This Tuesday I give to you a twisted take on a classic recipe. Every year for Easter, my family serves Strawberry Shortcake. This year I wanted to shake it up a bit without going too crazy. That is when I found this recipe on Nest of Posies. Believe me when I say this really is the easiest way to make Strawberry Shortcake.
A box of yellow cake mix and everything needed to make a 13x9 cake according to the directions.
4 cups fresh strawberries sliced
1 1/4 cup of sugar
1/2 cup of Evaporated milk
4 Tbsp butter
1 tsp vanilla
While your cake is baking in the oven, cut & slice your strawberries & set aside.
When your cake is almost done baking combine your sugar, evaporated milk & butter in a saucepan and heat to a boil. Stirring & mixing together continually, add your vanilla right when the sauce start to come to a boil. Allow your mixture to boil for 3 minutes.
Once your cake is out of the oven for about 5 minutes, place your sliced strawberries on top of the hot cake.
Allow your heated sauce to cool slightly, about 5-7 minutes & pour your very warm/hot topping mixture over the strawberries on top of the cake. You want a very warm sauce mixture on top of a very warm cake to allow the heat to soak in all that sauce goodness along with the juice of the strawberries.
Cover & place in the refrigerator to cool overnight or you can serve if the cake has been in the fridge for several hours. When ready to serve, cut and add a dollop of whipped cream for extra goodness.