There Is Nothing Short About This Strawberry Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Another fake out cake, this one a summer favorite for family birthdays. It's fresh, light and supper nummy. We prefer it to the old fashioned shortcake style of strawberry desserts. NOTE: I typically use a clean spring form pan when assembling this cake to ensure stability of layers. Read more . Ingredients:
1 yellow cake mix |
1 4-serving box vanilla instant pudding |
4 eggs |
1 c buttermilk |
1/3 c vegetable oil |
2 t vanilla extract (with seeds preferably) |
1 quart fresh strawberries |
2 4-serving boxes vanilla instant pudding |
16 oz heavy cream |
1 t vanilla extract (with seeds preferably) |
Directions:
1. Preheat oven to 350*
2. Grease & flour 2 9 inch round cake pans
3. Combine first 6 ingredients and mix for 2 minutes on medium speed. Batter will lighten in color.
4. Bake for 28-30 minutes
5. Cool completely.
6. While the cake is cooling, pick the 8 nicest berries and put them aside.
7. Wash and dice the remaining berries. Do not sugar the berries unless they are overly tart.
8. When you are ready to assemble the cake make the frosting/filling by combining the last 3 ingredients and whipping until you have the consistency of a light mousse.
9. Fill a piping bag with about 1/3 of the vanilla mixture fitted with a large round tip.
10. Using a serrated knife split your lawyers so you have 4 rounds.
11. To assemble: Layer of cake, pipe a ring of vanilla mixture around the perimeter of the cake layer, layer of diced berries, pipe a layer of the vanilla mixture, layer of diced berries. Repeat until you have used all layers of cake and end with a layer of cake.
12. Use the remaining vanilla mixture to frost the cake.
13. Chill for about an hour before serving.
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