strawberry shortcake

Good Morning!  One of my dear friends had a birthday yesterday and she LOVES strawberry shortcake.  Growing up, she always requested a fresh strawberry shortcake for her birthday cake, and when we were both living in Charlotte, I tried to recreate this tradition for her.  It has been several years since we lived in the same town, but since we were home this weekend close to her birthday, I attempted to make her a strawberry shortcake.  I'm sure I still fall VERY short of the delicious homemade versions she had growing up, but I thought I would share this recipe with you all here in case you want an easy version to try at home.

Strawberry Shortcake

recipe from Real Simple

Ingredients:

• 1 box yellow cake mix
• 1/3 C. vegetable oil
• 3 eggs
• 1/2 C. sugar + 3 Tbs.
• 3 pints strawberries, stemmed and sliced
• 3 C. heavy whipping cream
• 1 Tbs. vanilla (I added this to the whipped cream for a little extra flavor.)

Directions:

1. Heat oven to 350.  Grease two 9-inch cake pans and set aside.
2. In a large bowl, combine cake mix, oil, eggs, and the amount of water called for on the cake packaging.  Beat until well combined.  Divide the batter between the pans and bake for 20-30 minutes until a toothpick comes out clean.  Let the cakes cool completely.  (I baked mine the night before to let them completely cool.)
3. Meanwhile, sprinkle 1/2 C. sugar over the strawberries.  Let sit for 30 minutes to release the berries juices.  About fifteen minutes before serving, combine whipping cream, remaining sugar, and vanilla (if desired) in a bowl.  Beat on high with an electric mixer until stiff peaks form.  (Make sure the cream is stiff- otherwise it will melt off the cake.)
4. Place one cake on serving platter.  Spread whipped cream over cake and top with half of the strawberries.  Place the other layer on top of the first cake and ice entire cake with whipped cream.  Top with remaining strawberries.  

Enjoy!

xo,