Strawberry Shortcake Cake

I originally titled this post, "The Perfect Summer Cake."



And quite honestly, it IS the perfect summer cake. I've made it four times already this summer and every single time it tasted perfect.



I've made this cake a few different ways: four full layers (which, by the way, makes the cake literally a foot tall), four half layers, two full layers, and finally (as you can see in this photo) zebra.



I found out the hard way that layering four full layers made the cake look super cool, but it barely even fit in the fridge. It was so tall that cutting a piece took 2 large knives, 4 hands, and a quick plate. 

Looked impressive. 

Ridiculously unpractical.

So, this time I decided to zebra the layers. This particular batter was a little bit thicker than I would have preferred, so the layers didn't spread as evenly or pretty as I would have liked. But the effect was still impressive.

If you've never made a zebra cake before, its SO easy. You just pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until the pan is filled (per baking directions.)



In between each layer (no matter how many layers you do) spread a generous amount of whipped cream and chopped strawberries. 

The original recipe calls for white cake mix and red velvet cake mix. I've made it that way and it is delicious. But this time I couldn't find red velvet cake mix anywhere. So I substituted with strawberry cake mix. 

Either one you choose tastes amazing.



Even with four layers this cake was incredibly light and refreshing.

AND its made with cake mix! So consider it quick and easy.

Strawberry Shortcake Cake

Ingredients:
Box white cake
Box red velvet cake
2 16 oz containers of whipped cream
1 lb strawberries, chopped

Directions:
Preheat oven to 350.

Mix cake mixes according to directions on box. Lightly grease two 9 inch cake pans. To zebra the layers pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until both pans are filled (about 2/3 full.)

Bake for 30 minutes or until center is set (use a knife or toothpick to test...if it comes out clean it's done!)

Once both layers are completely cooled, spread whipped cream on top of the bottom layer. Top with strawberries and second layer. Frost the entire cake with remaining whipped cream and top with strawberries.

If you are going to travel with this cake I've found it to be easier to just assemble on site. Whipped cream doesn't hold up as well as frosting in heat or in travel, so keep it in the fridge until ready to serve.

Recipe adapted from: I am baker



This really is the perfect summer cake.