Strawberry Shortcake Cake

Let's make a gorgeous strawberry shortcake cake, which is one of my go-tos, especially in the summer when I'm entertaining and I wanna make a strawberry shortcake, but the easy way. This is a cheeky little recipe, as I call it. A cheats recipe, if you will, because it's using a few store-bought things to make life really easy. You're gonna start off with a standard 15-ounce box of yellow food, like yellow cake mix. And to that, you're gonna add two tablespoons of instant pudding mix. And then you're gonna add milk, eggs, sour cream, and some melted butter. Now, in this particular day, I actually didn't have any sour cream, so I just added a little bit more milk, but the recipe does call for sour cream. And I advise you to not skip it because it really makes the cake nice and moist. Now, I have a full video on this. I uploaded it about a year ago, and I have a recipe for it. So I will link that down below. I'll link the recipe directly down below for you so you can print it and make this recipe this upcoming weekend because it is a crowd pleaser. And you're just gonna bake that for about 35 minutes. When the cake is baked and cooled, make the whipped cream. The whipped cream is just heavy cream, powdered sugar, and a little bit more of that vanilla. The instant vanilla pudding mix makes such a big difference and also makes a stabilized whipped cream, which means your whipped cream will not fall apart as your cake sits in the fridge for a few days. Cover that cake with your sweet whipped cream. And I like to leave the edges exposed, but you can go corner to corner. You can pipe it. You can do anything your heart desires. And then on top of that, all you're gonna do is just pile on a bunch of fresh, sweet strawberries. Strawberries are in season right now, and they're so sweet and delicious. You're missing out if you're not taking advantage. And they're also a really good price when they're in season. And then just to add a little more sweetness, a little bit of glossiness, I like to take a couple of tablespoons of seedless strawberry jam. I add about a teaspoon or two of water and pop it in the microwave for about 10 seconds just to loosen it. And then I just drizzle that all over the place and just kind of makes it jammy and sweet and just gives you a nice little extra layer of goodness that I don't like to miss out on because I miss it when it's not there. And when that's all done, your cake is ready. Keep it in the fridge for a couple of days. Eat it right away. It's totally up to you. It's a showstopper. Everyone loves it every single time, and it's really easy to make. I hope you enjoyed it. Like I said, the recipe is linked for you down below, and I hope you make it. Bye.