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Independence Day

Strawberry Shortcake Cake​

Strawberry Shortcake Cake​

Strawberry Shortcake Cake​

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  • cooktimeCooking time25 min
  • preparation timePrep time15 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 6
brunch
Dessert
American
For the cream:
  • 15oz heavy cream alternative, whipped
  • 1-1/2 quarts fresh strawberries, sliced
  1. In a bowl, cream sugar and Violife plant butter.
  2. Add eggs and vanilla and beat well.
  3. Combine dry ingredients and add alternately with milk to the creamed mixture.
  4. Spread in a greased 9-in. square baking pan. Bake at 350°F for 20-25 minutes.
  5. Cool on wire rack.
  6. Cut into 9 pieces. Split each piece horizontally and fill with heavy cream and strawberries.
  7. Replace top of cake, garnish with a dollop of heavy cream and additional berries. Serve immediately.
Violife 100% Dairy Free

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