Strawberry Shortcut Cake

  1. Preheat the oven to 350F.
  2. Butter and flour a 13 x 9 x 2-inch nonstick cake pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cake mix, flour, eggs, 1 cup water, and the oil at low speed until mixed well.
  4. Increase the speed to medium-high, and beat for another 4 minutes, until the batter is smooth and glossy.
  5. Pour the batter into the pan, and bake for 35 to 40 minutes.
  6. Cool the cake on a wire rack.
  7. While the cake cools, combine the strawberries, cognac, and granulated sugar in a medium bowl, and allow them to set for 20 minutes.
  8. Pour the cream into a bowl, then add the confectioners sugar and vanilla, and beat on medium-high until stiff peaks form.
  9. Cover the whipped cream, and refrigerate.
  10. Run a butter knife around the rim of the cake.
  11. Prepare the Jell-O according to the package instructions, and allow it to chill for at least 20 minutes, until it is thickened but not firm.
  12. Using a straw, poke holes all over the cake.
  13. Pour the Jell-O on top of the cake and into the holes.
  14. Spread the macerated strawberries on top of the cake in an even layer.
  15. Use a rubber spatula to spread a layer of whipped cream on top of the strawberries.
  16. Garnish with fresh strawberries, as desired, and refrigerate for at least 4 hours.
  17. Serve this cake straight from the pan, and refrigerate any leftovers.

butter, allpurpose flour, strawberry cake, eggs, water, vegetable oil, fresh strawberries, cognac, granulated sugar, heavy cream, confectioners sugar, vanilla, o

Taken from www.epicurious.com/recipes/food/views/strawberry-shortcut-cake-375360 (may not work)

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