Strawberry Shortcake Cake

Bad Kitty
Posted on 06/25/2012 by robertr4836
I made this recipe up for a BBQ I had promised to bring a dessert to.

4 Cups Fresh Strawberries
1 Basic Yellow Cake Mix (will require eggs, vegetable oil and water or use your favorite recipe from scratch)
1 Cup Toasted Almonds
Jar Strawberry preserves
3 Cups Heavy/Whipping Cream
5 TBS powdered or granulated sugar
1 TBS Vanilla Extract
1 tsp Almond Extract
Red food coloring optional

Follow the instructions for the yellow cake mix but cut the required vegetable oil in half and add strawberry puree made from 1 Cup of fresh strawberries (and add red food coloring if you like). After batter is mixed hand mix in diced strawberries from 1 Cup of strawberries.

Prepare two 8" or 9" greased cake pans. Add cup of toasted almonds to bottom on one pan before adding batter. Bake as directed by cake mix.

After baking and cooling spread a thin layer of strawberry preserves on the layer without the almonds. Stack the toasted almond layer onto the layer with the preserves so the almonds are on the bottom (the middle layer of the cake is strawberry preserve and toasted almonds).

Chill a metal bowl and whisk in freezer for at least fifteen minutes. Combine cream, sugar, vanilla and almond extract and beat on high until stiff peaks form. Frost the cake with the whipped cream frosting. Slice last two cups of strawberries in half and decorate cake with fresh strawberries.
mysid 26th-Jun-2012 11:41 am (UTC)
Sounds delicious, but it sounds like a strawberry sponge cake. And that's fine; many people prefer strawberry sponge cake to strawberry shortcake.

("Shortcake" is more like a sweet biscuit or scone.)

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