Simple Strawberry Shortcake

I apologize ahead of time for lack of photos, for the one photo to be exact.

I didn't find it really mandatory considering a lot of it isn't made by me.

It's a simple little recipe you can make, 

preferably during the summer while strawberries are in season.

You can make everything from scratch, but we choose to do it the lazy way.

You can't really make strawberry shortcake wrong.

Regardless....Here's what I did.

Firstly, you'll need:

A tub of cool whip, A box of angel food cake mix, Strawberries, and Sugar.

We went strawberry picking, as you know from our previous post,

so we had lots of strawberries to use up.

Strawberries are already unavailable for picking, so you'll need to grab some from the store

or local farmer's market / farm stand. I always encourage supporting your local farm.

Angel food cake is the best cake to make for strawberry shortcake

as it is a sponge cake and will absorb the syrup the strawberries naturally make.

You can also find a recipe to make your angel food cake from scratch.

It typically takes 35-40 minutes to cook, and usually all you'll need is 1 and 1/4 cups of water.

We used a tube cake pan to cook ours, and the first cake we make overflowed the pan,

so word of advice: Make sure you only fill it about half way, maybe a little more.

While that is cooking, wash your strawberries, and de-hull them.

I use a straw, it gets the job done rather quickly.

All you need to do is take a straw, poke it up from the center of the bottom.

It should get the green to come right off.

Once all the berries are de-hulled, cut them into forths or smaller if you'd like.

I usually do a mixture of both to have a variety of sizes.

Collect them in a refrigerator safe bowl, such as a Tupperware container.

Once you're done cutting them all up, coat the entire top with sugar.

Mix it up, and throw it in the refrigerator for an hour or two, or longer if you'd like.

But not much sooner, or the sugar won't be melted,

and mixed with the strawberry juices to make the syrup.

Depending on how much you want for each cake,

will depend on the amount of strawberries you use.

I used about 20 medium to large berries, and got a sufficient amount of topping.

Lastly, you can choose to make your own whipped cream topping,

but we just used store bought cool whip.

When the cake is made, and the berries are done, then comes the even easier part.

Grab a bowl, slice up the cake and place a slice or two in the bowl.

Drizzle the cake with the strawberries, and some of the syrup.

Then put a nice dollop of cream on top

Viola, simple as that.

Enjoy.