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Strawberry Shortcut Cake

    1 (18.25-ounce) box strawberry cake mix
    3 cups fresh strawberries, sliced
    2 tablespoons cognac
    1/4 cup sugar
    1 cup heavy cream
    1/4 cup confectioners' sugar
    1 teaspoon vanilla extract
    1 (3-ounce) package strawberry flavored gelatin
    Fresh strawberries, for garnish

  Preheat oven to 350F. Follow cake directions as written on cake
 mix box. Remove from oven and cool cake completely.

  Meanwhile, in a medium bowl, combine strawberries, cognac and sugar.
 Let macerate 20 minutes. Invert and release cake onto a decorative
 platter.

  Whip cream with confectioners' sugar and vanilla at medium-high
 speed until it reaches stiff peaks. Do not over whip. Mix gelatin as
 directed on box. Refrigerate gelatin mix but do not let it harden,
 it should cool to a liquid consistency.

  Using a straw, poke holes all over the cake. Pour gelatin into holes
 and spread over the top of the cake. Spread layer of macerated
 strawberries on top of cake. Spread layer of whipped cream on top
 of the strawberries, making pretty swirls and ripples. Garnish with
 fresh strawberries. Refrigerate for at least 4 hours before serving.