Strawberry Shortcut Cake
Gina: Oh boy. When I realized the importance of Strawberry Shortcut Cake to the Neely boys, I knew I had to get baking and learn this recipe! The first step was getting permission from Momma Neely to make the cake. Let’s just say baking the cake was the easy part! Momma Neely always brought this cake to our house on special occasions. Didn’t matter if the occasion was a birthday, a graduation, or a good report card. It got to the point where our girls would say, “I need to call Grandma Neely and tell her about my report card so she can bring me some shortcut cake.” I like to call it a shortcut cake because we use a boxed mix. But no one will ever be able to tell when you serve it.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour a 13 × 9 × 2-inch nonstick cake pan.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cake mix, flour, eggs, 1 cup water, and the oil at low speed until mixed well. Increase the speed to medium-high, and beat for another 4 minutes, until the batter is smooth and glossy.
Step 3
Pour the batter into the pan, and bake for 35 to 40 minutes. Cool the cake on a wire rack.
Step 4
While the cake cools, combine the strawberries, cognac, and granulated sugar in a medium bowl, and allow them to set for 20 minutes. Pour the cream into a bowl, then add the confectioners’ sugar and vanilla, and beat on medium-high until stiff peaks form. Cover the whipped cream, and refrigerate.
Step 5
Run a butter knife around the rim of the cake. Prepare the Jell-O according to the package instructions, and allow it to chill for at least 20 minutes, until it is thickened but not firm. Using a straw, poke holes all over the cake. Pour the Jell-O on top of the cake and into the holes. Spread the macerated strawberries on top of the cake in an even layer. Use a rubber spatula to spread a layer of whipped cream on top of the strawberries. Garnish with fresh strawberries, as desired, and refrigerate for at least 4 hours. Serve this cake straight from the pan, and refrigerate any leftovers.
