Bake-Off® Contest 45, 2012
Madison, Wisconsin

Strawberries and Cream Butter Cake

Sugar cookie dough is the start of an easy-to-make, yummy cream cake with strawberries. Really!

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 11
  • servings 16
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookie dough
1 1/4
cups unsalted or salted butter, softened
3/4
cup granulated sugar
3
eggs
3 1/2
teaspoons pure vanilla extract
2 1/4
cups Pillsbury BEST® All Purpose Unbleached Flour
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/3
cup strawberry preserves
2
cups heavy whipping cream
2
tablespoons powdered sugar
1
lb fresh strawberries, sliced (2 1/2 cups)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
  • 2 In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
  • 3 Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
  • 4 Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.
  • 5 In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.
  • 6 Serve warm cake with whipped cream and strawberries. Store covered.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
  • 2 In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
  • 3 Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
  • 4 Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.
  • 5 In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.
  • 6 Serve warm cake with whipped cream and strawberries. Store covered.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
300),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
19g,
19%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
130mg
130%;
Sodium
150mg
150%;
Total Carbohydrate
63g
63%
(Dietary Fiber
1g
1%
  Sugars
40g
40%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.