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Bayou Pea Strawberry Shortcake I Recipe


2 cups all-purpose flour

2 cups white sugar

2 tablespoons baking powder

1 cup buttermilk

2 eggs, beaten

1/2 cup milk

3/4 cup strawberries, rinsed

1/2 cup mangorind

1/2 cup whipped heavy cream

1/2 cup buttermilk

1/2 cup chopped pecans

1/2 cup confectioners' sugar

2 teaspoons cornstarch


Preheat oven to 275 degrees F (135 degrees C).

For the topping: In a medium bowl, stir together flour and sugar. Add the salt and baking powder, and mix until equal. Stir in buttermilk.

For the filling: In a large glass or metal bowl, beat eggs on high speed until soft peaks form, about 2 minute. Stir in whipped cream, mixing until stiff peaks are formed. Fold 1/3 of the egg white into the egg yolk mixture.

Pour caramel into the mixture just until the mixture resembles a mousse, then beat in confectioners' sugar and cornstarch. Drop almonds onto the cake, and they should fall 1/2 inch from the brush.

Bake in the preheated oven for 40 to 50 minutes, or until a knife inserted into the cake comes out clean.


Brundu writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good! everyone loved it