Strawberry Shortcake (shortcut cake)

Strawberry Shortcake (shortcut cake)

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Strawberry Shortcake (shortcut cake)

 

Strawberry Preserve Filling

-Buy a jar of strawberry preserves (or make from scratch)

 

Cake

-White Cake Mix, preferrably Betty Crocker or Pillsbury

-Ingredients to make the cake: oil, eggs, water (as directed by the box) + 1 tbsp vanilla bean paste

-Make the Cake as directed by the box (for the size pans that you want to use) and let cool for at least 3-4 hours before using

 

Whipped cream frosting/Vanilla Filling/Decorating colored gelatin Cream

-Make each of the creams and set in fridge for at least 30-60 minutes
Possible Garnishes

-Fresh whole or sliced strawberries or even chocolate dipped strawberries

-Shredded sweetned coconut flakes

-Chopped or sliced almonds (or other nuts)

-Shaved chocolate (semi or white)

-Sprinkles or other candy decorations

-Any other decorations that you can think of to use

 

To Assemble the Cake

-Take one layer and place on a serving plate. Layer on strawberry jam, whipped cream. Add the second layer. Frost the rest of the cake with frosting. If you have any leftover whipped cream, you can pipe it decoratively over the top. Decorate the rest of the cake with the garnishes, in any fashion you like. Place Cake in fridge for 1-2 hours to allow to firm up a bit.

 

** Can also do this as cupcakes (putting about 3-4 tbsp in each cupcake tin) and fill each cupcake with 1 or 2 tbsp of the preserves/jam and then frost

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