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Commercial RecipeDouble White Chip Strawberry Shortcake

Double White Chip Strawberry Shortcake

Details

Time
2 hours 33 minutes
Yields
3 (9-inch) layer cakes

Strawberry shortcake is a classic summer dessert, and this recipe for Double White Chip Strawberry Shortcake is fit to feed a crowd. The addition of HERSHEY'S Premier White Creme Chips plays well with tangy strawberries and moist pound cake.

Ingredients & Directions

Chill Time
2 hours
Prep Time
3 minutes
Bake Time
20 minutes
Cool Time
10 minutes

Ingredients

  • 1 lb. 11 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663)
  • 1 oz.
    all-purpose flour
  • 3 lbs.
    pound cake mix
  • 9 oz.
    cornmeal
  • 30 fl. oz.
    milk
  • 10-1⁄2 oz. (6 large)
    eggs
  • 1 Tbsp.
    freshly grated orange peel
  • 3 fl. oz.
    fresh orange juice
  • 2 lbs. 4 oz.
    fresh strawberries, rinsed, hulled and sliced
  • 1 lb. 14 oz.
    non-dairy whipped topping, thawed
  • --
    Additional fresh strawberries (optional)
READY TO MAKE THIS?

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray six (9-inch) round baking pans with vegetable cooking spray. Line bottoms with wax paper; spray paper with vegetable cooking spray.

2

Place HERSHEY'S Premier White Creme Chips in food processor. Cover; coarsely chop using pulsing motion. Toss HERSHEY'S Premier White Creme Chips with flour to coat in large bowl. Set aside.

3

Mix dry cake mix, cornmeal, milk and eggs in 20 qt. bowl of mixer fitted with paddle attachment. Mix on medium speed 2 minutes. Add chopped HERSHEY'S Premier White Creme Chips, orange peel and orange juice; continue mixing on low speed 1 minute or until well blended. Evenly divide batter into each prepared pan.

4

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely.

5

Gently fold strawberries into whipped topping. To assemble each cake, place one layer on serving plate. Spread with approximately 12 oz. strawberry mixture. Place second layer on top; spread with 12 oz. strawberry mixture. Set aside. Repeat with remaining cake layers and strawberry mixture. Refrigerate 2 to 3 hours or until chilled.

6

Shortly before serving, garnish top of cake with additional fresh strawberries, if desired. Cover; refrigerate leftover cake. Makes 10 to 12 servings per cake.

Tip

Step 4: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.

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