Most of the time I participate in blogging events just for fun, but once in a great while, there’s a good cause attached to it. The Boobie Bakeoff was started last year as a way to support the Susan G. Komen Foundation. I’ve been lucky enough to have never been touched by breast cancer in my family, but others are not so lucky.
I do my part for the cause by posting about it – you can do your part by going back to the Boobie Bakeoff main site after the 17th to learn how to vote for my (or any other you like) recipe. Each vote costs $1 via Paypal, and all proceeds are donated to the Susan G. Komen Foundation. Last year they donated over $100!
So without further aideu – my recipe is a very simple one I found in Cooking with Paula Deen magazine – quite an excellent thing to make in advance, and would be great during a summer picnic when strawberries are in season.
Strawberry Shortcut Cake
adapted from The Neelys, found in Cooking with Paula Deen May/June ’08
1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry-flavored gelatin
3 c. sliced frsh strawberries
1/4 c. sugar
2 tbsp. cognac
1 c. heavy cream
1/4 c. confectioners’ sugar
1 tsp. vanilla extract
Garnish: fresh strawberries
Preheat oven to 350F. Bake cake in a 13×9 inch baking pan according to package directions. Allow cake to cool completely. Invert cake onto a serving platter.
Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.
In a medium bowl, combine strawberries, sugar, and cognac. Cover, and let stand at room temperature for 20 minutes.
Beat cream, confectioners’ sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form. Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.
Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired. Makes about 12 servings.