Skip to main content

Categories:

Ingredients
    Cake

  • 1 1/4 cups C&H® Granulated Sugar

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

    Frosting Starter

  • 1 cup (2 sticks) unsalted butter, softened

  • 8 ounces cream cheese, softened
  • 1/2 cup all-vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1 (2 lb.) pkg. C&H® Powdered Sugar

    Strawberry Shortcake Shooters

  • 2 cups frosting starter

  • 1/2 cup strawberries, finely diced
  • 6 strawberries, for garnish

    Toasted Almond Treats

  • 2 cups frosting starter

  • 1 teaspoon almond extract
  • 1/2 cup almonds, toasted and finely chopped
  • 6 almonds, for garnish
  • 1 teaspoon almond extract

    Chocolate Eclairs

  • 2 cups frosting starter

  • 8 teaspoons cocoa powder
  • 8 chocolate wafers, crushed

Rate Recipe
Instructions
Yields: 18 mini desserts
Cake
Step 1

Preheat oven to 325°F. Grease a 17 1/4 x 11 1/2-inch sheet pan and dust with flour; set aside.

Step 2

In large bowl, beat sugar, butter, cream cheese and extracts until fluffy. Beat in eggs, one at a time.

Step 3

In a separate bowl, combine flour, baking powder and salt. Beat into sugar mixture until smooth. Spread batter onto prepared sheet pan. Cut through batter several times with knife to break large air bubbles.

Step 4

Bake 25 minutes, or until toothpick inserted in center comes out clean. Allow cake to rest for 15 minutes.

Frosting Starter
Step 1

In a large bowl, using an electric mixer, combine butter, cream cheese, shortening and salt. Beat on medium speed until smooth. Reduce speed; add vanilla and gradually add sugar while mixing. Add water; beat until smooth.

Yields 6 cups.

Strawberry Shortcakes
Step 1

Cut out 18 (1 1/2 inch) pieces of pound cake.

Layer as follows:

Place 2 teaspoons of diced strawberries in mini dessert shooter, followed by frosting, followed by 1 piece of pound cake. Continue with 2 more layers, for a total of 3 layers. Top with a whole strawberry.

Toasted Almond Treats
Step 1

Cut out 18 (1 1/2 inch) pieces of pound cake.

Step 2

Combine almond extract with chopped almonds and frosting starter; mix well.

Layer as follows:

Place 1 piece of cake in mini dessert shooter, followed by 1 teaspoon of chopped almonds, then almond flavored frosting. Continue with 2 more layers, for a total of 3 layers. Top with a whole almond.

Chocolate Eclairs
Step 1

Cut out 18 (1 1/2 inch) pieces of pound cake.

Step 2

Combine cocoa with frosting starter; mix well.

Layer as follows:

Place 1 piece of pound cake in mini dessert shooter, followed by 1 teaspoon of cookie crumbs, followed by chocolate frosting. Continue with 2 more layers, for a total of 3 layers. Top with cookie crumbs.

Rate Recipe