Strawberry Shortcut Cake

Nothin' says summer like a strawberry cake with whipped cream frosting! The cake is light and moist with a layer of strawberries on top, followed by dollops of fluffy whipped cream. It's definitely one I would make again, and I might even try a white cake mix with raspberry jello and fresh raspberries next time . . . Hmm, that's enticing.

The whipped cream as the frosting is wonderful - it's not overly sweet, which is a nice complement to the sweetness of the cake and strawberries. Bring this to your next picnic or get-together and it'll be a hit! (And so will you.)

Strawberry Shortcut Cake (original recipe here)
1 box strawberry cake mix
eggs, oil, and water as called for on cake box
3 c. fresh strawberries, sliced
1 Tbls. lemon juice
2-3 Tbls. sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
1 pkg. (3 oz.) strawberry gelatin
1. Prepare and bake cake in a 9x13 pan as directed on cake box. Allow to cool.
2. Dissolve gelatin in 1 c. boiling water, and stir in 1 c. cold water. Place in refrigerator until cool, but don't let it set up into jello - it should still be liquid.
3. Mix together sliced strawberries, lemon juice, and sugar. Allow to macerate for 20 minutes.
4. Poke holes all over cooled cake with a straw. Slowly pour the liquid gelatin over the entire cake.
5. Spread strawberries over the top and place in the refrigerator.
6.Whip cream and powdered sugar together on med.-high speed until stiff peaks form. Don't overbeat or you'll get butter! Spread over cake and refrigerate cake at least 4 hours before serving.

 This is what the cake looks like after the jello and 

strawberries have been added - so summery!

Hope you're all enjoying the summer so far!

Hugs and cookies,

Amanda