Not Grandmoms Strawberry Shortcake

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Fresh sugared strawberries On a moist tender cake smothered in homemade whip cream

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  • 12
  • Average
  • 40 mins
  • 30 mins
  • 30 mins
  • Expensive

Ingredients

  • 2 quarts fresh strawberries
  • 1White cake mix
  • 2 tablespoons Strawberry preserves
  • 1 1/2 cup sugar
  • 1/12 cups heavy cream

Preparation

Step 1

prepare 13x9 pan, butter and flour set aside.
Slice strawberries to desired size and put in 1 cup of sugar. Mix well put in refridgerator.

Step 2

Start to mix cake. Most cake mixes call for eggs, water, and oil. You will use eggs, milk, and margarine. Mix in 2 tbl preserves and bake as instructed on box. Because of additional ingredients sometime takes 5-10 minutes longer to cook. test w/ toothpick

Step 3

When the cake comes out, If you are in a hurry you can put the cake in the freezer and it will be cooled in 20 minutes or less. After it has cooled run a knife around the edges to release from pan, use a spatula to push in gently to help release the bottom. Sometimes a small spot will stick to the pan after you Turn it over on your platter just scoop it out and put it in its place. With a long bread knife, Start at one corner and cut through the center to take off the top half Set this on an open t-towel as it will be easier to put it back

Step 4

Mix 1/2 sugar and 1 1/2 cup heavy cream. Using your whisk attachment makes this much faster. Whisk until desired thickness about 5 minutes

Step 5

Cover the inside of bottom half with sugared strawberries. Grab edges of t-towel and put top back on. Cover entire cake with remaining whip cream. Place Remaining strawberries in top and drizzle with juice.

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