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Deep Dish Strawberry Shortcake




Source of Recipe


Internet


List of Ingredients




Serves 12

Prepare a 9 X 13" pyrex or metal lasagne pan with butter (or pam) and dust it with flour. Preheat oven as directed on cake mix box.

1 strawberry cake mix, prepared and ready to go in the oven (follow box directions for oil and eggs...)

2 10-ounce packages frozen strawberries in syrup

10 ounces fresh strawberries, or thawed whole berries without syrup -- chopped

1 sm package Jello wild strawberry flavor

2/3 cup boiling water

1 12-ounce can Kerns Strawberry Nectar (if available -- if not, add one additional package of frozen berries in syrup)

1 large carton of CoolWhip frozen topping, thawed

Prepare cake mix as directed on package. Before pouring the batter into the 9 X 13 pan, fold in the 10 ounces of chopped fresh or thawed berries-without syrup. Pour into the pan and bake as directed.

When the cake comes out of the oven, set it aside to cool, and prepare the filling:

Pour boiling water onto the jello powder and stir until dissolved. Add the 2 (or 3) packages of Strawberries in syrup and mix well. If you have Kerns Strawberry nectar, use that in place of one of the packages of berries in syrup.

Set this mixture into the fridge until the cake is nearly cool.

Once the cake is cooled, spoon the filling over the cake evenly and slowly, allowing the syrup/jello to soak into the cake. Once the cake is covered in berries, place plastic wrap over the cake and chill it in the fridge.

Just before serving, top the whole affair with cool whip (or real whipped cream if you're really industrious) and serve cold.



Recipe