We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Strawberries and Cream Butter Cake

(18)
  11 reviews
  • 30 min prep time
  • 2 hr 30 min total time
  • 11 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 45, 2012
Laurie Benda
Madison, Wisconsin

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
19g
96%
Trans Fat
2 1/2g
Cholesterol
130mg
43%
Sodium
150mg
6%
Total Carbohydrate
63g
21%
Dietary Fiber
1g
5%
Sugars
40g
40%
Protein
7g
7%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
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 Choice
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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved