Thursday, May 14, 2009
Strawberry Shortcut Cake
I found this recipe on the foodnetwork and have been wanting to try it for awhile. Last night we had a bbq and I finally had a reason to make it. It turned out great! Even the little kids loved it. One little girl said she loved it so much she wished she could just eat it forever :) I doubled the whipped topping because I didn't think the original recipe covered a 9x13 well enough.
1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish
Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.
Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.