5 Videos | Photo: Strawberry Shortcut Cake Recipe
Ingredients
- 1 (18.25-ounce) box strawberry 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 flavored gelatin (recommended: Jell-O)
- Fresh strawberries, for garnish
Directions
Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.
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.
Using 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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By fishnfool
on May 31, 2013
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there was a difference in the recipe and the video that I noticed. Gina used 2 cups of heavy whipping cream instead of one and she drained most of the liquid from the macerated strawberries. It makes a difference especially with the whipped cream!
By tresspadron
East Texas
on April 28, 2013
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I love the story behind this cake! It taste great and is easy to make. I made it for the 4th last year and will again this year.
By Paphotogirl
Strasburg, PA
on June 30, 2012
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OMGosh...this was SO amazing. I'm really glad that I read some reviews, because I think 2 steps are necessary to get the best results: 1 WATCH your downsized cake mix boxes. I read some people got a Duncan Hines mix; my market only had Betty Crocker, which has downsized to 15.25 oz...believe me, that makes a difference! I wound up buying 3 mixes to make 2 cakes.
2 Upon other viewer's recommendations, I made this in a 9" springform pan. That really helps keep in the jello. And as for snobby foodies not liking all the "boxed" ingredients, I can tell you I've eaten at some of the finest restaurants all over the world...and I'm sorry, delicious is delicious....and this cake is DELICIOUS! Thank-you Pat & Gina!
Read all 179 reviews