Ingredients
- to Cake Mix (or other of your choice) prepared according to package directions*
- 2 2 2 cups heavy whipping cream
- 1/2 1/2 1/2 cup confectioner's sugar
- 1 1 1 teaspoon vanilla
- Fresh Strawberries
- 13.5 13.5 container 13.5 ounce container Strawberry Glaze
- to Glaze Note : I tried to cut calories by getting sugar free glaze once. I won’t make that mistake again. The flavor of that was best described as “freshly washed hair”.
- Heavy Whipping Cream : Sometimes this is just called heavy cream. Sometimes it is called whipping cream. I’m sure there exists, in our country, an entire group of people who are offended by this.
- to to to cake according to package directions. Make sure you have a plate or platter big enough to turn your cake out onto or bake it in a pan you want to decorate it in and just serve from that.
Preparation
Step 1
Allow baked cake to cool for ten minutes in the pan before turning it out onto a platter or large plate. You can also decorate it in the pan and serve from the pan if you like.
Once cake has cooled completely, place cream in large mixing bowl and beat with electric mixer until soft peaks form, about two minutes or so.
Add in vanilla and confectioner's sugar and beat again until stiff peaks form. Ice cake. Add a decorative border or spooned up border (by icing the top really thick and using a spoon to form a recess in the center) around the sides to hold glaze in for the next step.
Wash cut the tops off of strawberries. Blot them dry with a paper towel. Arrange on top of cake.
Spoon glaze over strawberries and use a butter knife to spread to coat each one.
Serve immediately or refrigerate until ready to serve.
Notes
*I use the size cake mix that makes an 8x8 cake. If you prefer to use a full size cake mix to make a 9x13, simply double the whipped cream, confectioner's sugar, and make sure you have enough strawberries. The same size glaze container will still be enough.