Best 3 Cottage Pudding Cake For Strawberry Shortcake Recipes

Indulge in the delightful Cottage Pudding Cake, a classic dessert transformed into a luscious Strawberry Shortcake. This delectable treat combines a tender, moist cake with a sweet strawberry filling and a fluffy whipped cream topping. The cake batter, made from scratch, achieves a perfect balance of flavors with hints of vanilla and almond extract. Layers of fresh, juicy strawberries add a burst of sweetness and tartness, while the whipped cream frosting provides a light and airy complement. Prepare to be captivated by the harmonious blend of textures and flavors in this irresistible Cottage Pudding Cake for Strawberry Shortcake.

Let's cook with our recipes!

STRAWBERRY VANILLA PUDDING SHORTCAKE

Strawberry Vanilla Pudding Shortcake image

This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)

Provided by OceanIvy

Categories Dessert

Time 10m

Yield 7 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups milk, cold
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) poundcake (cut into 14 slices)
1 pint strawberry, sliced & sweetened

Steps:

In large bowl, combine the cool pudding and the milk.
With wire whisk, beat until well blended.
Slowly stir in 1 cup of Cool Whip.
Layer the pound cake, then strawberries, then pudding.
Layer again, with the cake, berries, and then Cool Whip.
Serve up and enjoy!

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

Cottage Pudding (Cake for Strawberry Shortcake) image

This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.

Provided by Kaylene

Categories Strawberry Desserts

Time 1h

Yield 9

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup vegetable shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup milk

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 45.1 g, Cholesterol 22.8 mg, Fat 9 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 219.5 mg, Sugar 23.6 g

COTTAGE PUDDING CAKE

Cottage Pudding Cake image

This is one of my favorite family recipes. It is a simple, sturdy white cake with vanilla-flavored syrup poured atop. It is best served piping hot on a cold winter's day.

Provided by MarthaStewartWanabe

Categories Dessert

Time 50m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, melted
1/2 cup sugar
1 egg
1 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 cups boiling water
2 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
Slice cake into 2-inch pieces and place each piece in a bowl to serve.
Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

Nutrition Facts : Calories 199.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 28.6, Sodium 184.4, Carbohydrate 34.5, Fiber 0.5, Sugar 20.1, Protein 2.8

Tips:

Use Fresh or Frozen Strawberries: Fresh strawberries are ideal, but frozen strawberries can also be used. If using frozen strawberries, thaw them and drain off any excess liquid before using.
Macerate the Strawberries: Before adding the strawberries to the cake batter, macerate them by tossing them with sugar and allowing them to sit for at least 15 minutes. This will help to draw out their juices and intensify their flavor.
Don't Overmix the Batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is cooked through.
Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting.
Serve the Cake with Fresh Strawberries and Whipped Cream: This is the classic combination for strawberry shortcake, and it's always a winner.

Conclusion:

This cottage pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist and fluffy, with a sweet and tangy strawberry flavor. The cake is also topped with a creamy whipped cream frosting, which takes it over the top. Whether you're serving it for a special occasion or just as a weeknight treat, this cottage pudding cake is sure to be a hit.