My dad was the cook in our family. He rarely baked, but when he did it was usually this beauty. He requested it almost every birthday, and so I officially declare this family recipe to be "Grandpa Jon's"
This cake is so moist and yummy, while also being super easy & quick! You may be used to eating strawberry shortcake over little angelfood cakes - just you wait and try this big version - you'll be hooked!
GRANDPA JON'S STRAWBERRY SHORTCAKE
- 2 boxes Vanilla Cake Mix (just use your fave brand)
- 2 baskets of fresh strawberries
- 1/4 cup white sugar
- Whipping cream
- pint of Lemon Sorbet
Prep time note: I like to do this cake in 2 days. The first day I bake the cake and add the strawberries, then let the cake soak up all the strawberry juice in the fridge overnight. The next morning I add the whipped cream. You DO NOT want to put the whipped cream on until you are pretty close to serving it, as the cream has a tendency to slide down the cake, thus making it look like a deflated balloon.
Preheat oven to 350. Bake 2 cakes and set aside to cool when done.
In the mean time: Wash 1 box of strawberries and remove stems. Serve other box to "mama's lil' helper"
|num numnum numnumnumnumnum|
|zee fresh berries|
After the cakes are cool enough to handle, slice each one in half. The objective here is to create lots of layers to smooth the strawberry filling into.
Next (you guessed it!) smooth the strawberry filling over the top of each layer until all the cake is used.
Put a cloth on top and put in the fridge overnight.
The next morning:
|Whip it. Whip it good. (had to be said...sorry.)|
Whip the cream, adding a drop of vanilla & a teaspoon of sugar. I like to chill the bowl in the fridge before adding the cream to whip, helps it out a bit. Plop it on the cake and smooth it out as best you can, the more whipped cream, the better!
|Feel free to make purdy decorations with the left over strawberries. In this pic I used some basil as well.|
And, viola! Yummmmmmmmmmm.
Serve with Lemon Sorbet (trust me on this one!)