Strawberries and Cream Layer Cake
"There's always room for this, because it's so light. It's like a Norwegian-style strawberry shortcake. For best results, stack the layers with the cut side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife. Posted for ZWT 6."
photo by ddav0962
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
8-12
ingredients
- 1 (18 1/2 ounce) package white cake mix
- 2 (10 ounce) packages frozen strawberries, thawed and pureed
- 1 (12 ounce) frozen whipped topping, thawed
- 1 cup fresh strawberries, cleaned, hulled and sliced
directions
- Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
- Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
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Reviews
-
I had some problems with the assembly of this cake. I should have done like a previous reviewer and kept it in 2 layers instead of 4. The cake just fell apart all over the place. I think there was also too much pureed strawberries, they poured and dripped everywhere. With all of that being said though, the cake is very good. I ended up dumping the whole thing into a big serving bowl and we ate it with spoons. Delicious, just very messy. Made for ZWT6: No-Nonsense Nibblers. -
Very easy cake to make. I just used the 2 layers. The pureed strawberries were not as thick as I would have liked. I spread a layer of the puree on the bottom cake layer, topped with the whipped topping and then put the second layer on. I just spread this with more topping and sliced strawberries and the rest of the puree on the side. I just dipped the cake in it but my son poured it on top. So good and so easy! Made for ZWT 6.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
