This strawberry shortcake layer cake is packed with strawberries and frosted with whipped cream; it tastes just like strawberry shortcake, but it’s a little more fluffy!
This Sunday is the anniversary of the best decision I ever made. Before Cookie, there was Goldilocks, the most amazing creature that has ever walked this earth.
August 26, 2008, I signed my Goldie-bear’s adoption papers. Because she was a pound puppy I didn’t know her actual birthday so we celebrated on her adoption day. Every year of her life I had a big party, complete with a fancy cake and a big dinner.
And every year she acted like it was just another day, and like the party hat I made her wear was some kind of imposition. And like she wasn’t excited to open her presents. She was so blasé about the entire day! Except the food. She definitely loved all the treats she got on her bday.
Goldie died of cancer last year but I resolved to celebrate her birthday every year anyway; I like to think that up in heaven, my grandma is baking Goldie’s cake right now, and setting up for a huge birthday bash.
Down here on earth, this year’s cake is a layer cake-ified version of strawberry shortcake, because berries were one of Goldie’s favorite treats.
Back home in Oregon, I always made endless batches of freezer jam in the summer and jam day was Goldie’s, well, jam.
One June I brought home a flat of the season’s first strawberries and set them on the kitchen table while I went to change into old clothes (because jam day is messy).
I came back not even two minutes later and Goldie had pushed a chair out from under the table, jumped up on it, and was seconds away from climbing onto the table to eat the berries.
It was the cutest thing EVER. Discipline is not my forte so instead of a reprimand I gave her extra berries.
I am of the firm belief that dogs are angels God sends into our lives to teach us about love. Goldie taught me patience, and how to love without limits, and how to be strong in the face of devastating losses. Because of her I’m a better person, and certainly a better mom to my little Cookie. (Cookie often requires patience that only my sweet Goldie possessed but I’m working on it.)
This strawberry shortcake layer cake is made simple with a box cake mix but if you have a favorite white or yellow cake recipe, you can totally use it. I’m still searching for my ideal white cake. Just be sure to plan enough time for the cake layers to chill once you pour the strawberry filling over the top; they need to refrigerate for at least four hours.
Happy Thursday, from me and my fur babies :). If you have some time this weekend, make yourself a strawberry shortcake layer cake. It’s worthy of the face plant I’m sure Goldie would have made right into the middle of that ridiculous whipped cream frosting.
PS, if you make this cake–or any of my recipes–be sure to let me know what you think with a comment and a rating below. And post a pic on Insta too. Tag @theitsybitsykitchen so I can see your beautiful creations!
This strawberry shortcake layer cake is packed with strawberries and frosted with whipped cream; it tastes just like strawberry shortcake!
- 1 18-ounce white or yellow cake mix + ingredients to make the cake
- 2/3 cup water
- 4 tablespoons strawberry gelatin
- 1/2 cup granulated sugar
- 2 1/2 cups hulled and sliced strawberries
- 1 pint heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- additional 1/2 cup hulled and sliced strawberries for garnish
Spray 2 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and spray the paper with additional cooking spray. Set pans aside.
Mix and bake the cake according to directions on the box. Cool cake layers completely on a wire rack.
Once cake layers are cool, combine the water, strawberry gelatin, granulated sugar, and the 2 1/2 cups of berries in a medium saucepan set over medium heat. Cook mixture, stirring occasionally, until mixture comes to a rolling boil. Boil for 1 minute. Remove from the heat and cool for 10 minutes.
Poke 25 to 30 holes in each of the cake layers with a large-pronged fork or wooden skewer—don’t go all the way through the cake. Pour half of the gelatin mixture over each cake layer. Cover cake pans loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
When you’re ready to frost your cake, place the heavy cream in a large mixing bowl and beat with an electric mixer set to low speed. When heavy cream has thickened a bit, gradually add the powdered sugar and vanilla. Continue beating on low speed until mixture holds soft peaks, then turn mixer to medium and beat until it holds stiff peaks.
Carefully remove one of the cake layers from the pan and set strawberry-side up on a cake stand. (Run a knife around the edge of the cake to loosen; if you’re afraid the cake will break in half when you remove it, freeze the layers for 20 to 30 minutes.)
Spread about 1 cup of the heavy cream into an even layer on top of the cake. Top with the remaining cake layer, strawberry-side down. Frost the cake with the remaining whipped cream and garnish with remaining 1/2 cup of sliced berries. Serve and enjoy.
Adapted from A Taste of Oregon