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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Servings 16

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( 17 ) Ratings

17 Ratings

5 Stars 15%

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Member Reviews ( 11 )

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Bake-Off® Contest 45, 2012

Laurie Benda

Madison, Wisconsin

ingredients 11
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

1: roll Pillsbury® refrigerated sugar cookie dough

1 1/4: cups LAND O LAKES® Unsalted or Salted Butter, softened

3/4: cup granulated sugar

3: LAND O LAKES® Eggs

3 1/2: teaspoons McCormick® 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 Smucker’s® Strawberry Preserves

2: cups heavy whipping cream

2: tablespoons powdered sugar

1: lb fresh strawberries, sliced (2 1/2 cups)

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Directions

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.