Ready for a yummy summer treat?
I made this strawberry shortcake a couple of weeks back for a family dinner and it was a great ending to a delicious meal.
Perfect for the summer. The yellow fluffy cake goes together nicely with fresh strawberries and cool whip. I mean, fruit in a cake makes it “healthy” right?
(Recipe inspired from here)
1 box yellow cake mix
3 large eggs
1/3 C. vegetable oil
1/2 C. sugar, plus 3 Tbsp.
3 pints strawberries, stemmed and sliced
2 containers of cool whip (thawed)
Heat oven to 350° F. Grease two 9-inch round cake pans. In a large mixing bowl, combine cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined.
Divide batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.
Meanwhile, sprinkle 1/2 cup of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the cool whip. Top with the remaining layer, the rest of the cool whip, and the remaining strawberries. Serve immediately.