You just can’t beat this strawberry shortcake recipe. Actually, that’s not true, you have to beat it twice (the whipped cream and then cream cheese filling). There are four elements to this cake, but you can make the cake and the cream cheese filling in advance. That’s my favorite part of this cake: you can make half the parts ahead of time. Actually, that’s not true (again), my favorite part of the cake is finding things in the pantry I can also smear the cream cheese filling on. Because cream cheese. It really adds that extra oomph I always thought was missing from more traditional shortcakes. I don’t like making the strawberry sauce in advance because the berries tend to release too much water into the sauce if left overnight (sometimes I feel the urge to release too much water overnight too if I’m not eating enough potassium).
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Prep pan
Cake
(can be made 1 day in advance, wrapped in cling wrap and left at room temperature)
-
1 box of yellow cake mix
Strawberry Sauce
- 1 pound of fresh, sliced or chopped strawberries (nope, you can’t use frozen).
- 4 tablespoons of sugar
- Pinch of salt
- 1/3 cup of strawberry jam
- 1 tablespoon of lemon juice
Cream Cheese Filling
(can be made up to two days in advance if kept in fridge)
- 1 package (8oz) cream cheese, softened at room temperate
- ½ cup confections sugar
- ¼ milk
- ½ tsp vanilla extract
Whipped Cream
- 1 ½ cups of heavy cream, chilled
- 3 tablespoons of sugar
- 1 ½ tsp vanilla extra
- 1 teaspoon freshly grated lemon zest
Instructions
Step 1
Cake: Prep bundt pan with Bundt Gunk. Bake yellow cake mix per box instructions. Let it cool for 15 minutes before flipping it out of the pan. Let the cake cool completely.
Step 2
Strawberry Sauce: While the bundt bakes and cools, make the strawberry sauce. Hull and slice the strawberries. You can chop the berries instead, if you’d prefer. I just think that the strawberries lay better in the cake when they are sliced. Add them to a bowl with the sugar and a small pinch of salt. Set aside for 20 minutes, mixing occasionally.
Step 3
In a small saucepan, warm the strawberry jam. This should take between 2 and 3 minutes. Add the jam and the lemon juice to the bowl of strawberries and mix it together. Let the mixture cool. This should take about an hour.
Step 4
Cream Cheese Filling: Beat all of the ingredients for the cream cheese filling together. Set aside
Step 5
Whipped Cream: Beat all of the ingredients for the whipped cream.
Step 6
Assemble the Cake: When the cake has fully cooled, slice it half horizontally making a top and bottom half. You will have a decorative half (the half that baked at the bottom of the pan and has the decorative grooves) and the base (the half of the cake that baked at the top of the pan and will be the cake’s bottom)
Step 7
Spread the Cream Cheese Filling on the base of the cake.
Step 8
Spread the strawberry sauce on top of the cream cheese filling.
Step 9
Spread the whipped cream on top of the strawberry sauce.
Step 10
Carefully place the decorative top on top of the cake and press down gently.
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