We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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!

(17)
(10)
Save and Share
  • 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

toggle

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.