Mini Strawberry Cakes

• 2 whole Store Bought Shortcakes
• 1 can Store Bought Vanilla Frosting, 16 Ounce Tub
• 3 Tablespoons Fresh Chopped Strawberries
• 4 Tablespoons Strawberry Preserves

1. The measurements of strawberries and preserves is for one cake. It may take a little more or less.
2. You will use two shortcakes for each cake you want to make. Coat inside and edges of one shortcake with 2 tablespoons of jam and fill center with strawberries, pressing strawberries into jam. Place the shortcake on a plate, flat side down. This will be the bottom.
3. Coat the inside of another shortcake with jam. Put this cake on top of the bottom layer, flat side up, and press down. Frost the top and sides of the assembled cake and garnish with strawberries and or more jam.
4. Refrigerate until ready to serve. Several different fruits could be used - peaches, blueberries or raspberries, just use jam to match (or not).

shortcakes, vanilla frosting, strawberries, strawberry preserves

Taken from tastykitchen.com/recipes/desserts/mini-strawberry-cakes/ (may not work)