I found this recipe on Paula Deen's website a while back and finally made not 1 but 3 this week! This cake is delicious and has a light taste to it, basically it's Strawberry Short Cake. I don't usually use a cake mix but this recipe calls for a white cake mix. The first 2 times I made it I used Duncan Hines and the last time I used Pillsbury, I will have to say the Pillsbury rised higher! I thought when I saw Paula's cake that maybe she used 2 cake mixes even though her recipe calls for one. Then after using the Pillsbury maybe she did just use one mix!
You cut the strawberries in half then add 1/3 cup of sugar then let them sit while you make the cake or I actually one of the times made the cake the night before then assembled it the next day.. So I just let the strawberries sit for about 30 minutes.
The whipping cream has cream cheese in it! I was hesitant and thought if I don't like it I will just make regular whipping cream the next time but you know what I liked it! I did however just use 1/2 of a bar instead of the whole thing because Paula says to use 4 cups of heavy cream and and 1 cream cheese bar. I thought that would be too much cream so I used 2 cups and 1/2 of a bar of cream cheese. Two cups was plenty of heavy cream because once you whip it, it makes 4 cups!
This cakes looks really beautiful and is actually pretty easy to make! It's very good the next day too! Just store it in the fridge!
You can make the cake in stages too! Make the cake the day before and even the cream then just assemble it when you want to.
For July 4th you could fill the middle with blueberries to have a red, white and blue cake!
I used about 3 lbs of strawberries... cut the stems off then cut them in half
Sprinkle 1/3 cup of sugar and toss them around then place in fridge until you need them
In a mixing bowl cram cheese (I used 1/2 of a bar) and sugar together
Then pour in whipping cream (I used 2 cups) slowly, once fully combined increase speed to medium high. I used a flat beater but normally I would have used a whisk attachment. It though worked just as well!
Beat until it makes peaks like this then place in fridge until you are ready to use (can make the day before if you would like)
I made the cake the night before (this one is duncan hines)
Start placing Strawberries to the edge of the cake layer
Then top with whipping cream mixture having it come to the edge of the strawberries
Repeat 2nd layer with the strawberries
then cream again
for the top line the strawberries like you did on the 1st and 2nd layer then add chopped up strawberries to the middle.. or you can do what I did below and add cream to the middle... I think I like this one more.
Here is the one I did with the cream in the middle....you can do whichever you like!
You can also see the cake layers are a little bit taller too with the Pillsbury cake mix.
Ingredients:
1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half (I ended up using 3lbs)
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature (I used 1/2 a bar)
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream (I used 2 cups)
1 box of white cake mix, baked in three 8” cake pans
3 quarts strawberries, stems removed and cut in half (I ended up using 3lbs)
1/3 cup sugar
Whipped Cream:
16 ounces cream cheese, room temperature (I used 1/2 a bar)
1 cup sugar
2 teaspoons vanilla extract
4 cups heavy cream (I used 2 cups)
Directions
Place cut strawberries and 1/3 cup sugar. Stir together and place in the refrigerator until ready to assemble cake.
Mix cake mix as directed and pour into three 8” prepared cake pans. Bake just until set and slightly golden (approximately 15-20 minutes).
When cake has cooled, place cream cheese, sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Reduce speed to low and add heavy cream in slow stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks.
To assemble cake: Place one cake layer in a large bowl or on a pedestal. Line the outer edges with a decorative row of strawberry halves. Fill the middle with some of the strawberry mixture. Top with a layer of the whipped cream mixture. Repeat one more layer. For the third and final layer place last cake on the other two layers. Arrange strawberry halves decoratively around the edge. Top with the remaining strawberry mixture. Serve with any left over whipped cream you may have.
