Paula Deen...what can I say.....I can feel my arteries clogging when I read one of her recipes....but her recipes and photos of her food look sooooooo delicious. I swear if I ever get to Savannah I will try my best to eat at her restaurant. Maybe I should preregister for coronary bypass surgery before I dine.
I was in JoAnn's (the fabric store) when I spotted an issue of her magazine. I thumbed through it and several pink cakes caught my eye. Knowing I had two quarts of strawberries in the fridge I purchased the mag and promptly set about baking a cake.
Whenever I try a new recipe I am always skeptical unless someone has given me the recipe after THEY tried it. What bothered me was the use of a strawberry flavored box cake mix. Sometimes strawberry or banana flavored food items taste just awful. I used the Duncan Hines strawberry cake mix and was satisfied with the flavor, though I think I will experiment the next time and use a white cake mix in it's place.
The cake is perfect for summer since it is not overly rich and sweet. I also thought that the cake was better the next day. Much like good Ripple wine....a day can make a HUGE difference. LOL
I just realized that I don't have the magazine with me, so I will add the recipe when I get back home tonight.
Strawberry Shortcut Cake
1 box strawberry cake mix (I used Duncan Hines)
1 3 oz package of strawberry flavored gelatin
3 C sliced fresh strawberries
1/4 C sugar
2 tablespoons Cognac (optional...I didn't use)
1 C heavy cream
1/4 C confectioners' sugar
1 teaspoon vanilla extract
bake cake in 13 X 9 inch pan according to instructions on box. Cool completely.
Invert cake onto platter (I left mine in the glass cake pan).
Mix gelatin according to package. Refrigerate until cool but not hard.
In medium bowl combine strawberries, sugar, and cognac. Let stand for 20 minutes.
Beat cream, confectioners' sugar, and vanilla until stiff peaks form.
Use a straw to poke holes throughout the cake. Slowly pour gelatin over cake. I found it absorbs better after the top of the cake is saturated with a little gelatin liquid.
Spread strawberries in a single layer on top of cake. Spread whipped cream on top of strawberries. Refrigerate for at least 4 hours. I found cake really needed this time to absorb all the gelatin.
Garnish with sliced strawberries.
Hint.....my grandmother always chilled her bowl and beaters in the freezer before she whipped heavy cream. I do the same and always use a stainless bowl because it stays cold.