Strawberry Shortcake Recipe
Additional Information
Step 1
Preheat oven to 350°F.
Step 2
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds. Scrape bottom and sides of bowl; beat on medium speed 1 minute. Divide batter evenly between pans; pans will be full.
Step 3
Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Gently pull cakes out of pans; cool completely on grid.
Step 4
In large bowl, whisk cream and confectioners' sugar with electric mixer to soft peaks. Add piping gel and vanilla. Continue whisking until stiff peaks form. Divide cream in half. Reserve 1/2 cup strawberries; fold remaining strawberries into half of whipped cream.
Step 5
To assemble, spread 1/3 of strawberry whipped cream on first cake layer. Repeat with remaining layers. Ice outside of cake with plain whipped cream. Top with reserved 1/2 cup strawberries. Refrigerate until ready to serve.
Products
1 box (16 ounces) angel food cake mix
Water to prepare cake mix
3 cups heavy whipping cream
3/4 cup sifted confectioners' sugar
3 cups diced strawberries ((about 16 ounces))
Products
large bowl