Christen’s Strawberry Cake

After a good crawfish boil, there’s nothing better than a sweet, cold treat!  Ice cream works, but with it being Mother’s Day I wanted something a little nicer.  What I WANTED wasn’t possible since I live 2.5 hours away from the bakery in Baton Rouge that makes the best strawberry cake in the world!  So I figured that it couldn’t be that hard and made my own.

OMG!  I succeeded I think!  Of course it’s been a few years since I’ve had a bite of that bakery’s delicious concoction, but mine was pretty darned good!  It was REALLY easy to make and just so light and tasty!  Like I said, perfect for after a crawfish boil!

Christen’s Strawberry Cake

1 box yellow cake mix
1/2 pint strawberries, very thinly sliced
2 cups heavy whipping cream
1/2 cup sugar
1/2 tsp vanilla


Bake cake as directed on the box and allow to cool completely on wire racks.

In the bowl of a stand mixer or a large bowl if you have a hand mixer, combine the heavy whipping cream, sugar and vanilla.  Beat at a high speed until stiff peaks form.  Fold in strawberry slices.

Ice cake with the strawberry whipped cream as you would regular icing.  Refrigerate a few hours before serving.  Keep cold when not serving, as the whipped cream will turn liquid if left out too long!

Not the best pic in the world, but it sure tasted good!

Strawberry Cake


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