Strawberry Shortcut Shortcake
Ingredients
- 2 French Vanilla Cake Mixes
- 2 packages frozen strawberries in syrup
- 1 canister low fat whipped cream
Step-by-Step Instructions
- Prepare cake mixes per package directions and pour both mixes in a 9x13 baking pan.
- After cooking and cooling the cake (about 30-35 minutes at 350°F or according to package directions), pierce holes in the cake layer with a fork.
- Using the thawed strawberries, pour evenly over the cake, allowing the syrup to soak into the holes.
- Top with the whipped cream and store covered in the refrigerator until ready to eat. Best served chilled.
Common Problems and Solutions
Q: Can I use fresh strawberries instead of frozen?
A: Yes, but you'll need to macerate them first. Slice about 2 pounds of fresh strawberries, toss with 1/2 cup sugar, and let sit for 30 minutes until they release their juices. This creates the syrup that soaks into the cake.
Q: Why is my cake too soggy?
A: Don't pierce the holes too large or too close together—use a regular fork and space the holes about an inch apart. Also, make sure the cake is completely cooled before adding the strawberries, or it may break apart.
Tips and Techniques
For best results, thaw the frozen strawberries completely and let the assembled cake chill in the refrigerator for at least 2 hours before serving—this allows the syrup to fully soak through. You can also add a layer of sliced fresh strawberries on top of the whipped cream for extra freshness and eye appeal.
Ingredient Substitutions
- French Vanilla Cake Mix: Yellow cake mix or white cake mix
- frozen strawberries in syrup: fresh strawberries macerated with sugar
- low fat whipped cream: regular whipped cream or Cool Whip
Equipment Needed
- 9x13 inch baking pan
- fork for piercing
- mixing bowls
