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Walt Disney World Recipes

Recipe From Hoop-Dee-Doo Musical Revue At Disney's Fort Wilderness Resort

Hoop-Dee-Doo Strawberry Shortcake

Disney’s Hoop-Dee-Doo Musical Revue is famous for their Strawberry Shortcake. They serve it family style so you can scoop up as much as you want!

Disney makes hundreds of these Strawberry Shortcakes every night. No wonder this recipe makes 4 cakes. We used some for the Crystal Palace Breakfast Lasagna recipe, but they also freeze well. 

Keep some frozen strawberries in the freezer too and you have an instant dessert! So if ever unexpected company stops by, you can surprise them with a Hoop-Dee-Doo Strawberry Shortcake and a rip, roarin’ good time!

Disney's Hoop Dee Doo Strawberry Shortcake

RESTAURANT Hoop-De-Doo Musical Revue

LOCATION Disney's Fort Wilderness Resort

TIME 50 Minutes

SERVINGS 8

Hoop-Dee-Doo Strawberry Shortcake

Ingredients

  • 4 3/4 cups cake flour 
  • 3 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon nutmeg
  • 2 1/2 teaspoons salt 
  • 1 1/2 cup shortening, room temperature 
  • 1 stick (8 tablespoons) unsalted butter, room temperature 
  • 1 1/2 cup milk, room temperature, divided
  • 6 eggs, room temperature 
  • 2 tablespoons vanilla
  • Frozen strawberries in syrup, thawed
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar 

Instructions

  1. Preheat oven to 350 degrees. Grease four 9-inch cake pans. 
  2. Into a stand mixer or very large bowl, sift cake flour, sugar, baking powder, nutmeg, and salt.
  3. Add in butter, shortening, and 1 cup milk. Mix at low speed for 5-7 minutes.
  4. In a separate bowl combine eggs, 1/2 cup milk, and vanilla. 
  5. Add the egg mixture to the rest of the ingredients in three parts. Scrape down the bowl in-between additions.
  6. Evenly divide the batter among the four 9-inch round cake pans. 
  7. Bake for 30 minutes until a toothpick comes out clean. (Baking time may vary)
  8. In a large bowl, whip the heavy cream and powdered sugar to stiff peaks. 
  9. To serve, pour thawed strawberries into a serving dish. Top with one round cake. Pipe whipped cream with a large star tip into a big beautiful mountain on top. Garnish with a fresh strawberry if your heart desires. 

RECIPE TIP: This recipe uses a technique called "the reverse creaming method." The particles of flour are coated in fat (we are using butter and shorting) to protect the flour from developing too much gluten and becoming tough while mixing in the rest of the wet ingredients.

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