Updated 6/10/08 ~ I made this cake today and I am adding my own pictures ~ I’ll let you know how it tastes once it’s done chilling. I’ll add my changes at that time, too.
I saw this recipe on The Neelys today on the food network and it looked so good. Not gourmet by any means but different and it uses fresh strawberries 🙂 I am looking forward to making this somethime during the week after I go to the strawberry farm! You can see a picture of it here ~ Strawberry Shortcut Cake by the Neelys
My own pictures of the process:
Gelatin added to top of cake:
Macerated berries with cognac added to top of cake:
Strawberry Shortcut Cake
Recipe courtesy The Neelys
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
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.