Strawberry Shortcut Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 1 (18 1/4 ounce) box strawberry cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 3 cups fresh strawberries, sliced
- 2 tablespoons cognac
- 1⁄4 cup sugar
- 1 cup heavy cream
- 1⁄4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (3 ounce) package strawberry gelatin
- fresh strawberries, for garnish
directions
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Grease & flour 9 X 13 cake pan.
- Bake cake according to directions.
- Remove from oven and cool cake completely.
- Meanwhile, in a medium bowl, combine strawberries, cognac 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.
- Use 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.
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RECIPE SUBMITTED BY
CIndytc
United States