Strawberry Shortcake for 18

Strawberry Shortcake for a Crowd

Remember the original premise of this website?  Use what your have in your pantry and adapt when you can to make your cuisine yummy and easy without sacrificing nutrition, quality or integrity.

This is a good alternative to traditional short cakes when a crowd is involved.  It is as rich and yummy as any individually made cakes but easier to execute if you want to be part of the celebration for which it was made.  With a few alterations, it makes use of one of the best of the boxed cake mixes we’ve ever used.  We also chose our favorite Smucker’s® Strawberry Jam for our strawberries instead of the other goopy options because we love the quality it brings to the party!  Hershey’s® Chocolate Syrup in a squeeze bottle is perfect for the drizzle factor here, but make your own if you absolute have to have the credit.

  • Betty Crocker® Yellow Butter Cake Mix
  • 3 Tbsp. all purpose flour
  • 3 Tbsp. almond flour
  • 3 eggs
  • 1/2 c. very soft butter
  • 1/2 c. heavy cream
  • 1/4 c. cold water
  • 2 qts. fresh strawberries, pared and sliced
  • 1 pt. ripe fresh strawberries, pared, sliced and smashed slightly +
  • 1-10 oz. jar Smucker’s Strawberry Jam
  • 2 Tbsp. water
  • 4 c. whipped cream or whipped topping (your choice)
  • Chocolate syrup
  1. Prepare a sheet cake pan by generously buttering bottom and bottom 1/2 of sides then dusting with flour.  Set aside
  2. Stir flour and almond flour into cake mix
  3. Add eggs, butter, cream and cold water and mix according to directions on the cake mix box
  4. Bake at 350° F for 30-33 minutes, test for doneness at 30 minutes
  5. Cool in pan for 5-7 minutes then turn out onto cooling rack.  Cool completely
  6. Clean, pare and slice all the strawberries.  Measure out 2 cups, smash with a potato masher or the like and set aside.  Cover and refrigerate the rest of the berries
  7. Melt the strawberry jam in the microwave until it liquifies, 30-40 seconds, stir in the water and heat another 15 seconds
  8. Mix the jam and the smashed berries together
  9. With the cold cake on a serving plate, using a two pronged cooking fork, sparingly make a holes in it, using a two pronged cooking fork
  10. Arrange the sliced berries prettily over the cake, spoon the juicy-jammed berries over all then add the whipped cream, finishing with an attractive drizzle of chocolate syrup atop the whipped cream
  11. Serve immediately

© 2014 Barbara A. Ziegler/BAPantryGourmet.com   All rights reserved

This entry was posted in Alternative Ingredients, Cake, Desserts, EASY, Free Recipes, Special Occasion Recipes, Spring Dessert, Summer Desserts, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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