I’m really behind in submitting some posts, and this is one of them. A while back I had some fresh organic strawberries from our nearby farmers market, Inglewood Farms. We were having a crawfish boil so I wanted to do something with the strawberries as dessert. Nothing beats something cold and sweet after hot and spicy boiled crawfish so I decided on strawberry shortcakes. Only we were having a bunch of people and I didn’t feel like standing around assembling things. Then I found this recipe.
The recipe was really easy. I admit I cheated and used a box cake mix. So sue me. Anyway, the cake turned out fantastic, everyone loved it.
Strawberry Shortcake Cake
Recipe adapted from Glorious Treats
1 white cake mix, baked per directions on box
1 pint strawberries
1 tbsp. sugar
2 tsp cornstarch
3 tbsp. water
Whipped Cream Frosting:
1.5 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla
Set cooked cake aside to cool. While it is cooling, coarsely chop half the strawberries and add them and the water to a food processor. Next pour this blended mixture through a mesh strainer over a bowl. In a small pan, mix the sugar and cornstarch. Slowly add the strained liquid, whisking until all combined. Bring to a boil for one minute, then remove from heat and allow to cool completely. Chop the rest of the strawberries and fold them into the mixture.
In another bowl, beat the cream with an electric mixer until it begins to stiffen, then add the powdered sugar and vanilla. Continue to beat until stiff peaks form.
Spread the strawberry gelatin as the filling of the cake, then use the whipped cream as the frosting on the cake. Refrigerate until ready to serve.