Strawberry Banana Shortcake Recipes

Steps:

• 1. Prepare the fruits: Hull the strawberries and cut them up into a bowl. Add the sugar and water. Give them a few squeezes to create some juice. Pit the cherries and cut them in half. Add them to the strawberris as you prepare them. Slice the bananas into ovals or rounds, add them directly into the strawberry and cherry mixture. The kids love helping with the fruits.
• 2. Refrigerate until needed.
• 3. Either rip the cake into pieces, or cut into slices (depending on your desired effect). The kids love to rip the cake up into pieces!
• 4. At this point you can decide if you want to mix everything together... layer it... or top it.... After plating... top with whipped cream (our kids love the spray can type... as it is fun!)
• 5. Serve and enjoy! This is a fun little recipe that the children love to help with... Play with your food! xo

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

Steps:

• Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
• In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
• Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
• Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
• Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
• Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
• For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
• Set aside (chill).
• For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
• Fold in the macerated bananas (with the rum) into the whipped cream mixture.
• To assemble:.
• Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
• When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.