Coming from a family of opinionated strawberry shortcake connoisseurs, I wasn't sure how this beautiful but pre-assembled dessert would go over. No worries, it was scarfed up over Easter dinner! One of those recipes-through-the-mail packs came for me to try, and this particular recipe made it into our permanent cookbook.
1Preheat oven to 350*F. Prepare cake according to package directions. Grease and flour two 9" cake pans; pour batter into pans. Bake cakes until toothpick inserted in centers comes out clean, about 25 minutes. Cool completely on wire racks.
2Reserve 8 - 10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.
3Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating until mixed.
4Place 1 cake layer on serving plate. Cover with mashed strawberries. Top with about 1-1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries (shown with strawberries pointing straight up, but you can be creative).
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...