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Strawberries And Cream Cake Kebobs
Food & Drink
3 large eggs
2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 1/2 sticks butter, softened
1 1/2 cups chopped strawberries
Preheat oven to 350.
In a small bowl, combine eggs, vanilla extract and heavy cream. Whisk together.
In the bowl of your electric mixed, combine flour, sugar, baking powder and salt. Mix until combined. Add butter and mix until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each. Add strawberries and mix until they begin to break down into the batter.
Cut a piece of parchment paper to fit in the bottom of your loaf pan and butter it. Spray the entire loaf pan with baking spray and lay the parchment paper down, buttered side up. Pour the batter in the loaf pan and bake for 60-65 minutes. If cake gets too brown on top, lightly tent it with foil. Let cool before cutting. Once cool, cut slices. Cut each slice in half, then in half again, creating squares. Skewer cake with sliced strawberries
Strawberry Cream Glaze
1 1/2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
1-2 strawberries, mashed or pureed
Mash or puree the strawberries (I used a mini food processor) until they are soupy. In a bowl, combine the berries, sugar, vanilla and cream and whisk until smooth. You may need to add a bit more liquid or sugar to reach desired consistency.