If you don't like your strawberries and whipped cream on a dry, hard biscuit-like disk, try this recipe instead.
Because who doesn't love cake for breakfast, especially if it's piled high with fruit?
I love the pillowy sweet cake as a holder for tart-sweet strawberries. While biscuits have their place, I don't like them for strawberry shortcake. That is the traditional recipe you'll find when you do a Google search for strawberry shortcake.
This is an idea I learned from my Mother-in-Law. She lives on a farm and would show up to family gatherings with a big bowl of sliced strawberries and yellow sheet cake. What an idea!
Prior to this discovery, my family and I were enjoying those cake cups they sell at the store for strawberry shortcake. But for the same price, you can buy a cake mix and have a lot more servings.
Easy Strawberry Short "Cake"
- Yield: 16 servings
- Prep Time: 1 hr
- Cooking Time: 20 minutes
- 1 Yellow Boxed Cake Mix
- 3 eggs and oil called for in the mix
- 2 sixteen ounce cartons of strawberries
- ½ cup of sugar
- Can of whipped cream
- Preheat the oven to 350.
- Mix up the cake mix as directed.
- Spread mixture into a jelly roll pan (for shorter cake) or a 9 X 12 cake pan.
- Bake at 350 for 20-25 minutes or until golden brown.
- While the cake is baking, cut up and sugar the strawberries. Let them sit until the sugar dissolves and then stir.
- Let your cake cool and then slice into sixteen pieces.
- Top a slice with sugared strawberries and canned whipped cream. Or you can make home-made whipped cream if you are ambitious:)
- Enjoy the taste of summer!
Pro tip: If you don't have strawberries, or you've missed the season, try slathering strawberry jam on top of your cake slice and topping it with whipped cream. You can do that any time of year to make yourself feel like you are tasting a bit of summer!
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