Strawberries and Cream Butter Cake
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1 roll Pillsbury® refrigerated sugar cookie dough
Crisco® Original No-Stick Cooking Spray
1 1/4 cups LAND O LAKES® Unsalted or Salted Butter
3/4 cup granulated sugar
3 LAND O LAKES® Eggs
3 1/2 teaspoons McCormick® Pure Vanilla Extract
2 1/4 cups
Pillsbury BEST® Unbleached All Purpose Flour
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
Smucker's® Strawberry Preserves
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 pound fresh strawberries
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with no-stick cooking spray. Break up cookie dough in pan; press to cover bottom of pan.
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.
Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
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.
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.
Serve warm cake with whipped cream and strawberries. Store covered.
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