his is the closest thing to a recipe as I come...
The Strawberry Shortcake Cake
In reality this is very, very easy.
I originally was inspired (to do the easy version) by The Pioneer Woman. She posted a small, very cute little cake that she whipped up from scratch.
Rarely...and I mean rarely, do I cook from scratch. I applaud the women who do, but my friends, from-scratch is not for me. If I wasn't such a snob about my baked goods, I would seriously buy stuff like this at the grocery store. Luckily for my husband - I like baking.
Ingredients:
1 package yellow cake mix (I used Betty Crocker Super Moist)
Ingredients to complete Betty Crocker super moist: 3 eggs, 1/3 cup vegetable oil, 1 & 1/4 cups water
Strawberries. If you're big on strawberries - go nuts and get a ton. I just got one little package.
About 1/4 cup sugar (about...seriously it's all a matter of opinion.
Whipped Cream Frosting - I used this recipe as a guideline.
1/2 Cup White Sugar
2 Cups whipping cream
1 package *softened* cream cheese
1/2 teaspoon vanilla extract
Directions:
I used 2 9" round cake pans and followed the cake directions to bake them. *Important: grease the ever-living out of those pans. Last year I attempted this and it wasn't so much cake as it was a heaping mess of cream and cake with strawberries. I learned this year - spray those pans like there's no tomorrow.
After they were done I set them out to cool.
For the strawberries: cut them into slices (or really, do what you want - I sliced mine), and in a bowl sprinkle white sugar over them until it feels right. Note: they shouldn't be covered in sugar - just sprinkled. Then put them in the fridge to do their thing. There's a word for it...and I think PW uses it but I can't remember.
Frosting:
*Make sure the cream cheese is soft. It's important. I put the cream cheese, sugar and vanilla extract into my mixer first and set the speed at medium. Then slowly poured in the whipping cream. After it's all in, set the speed a little higher. Stop it a few times to scrape the sides and make sure there's nothing sitting at the bottom. Then after a couple minutes you should see it start to "peak," which is a cooking term I never use. It'll start looking like whipped cream, alright? It should be slightly stiffer than you normal whipped cream consistency though.
Putting it all together:
Once the cakes are both cooled, I cut off the tops to make sure they're even enough to stack on each other. On the first layer of cake spread an even layer of the whipped topping and then you can spread on, or place strawberry topping. Then place the top layer on and ice the top and sides until fully covered. It doesn't have to be perfect - this topping wasn't made to be spread perfectly. After it's iced throw some more strawberries on top and you're done.
It's delicious - trust me.
I'm linking up here on Friday:
and here:
and here:
Sweet Tooth Friday
Little Brick Ranch
Whoa...I'm kind of a link whore...





































