Unfortunately, it is never going to be warm here again and today it was only 52 degrees and rainy. I think the West Texas wind blew Amarillo into the Northwest. I need sunshine and 90 degree weather, but, apparently, I am never going to get it.
But it's such a pretty cake, is it not?
I can't remember what its actual name is, but in our family we call it "Carrie's Strawberry Shortcake Cake". Several years ago (when I was at ACU), my sister and I decided to make my mom dinner for some reason or another. I can't remember why, but I do know it was a secret and we had invited my parents' best friends, The Dillards. Anyway, I figured out the menu, made sure we had all the ingredients, and got everything else ready while Carrie made this cake. Guess what everybody remembered? The cake. Not that I'm bitter or anything. But I'm pretty sure Carrie has only made it once and I have made it a whole bunch of times...to rave reviews, I might add. Whatever you want to call it, this cake is spectacular! Perfect for Spring...if it ever decides to show up. Or we can just drown our sorrows in all of its heavenly whipped cream and strawberries.
Of course I'm sharing the recipe!
Carrie's Strawberry Shortcake Cake:
1 box French Vanilla cake mix
3 eggs
1 1/4 cups water
1/2 cup butter, softened
2 cups whipping cream, chilled
1/3 cup sugar
1/2 teaspoon vanilla
1 quart fresh strawberries, rinsed, drained, and sliced (keep one whole for the top of the cake)
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. (I also trace around the bottom of the cake pans onto the wax paper and put them in the bottom of the cake pans before greasing and flouring...lesson learned after waaayy too many messed up cakes!) Combine cake mix, eggs, water, and butter in a mixing bowl and mix according to package directions. Bake for 30-35 minutes or until done. Cool in pans 10 minutes then invert onto cooling racks. Cool completely. While cake is cooling, place another bowl and beaters into the freezer to chill. To make filling and topping, beat whipping cream, sugar, and vanilla until stiff in chilled bowl. Reserve 1/3 cup for garnish. Place one layer of the cake onto serving platter. Spread with 1/2 of the whipped cream and 1/2 of the sliced strawberries. Place other layer on top and repeat with remaining whipped cream and strawberries. Garnish with reserved whipped cream and a whole strawberry. Refrigerate until ready to serve.
*Note: This is a very delicate cake! If it gets too warm, the whipped cream will ooze out the middle layer and you'll have an ugly, squashed cake. Just keep it in the fridge until the very last second if possible.
There is one (teeny-tiny) good thing about all this cold, rainy weather. It meant I got to hang out with this cute girl all day.
And maybe, just maybe, the sun'll come out tomorrow!







