you need to try again! But the point is to keep trying!
I’m so glad you stopped by today! I appreciate you taking the time to check out my little blog. Be sure to subscribe so you don’t miss a post and follow me on social media! Have a blessed day!
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