Strawberry Shortcake

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 2

  Grease a 10 inch cake pan and set aside. Place butter and sugar in a mixing bowl. Beat at medium speed until the mixture lightens in color and looks fluffy. Add eggs one at a time until combined.

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  Ingredients

  • 1 1/2 Cup unsalted butter, room temperature

  • 1 1/2 Cup sugar

  • 6 Large eggs

• 3

  In a separate bowl, combine flour, salt and baking powder.

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  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 1 1/2 Teaspoon salt

  • 2 1/2 Teaspoon baking powder

• 4

  Combine vanilla and milk in a small bowl.

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  Ingredients

  • 1 Tablespoon vanilla extract

  • 3/4 Cup milk

• 5

  With mixer running on low, add 1/3 of the flour mixture to the butter, then 1/3 of the milk, alternating until all have been added. Wait between each addition making sure they are fully incorporated before moving onto the next.

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• 6

  Scoop batter into the cake pan and smooth the top with a spatula. Place cake pan directly on the grill grate and bake cake for approximately 50 to 60 minutes. Remove from grill and set aside to cool.

  Grill: 350 ˚F

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• 7

  In another bowl, mix together the strawberries, mint, sugar and orange zest. Reserve. Whip the heavy cream and sugar, and set aside.

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  Ingredients

  • 4 Cup sliced strawberries

  • 2 Tablespoon sugar

  • To Taste fresh mint leaves

  • 1 Medium orange, zested

  • 3 Cup heavy cream

  • 1/4 Cup powdered sugar

• 8

  When cake is ready to use, flip upside down to remove from the cake pan and slice horizontally into 3 equal rounds.

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• 9

  On the bottom round, spread half of the whipped cream and top with half of the strawberry mixture.

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• 10

  Place the middle round on top and place the other half of the whipped cream and top with the other 1/2 of the strawberry mixture.

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• 11

  Place the third round on top and dust with powdered sugar. Enjoy!

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