Ground beef, bacon, onion, and kidney, baked, and butter beans are the main ingredients in this calico bean casserole. This baked meal is filling and yummy as well! In a slow cooker, it can also be prepared.
| Prep Time: | 35 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 pounds fresh strawberries, sliced
- 1 cup white sugar
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 5 eggs, separated
- 1 teaspoon vanilla extract
- 1 ¼ cups white sugar
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9×13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
- Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners’ sugar to soft peaks.
- To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 148 mg |
| Sugars | 64 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was fantastic! I used 2 round cake pans and just cut them into serving size pieces, topped with the strawberry mixture (added lemon juice), and added whipped cream. It was gone so fast. Thank you for the delicious recipe!
Followed the recipe as is and we all loved it! Nice, spongy and very tasty. It’s a keeper!
Loved that this was a cross between shortcake and angel food cake. The cake by itself is rather bland but it is the perfect texture and sweetness for strawberry shortcake and whipped cream. It’s dense enough to hold the strawberries and cream but light and sweet enough to be like a cake instead of a biscuit.
Made this with a few modifications, everybody loved it!
We sure enjoyed this recipe!
I followed the recipe for the shortcake exactly. Turned out very good. I did my own thing for the strawberries and whip cream, but the cake was delicious, spongy, and sweet! I did find it hard to get the egg whites stiff with peaks, but the end product turned out well nonetheless.
Amazing shortcake!
I made this with my daughter and we love this ! the cake is soft and delicious! I added just a teaspoon of vanilla to the batter.
This turned out surprisingly well considering I have very little experience baking sponge cake. The whites took awhile to whip, but it turned out good. Would make again.
This was easy to make. I followed the recipe except for making the whip cream at the end and I only used a 1/2 cup of sugar in the strawberries. I went to a Farmer’s Market and the strawberries were really sweet. The 1/2 cup gave me a lot of syrup. The only thing I would change is the 9×13 dish. I think it would have been fine in an 8×8 or something slightly smaller than a 9×13. The texture and taste of the cake was great. The hubby loved it. The strawberries tasted great. It was easy to make using a stand mixer. Took very little time and effort. The only effort I expended was that I did not flour and grease the pan enough. The cake did stick and I used an offset spatula to release it from the pan. With that being said, the cake did not break when I cut it horizontally and placed the bottom back in the pan. The top did not break..even when I flipped it over. The cake was didn’t even feel stiff enough to do that!! But it worked and it came out great! Taste was great all around!
Followed directions exactly and it was delicious 🙂 Thank you for the great recipe I been lookin for one that isn’t the hard/dense cake to make this did the job excellently 🙂
I made this for a bridal shower. I added gelatin to the whipped cream to stabilize it. (Dissolved 1 tsp. gelatin in 1 1/2 tlb cold water for 5 minutes, then added 1 1/2 tlb boiling water, stirred into whipped cream) It was a fabulous cake
I’m not sure what we did wrong because our Shortcake was anything but tender or spongy. It was delightfully thick, almost caramelized. This was our first try but it was so good that just like ‘Lil T said, I will never look for another Strawberry Shortcake recipe. We halved everything and since we only had an hour, I mashed the strawberries up. Wow!! I don’t like big chunks of strawberries anyway so this was a perfect solution. Thank you Petra!
This is a fantastic recipe!!! I added almond extract to the cake and baked it in 3-8inch cake pans for about 20 minuets. I scraped the top layer of the cakes off, so that the syrup would penetrate the layers. I assembled it the night before, it was perfect. It tasted kind of like ladyfingers. Everyone loved it, I can’t wait to fix it again!!!
Baked it in 2 round dark nonstick pans for about 18 mins at 350. Did the toothpick test and they were perfectly cooked and nice and spongy on top. An VERY important step is to spray the pans with Pam Baking Spray (or use melted butter and flour), line with parchment paper and then spray it with Pam again. This will ensure that the cake slips right out after baked and looks PERFECT. I thought it’d be ok to just spray the pan when making another similar cake and it ended up a total mess! Another tip is to make sure the beater and bowl are completely clean before you start whipping the egg whites. My insertion blender stick did an amazing job of whipping them up fast. Anyway, I made the recipe exactly as listed except I added vanilla extract and extra sugar to the whipped cream. I wanted a recipe with simple ingredients for a birthday cake for my MIL and this one fit the bill. She LOVED it and was duly impressed 😉 and everyone else thought it was delicious too!
Made an excellent summer dessert with friends! Even better with local sun ripened strawberries.
This was easy and delicous I know my family will love it….Just made it and it is sitting in my fridge over night can’t wait to get it “family” approved. Thanks
I made this for my three year olds Bday cake whom is a strawberry fanatic. It was delicious and I had a lot of fun making it!
I made this the way its written except I only used 1 pound of frozen strawberries because that’s all I had but it tastes amazing, it baked up nice and fluffy and tastes kinda like a sweet angel food cake, so yummy 🙂 would definitely make again 🙂 Thank you for an awesome recipe!
Very yummy, and not too sweet.
made this for mother’s day, except I made it as 2 cakes and put the strawberries and whipped cream in the middle and on top of the cake and it was AMAZING!!!! thanks for the recipie