A Fresh Strawberry Cake
Ben Ashby
I love a good boxed cake mix, but I always want to add something to it. This recipe is one of my favorites. It transforms a standard white cake mix into the perfect light and fluffy early summer treat! This cake is best served cold. It ensures the whipped cream icing is fluffy and smooth.
RECIPE:
1 Boxed white cake mix + the ingredients called for on the cake mix. Substitute the water for milk.
2 cups heavy whipping cream
1/3 cup sifted powdered sugar
1 teaspoon vanilla
1 quart finely chopped strawberries
1 cup strawberry jam or preserves (do not use jelly)
Mint for garnish
Follow directions on the cake mix. I use three eight inch cake rounds. Allow baked cakes to cool overnight. Cut tops to ensure each layer is level. Place first layer on cake stand. Add a thin layer of the strawberry jam or preserves. Add middle layer of cake. Add strawberry jam or preserves. Place top layer on cake. Allow to chill while whipped cream is made.
In a mixing bowl add sifted powdered sugar, heavy whipping cream, and vanilla. Whip until fluffy with semi stick peaks. Do not over beat. You will make butter. Gently fold in your finely chopped strawberries.
Ice cake with the strawberry whipped cream. You will have enough cream to do a very generous coating of whipped cream. This cake is intended to be heavy on the icing. Allow to chill and garnish with fresh mint. Serve chilled.
