Holy Cow! Something unexpected happened last week. My usual trip to the store revealed a bountiful crop of luscious strawberries–an indication of spring’s impending arrival. I vowed to make a new and exciting dessert with those blessed little nuggets when I got home but instead “when” I returned to the kitchen where the berries teasingly sat, my son apparently melted some chocolate and had a feast which caused my “when” to be now. Thank goodness from here until summer’s end we will have a steady supply of strawberries. But spring’s crop yields the sweetest. True to my nature May is when I search for the local berries to put away a little something something for the winter. Say, like freezer jam. Just my little attempt to extend the summer into the dead snowy, blustery months of winter. Did I just mention winter? I promise that won’t happen again–at least not for six months.
Strawberry shortcake is quite popular and I’m certainly a fan. But the notion to kick it up a notch is gnawing at me. In supermarkets I’m seeing the familiar angel food cake paired near the strawberry cases in the produce isle. A subtle suggestion but wow, am I the only one who thinks angel food cake is not so angelic. I mean it tastes like foam and devoid of anything resembling flavor. Luscious, palatial and mouth-watering are just a few words I think of when I bite into this heavenly dessert. It only takes a few minutes to throw an ordinary cake mix with a few embellishments in the oven. The little extras are worth it. And when I made it for a recent gathering, I noticed that people were doing that thing where nobody wants to be the person who takes the last one. Fortunately, I have no such inhibitions: cronch. I only wish I’d made more.
Strawberry Big Cake
By Published: April 6, 2010
- Yield: 15 Servings
- Prep: 10 mins
Holy Cow! Something unexpected happened last week. My usual trip to the store revealed a bountiful crop of luscious …
Ingredients
- 1 yellow cake mix prepared according to the package
- 1 T. lemon zest
- 1 tsp. lemon flavoring
- 1 lb. strawberries
- 1/2 cup sugar or more if you like it sweet
- 8 oz. heavy whipping cream or you could use cool whip
- 1 tsp. vanilla extract
- 1/4 cup sugar
Instructions
-
Prepare cake according to box. Add zest and lemon flavoring.
In a food processor add the strawberries and sugar. Pulse until saucy.
Assemble in a pretty dish. Cake, top with strawberries and add whip cream.
- Whip cream
If you opt to make your own whip cream. In a food processor pour in the ingredients and blend until it thickens. Be careful not to over whip as it will become butter.
