Layered Strawberry Shortcake

I had a very good friend when I lived in Houston. His name was Reagan and he had lived most of his life in Argentina. He loved to cook. When I moved back to New Mexico he came for a visit and cooked a gourmet dinner for me and my parents.  One of the dishes he made was this dessert. I have loved this dessert and made it many times over the years, but for some reason just stopped making it several years ago.

Today is Fathers Day. I wanted to make a simple dessert using fruit. I went to the store with the intention of getting pound cake for traditional strawberry shortcake. Either the pound cakes were too small or too expensive. That's when the idea to make this dessert popped into my head. It was perfect. Sweet but not too sweet. Light with fresh fruit and my favorite, whipped cream.

So while this is not technically a dessert I found from Pinterest, believe me, it will be on there in just a few minutes :).  It was a huge hit at my house with over half the bowl gone in less than 5 minutes.  The only thing I could have done to improve it was put fresh whole strawberries on the top for a garnish.  The original recipe calls for alcohol to be brushed lightly on top of the cake before crumbling. I left the alcohol out. It's just as good. But if you would like you can brush the top of the cake with an liquor of you choice. Good choices would be rum, brandy, kirsch, etc....  Otherwise, dig in and enjoy an easy and delicious dessert.


Bake cake on cookie sheet for about 20-25 minutes.

Use fresh strawberries. Take green stem off.

Then slice berries into thin slices.

Add powdered sugar and vanilla and mix well.

 After cake has cooled for 10 minutes, break into small chunks.

Layer 1/3 of cake into bottom of glass bowl.

Top with a layer of strawberries.

Spread a thin layer of whipped cream on top of strawberries.

Top with another layer of cake and continue with 1/3 each layers.

Top with remaining whipped cream and garnish with whole strawberries.

Side view.

Happy Fathers Day!!!

Layered Strawberry Shortcake

1 box white cake mix
1 2 lb box of strawberries
3/4 cup powdered sugar
1 1/4 tsp vanilla
1 pint heavy whipping cream

Mix cake according to package directions. Grease and flour and cookie sheet. Pour cake mix onto cookie sheet and spread out to cover entire surface equally.  Bake at temperature recommended on package. Check at about 20 minutes to test for doneness. Cake will be  done when lightly browned on top and a toothpick inserted in middle comes out clean.  Let cool for 10 minutes. When cool break cake up into small chunks.

While cake is cooling, prepare strawberries by taking stem off and slicing into thin slices.  Add 1/2 cup powdered sugar and 1/4 tsp vanilla to strawberries and mix well until all berries are coated.

In a cold bowl pour whipping cream. With whisk attachment, whisk the cream until soft peaks form.  Add 1/4 cup powdered sugar and 1 tsp vanilla. Continue to whisk until hard peaks form.

In a clear bowl layer one third of cake and press down lightly. Top with  one third of strawberries. Spread  light layer of whipping cream on top of strawberries. Lay down another layer of cake, then strawberries and whipping cream. Continue for one more layer. Top the final layer with the remaining whipped cream. Top with whole strawberries.  Chill for at least one hour before serving.