Let’s enjoy those beautiful strawberries that are really abundant. How about a strawberry shortcake? Not just a shortcake, but a gorgeous vanilla cake filled with whipped vanilla frosting and fresh strawberries.
This cake is made very easy with a box cake mix and a spectacular whipped frosting!
Strawberry Shortcake Cake 1 - 6 or 8 inch round white cakes (from box or from scratch made and cooled) 1/4 cup butter softened 1 ½ cups powdered sugar 1 tbsp milk 1 tsp vanilla 8 oz whipped topped thawed or whipped cream 1 lb. strawberries sliced strawberry syrup (optional)
Slice each round cake in half to create 4 layers. Set the cake layers aside. In a medium sized bowl, use an electric hand mixer to combine the butter, powdered sugar, milk and vanilla until smooth.
Once smooth, add the 8 oz of whipped topping or whipped cream to the bowl and mix until completely combined. To assemble the cake, place the bottom layer on the serving plate. Gently spread 1/4 cup of the creamy frosting onto the layer. Top with sliced strawberries.
Repeat steps with the second and third layers of cake. Place the final layer on top of the strawberries. Generously frost the top and sides of the cake with the remaining frosting.
Arrange the remaining strawberry slices on top of the cake right before serving. Also right before serving, you can drizzle with strawberry syrup if desired.
Etc. – Strawberry syrup: 1/2 c. water, 1/2 c. sugar, 1 cup strawberries sliced; combine water and sugar in saucepan over medium high heat, stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil (for about 10 minutes). Reduce heat to medium low and simmer until strawberries are mushy and sauce is thick (10 minutes). Strain and refrigerate.
Enjoy this cake with a special cup of Cocoa-Coffee (before perking coffee, add to the fresh grounds a little cocoa and a little salt for good flavor.) And by all means… Enjoy!