Thursday, October 18, 2012

Last Minute Strawberry Shortcake

During a recent trip to visit some family, the topic of "what's for dessert?" came up.  Naturally, I had already come prepared with a few ideas and there was one in particular that had a very short prep list and easy assembly:  i am baker's Strawberry Shortcake.

After a quick adaptation (she used red velvet for the cake), I decided on a mix of chocolate and vanilla layers of cake.  I am almost ashamed to admit that they were boxed cake mixes from the grocery store, but they are quick and easy to make.  Especially when you're in someone else's kitchen with none of your proper tools or the luxury of time to do the job from scratch.  This recipe also called for Cool-Whip as the icing.  I layered the cake alternately and topped each layer with Cool-Whip and sliced strawberries. 

The best part about this cake is the presentation layer of Cool-Whip.  The bumps of icing were pretty easy to accomplish.  You take a sturdy piece of plastic or cardboard and cut out 1/2 circles into the edge.  Then, after you apply a heavy layer of Cool-Whip to the cake, drag the "comb" around the sides of the cake, while turning the cake with your other hand.  These types of cake "combs" are widely used in bakeries and come in varying sizes.  I unfortunately didn't have a sturdy enough piece of cardboard for the effect to really work on this cake...but it sure tasted good anyway!

The cake was so tall that when we cut into it, it hung off the side of the plate!  Typical fashion in my family.  :)

*This cake recipe was adapted from i am baker.

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