Neely's Strawberry Shortcut Cake
INGREDIENTS
- Cooking Time: 45
- Servings: 10-12
- 1 (18.25-ounce) box strawberry cake mix
- 3 cups fresh strawberries, sliced
- 2 Tablespoons cognac
- 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
- 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.