2 tablespoons whole milk, (3 if you want glaze to be thinner)
1/2 cup California walnuts, chopped (for topping)
Preparation
WALNUT BUTTER CAKE
Preheat oven to 350°F.
Generously grease and flour a 12-cup Bundt pan and set aside.
In a large mixing bowl or using a stand mixer, add the butter and sugar and beat together. Add the eggs one at a time and beat each one until fully incorporated into the batter before adding the next. Set aside.
In a medium mixing bowl, combine the sifted flour and baking powder together.
Alternate adding the dry ingredients and milk to the creamed butter and sugar as you mix. Fold in the chopped walnuts.
Pour into your greased and prepared Bundt pan. Bake for about 60-70 minutes or until toothpick comes out clean. Remove from oven and let cool.
GLAZE
Whisk together melted butter, powdered sugar, vanilla extract and milk. Drizzle on top of cooled cake and top with additional chopped walnuts. Slice and serve.
Savor the layers of decadent strawberry shortcake trifle; a delightful medley of juicy strawberries, fluffy biscuits, dairy-free whipped cream, and crunchy walnuts, creating a tempting symphony of flavors and textures.
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