A moist cake layered with fresh strawberries and a cream cheese whipped topping.
This strawberry shortcake is a summer favorite and a huge hit at family gatherings! The fresh strawberries layered on top of a moist, slightly dense cake with a cream cheese layer is absolutely divine!
Prep 30 min · Cook 20 min · Total 1 hr 20 min
Preheat oven to 350 degrees.
Beat eggs and sugar in a stand mixer until fluffy and lemony yellow.
Add softened butter and mix until well combined.
In a small bowl mix together the dry ingredients – rice flour, tapioca starch, potato starch, xanthan gum, salt, and baking powder. Add the mixture to the eggs, butter and sugar and mix until fully incorporated.
Add yogurt and vanilla and mix until combined.
Pour batter into a greased cookie sheet and bake for 18 – 20 minutes, until toothpick comes out clean. Cool cake completely.
Cook Strawberry Danish dessert using the Pie Glaze recipe on the box (1 3/4 cup water to 1 package Danish Dessert.) Let cool to room temperature.
Whip together cream cheese and powdered sugar using a hand mixer or stand mixer. Add whipped topping and mix completely. Spread on cooled cake.
Wash the strawberries, remove the stems and slice.
Gently fold the cooled danish dessert into the strawberries. Spread berry mixture over the top of the cream cheese layer. Enjoy immediately, or chill in refrigerator.
