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Neely's Strawberry Shortcut Cake Recipe

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This recipe for Neely's Strawberry Shortcut Cake is from The Pielstick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac or water
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish
Directions:
Directions:
Preheat oven to 350 degrees F. 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.
Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Note: I omitted the cognac. I just used a little bit of water instead. The cake was delicious!! It's a little time consuming, but soooo worth it! I got this from "Down Home With the Neelys".

 

 

 

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