I love a good strawberry cake, but sometimes that just gets too complicated to cut and serve when I am laying by the pool or having a BBQ. Well, luckily this recipe has all the elements of a strawberry shortcake, but it is made into bars! By baking the cake in a 9×13 casserole dish, and then topping it with whipped cream and berries, I make it much easier to cut and eat with my hands. It is fun and really summery and the perfect afternoon treat!
Check out what our friends over at Lil’ Luna had to say about this:
“The super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries. It’s heavenly! If that doesn’t sing “Happy Birthday to you”, I don’t know what does!”
This is my new favorite birthday cake. I want this for my birthday year after year!
Ingredients
BUTTER-VANILLA CAKE
½ cup Land O’ Lakes butter, softened
1 cup granulated Domino sugar
2 eggs
1 tsp baking powder
¼ tsp salt
1½ cup Gold Medal all-purpose flour
¾ cup McArthur milk
1 tsp pure vanilla extract
1 pint strawberries
CREAM LAYER
8 oz Philadelphia cream cheese, softened
¼ – ½ cup Domino powdered sugar
8 oz frozen Cool Whip
Instructions
In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
Dice up strawberries and set aside.
In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries.
Refrigerate for 3 hours.
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Quick Tip: Be sure it is chilled well before serving.
Thanks again to Lil’ Luna for this amazing recipe.
