Ingredients
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French Vanilla Cake Mix store bought
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1/2 - 1 Cup Sour Cream
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2 Tablespoons White Kamut flour
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2 Pints fresh strawberries; cleaned, hulled and diced
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2 Cups (1 pint) Heavy Cream
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½ teaspoon vanilla
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3 Tablespoons sugar, or to taste
Directions
Generously spray a 9x13 inch baking pan with cooking spray. Set aside.
Follow directions on cake mix box exactly. Adding in eggs, sour cream and flour. Continue directions on cake box.
Pour batter in the pan and bake as directed on the package. Cake is done when it is touched with finger and springs back. A little soft crumb should come out on toothpick. Do not over-bake. Let sit on cooling rack to cool.
Mix diced strawberries and sugar in a small bowl. Let sit at room temperature for at least 10 minutes. Set aside.
Just before serving, whip the cream until it starts to thicken. Add vanilla and sugar. (Add more sugar if desired.) Continue to beat the cream until soft and creamy, not stiff.
Cut 12 slices of the cooled cake. Slice open each piece like a sandwich and put on a serving plate (two pieces per plate). Spoon on sugared diced strawberries and whipped cream. Serve.
Recipe Note
NOTE
This is our all time favorite Strawberry
Shortcake. Mary Kay, we love you for
telling us about the French Vanilla Cake
Mix that makes this recipe extra good!
VARIATIONS
Add a scoop of French Vanilla
ice-cream before the strawberries,
then top with whipped cream
(or leave off).
