Table of Contents
Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside. For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder.
For the filling: Preheat the oven to 375 degrees F. Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside. For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside. For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream. Grease a 9-by-13-inch pan with butter.
Strawberry Shortcake Cake. I’m creative that way. The Cast of Characters (for the cake): Unsalted Butter, Sugar, Eggs, Sour Cream, Vanilla, Baking Soda, Flour, Salt, and Cornstarch. For the icing/topping: Fresh Strawberries, Unsalted Butter, Cream Cheese, Powdered Sugar, and Vanilla.
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