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Strawberry Shortcake

Strawberry Shortcake
Ingredients:
- 1 box (16 ounces) angel food cake mix
- 6 tablespoons Clear Piping Gel (optional)
- water to prepare cake mix
- 3 cups heavy whipping cream
- 3/4 cup sifted confectioners' sugar
- 1 1/2 teaspoons Clear Vanilla Extract
- 3 cups diced strawberries ((about 16 ounces))

Instructions:
1. Preheat oven to 350°F.

2. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds. Scrape bottom and sides of bowl; beat on medium speed 1 minute. Divide batter evenly between pans; pans will be full.

3. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Gently pull cakes out of pans; cool completely on grid.

4. In large bowl, whisk cream and confectioners sugar with electric mixer to soft peaks. Add piping gel (optional) and vanilla. Continue whisking until stiff peaks form. Divide cream in half. Reserve 1/2 cup strawberries; fold remaining strawberries into half of whipped cream.

5. To assemble, spread 1/3 of strawberry whipped cream on first cake layer. Repeat with remaining layers. Ice outside of cake with plain whipped cream. Top with reserved 1/2 cup strawberries. Refrigerate until ready to serve.
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Reviews

1 review
Home baker
Review star icon Review star icon Review star icon Review star icon Review star icon Feb 9, 2021
Feb 9, 2021  |  By Sam Muenk
What kind of pans do you suggest? Loaf pan or square pans? It sounds wonderful, but would appreciate some clarification. Thank you
Sam Muenk
Owner Response: Sam, You can use either type of pan. We have many options for bakers to choose from loaf shaped to round and square. The Strawberry Shortcake recipe we have online suggests dividing a standard boxed angel food cake mix into the pans you have. If you want thin layers of cake, fill your pans half way. If you want more cake per layer, 3/4 full is about right. For even baking, bake all pans on the same rack level and cool on wire racks before removing the cake. We hope this helps you and enjoy this delicious recipe. The Fancy Flours team

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