Ever since I spoke to Pat and Gina Neely, I've wanted to make their famous strawberry shortcut cake. Last weekend, I finally got around to making this divinely delicious dessert that combines vanilla cake with fresh strawberries, whipped cream, and strawberry gelatin.
Gina's recipe uses a store-bought cake mix, but I had extra time so I made a vanilla cake from scratch. Thanks to the strawberry jello, the cake is super moist and insanely luscious. If you need a Spring dessert to feed a crowd, I highly recommend this cake. To check out the recipe, read more.
For cake Serves 10-12. *I found that 1 cup of whipped cream was NOT enough to cover the entire cake. In the future I will double the amount of whipped cream and confectioners' sugar to ensure that all sides of the cake are covered in whipped cream.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups cake flour (not self-rising)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup large egg whites, about 8, room temperature
1/2 cups milk, room temperature
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream*
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish
*I found that 1 cup of whipped cream was NOT enough to cover the entire cake. In the future I will double the amount of whipped cream and confectioners' sugar to ensure that all sides of the cake are covered in whipped cream.
- Don't skip this step! It will make removing the cake from the pan so much easier.
- Mixing the batter.
- Allow the cake plenty of time to cool.
- Poking the holes in the cake was fun!
- Photo 5
- The jello took a couple of minutes to seep into the cake.
- Evenly spread the strawberries over the cake.
- I should have doubled the amount of whipping cream!
- Photo 10
- Photo 11