How are you set for shortcake this summer? Are you getting your fill or are you wanting more? When it comes to shortcake, I am always wanting more. I like to change up the way I eat it, but every style has to have the essentials: strawberries, pound cake, whipped cream and milk. This Tall Stack of Shortcake has all the requirements, and it looks pretty too! I baked the shortcakes in a pan with lots of small squares, but you could also make a large square shortcake, and just cut it to size.
A Tall Stack of Shortcake
1 1/2 cups Butter, softened
8 ounces Cream Cheese, softened
3 cups Sugar
6 Eggs
1 1/2 teaspoon Vanilla
3 cups Flour
Fresh Strawberries
1 cup Heavy Whipping Cream
1-3 tablespoons Truvia
Milk
Preheat oven to 300 degrees.
Beat your butter and cream cheese until creamy, about 2 minutes.
Gradually add your sugar.
Beat for 5-7 minutes.
Add the eggs, one at a time.
Beat just until the yellow disappear.
Add vanilla and mix well.
Add your flour, beating on low speed, just until combined.
Grease and flour your pan.
Bake for 18-20 minutes.
Cool on rack and release from pan.
Wash your strawberries, then cut in to quarters and sprinkle
Truvia on the berries. Of course, you can use sugar also.
Make your whipped cream by mixing a cup of heavy whipping
cream with a mixer on high. Add 2-3 tablespoons of
truvia as you are mixing to get the sweetness you are looking for.
Let the mixer do the work until stiff peaks have formed.
Start building your tall stack.
The whipped cream is great for holding the
strawberries in place.
I let the whipped cream hang over the sides because it looks great
and it tastes better. Plus, I don’t think you can ever have enough
whipped cream!
Enjoy with a glass of ice cold milk!
Thanks for stopping by!
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