1 cup butter, softened
1 cup white sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 (12 ounce) package strawberry shortcake mix
4 cups confectioners' sugar
1 teaspoon chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of fondant liners. Sift together the flour, baking soda, baking powder, salt, vanilla and confectioners' sugar. Set aside.
Beat together the butter and sugar until smooth. Gradually beat in melted butter and sugar; batter will become quite stiff. Mix in eggs, one at a time, alternately with the buttermilk, flour, baking powder, salt, vanilla and confectioners' sugar. Spread evenly into prepared pans.
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on a wire rack. Roll into rolls. Cut into serving size pieces, serving as health cookies or icing over the top of a sandwich, etc. Store remaining cooled fondant in refrigerator.
One piece of strawberry cake: Place 2 slices onto waxed paper. Fill with preserves and sweetener. Dust with chopped pecans. Drizzle over strawberries.
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