3 Materials Needed:

Wilton Easy Layers Loaf Pan Clear Vanilla Extract Clear Piping Gel & 10" x 16" Cooling Grid, Large Bowl Measuring Cups & Measuring Spoons Rubber Spatula Toothpick & Whisk, 16 oz. Box of Angel Food Cake Mix Water Heavy Whipping Cream Confectioners Sugar & Diced Strawberries

About this Project

The next time you're in charge of dessert, treat your "“berry"” best friends to this simple yet delicious take on a classic cake. Perfect for any occasion, during any time of the year, this strawberry shortcake is one you should add to your repertoire.

Who hasn't posted a pic of their food on social media? From now on, post a pic of your finished Wilton-inspired cakes to: #ACMooreInspired

  • 1
    Preheat oven to 350°F. In a large bowl, beat cake mix and water with an electric mixer on low speed for 30 seconds. Scrape bottom and sides of bowl, and then beat on medium speed for one minute. Divide batter evenly between pans. Note that the pans will be full. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a cooling grid for 10 minutes, then remove the cakes from the pan and cool completely on the grid. Note: project time does not include this baking and cooling time.
  • 2
    In large bowl, whisk three cups heavy whipping cream and 3/4 cup confectioners’ sugar with an electric mixer to soft peaks, and then add six tablespoons piping gel and 1-1/2 teaspoons vanilla extract. Continue whisking until stiff peaks form, then divide the cream in half. Fold 2-1/2 cups diced strawberries into half of your whipped cream.
  • 3
    Spread 1/3 of your strawberry whipped cream on the first cake layer. Repeat with remaining layers, and then ice the outside of the cake with the plain whipped cream. Top with 1/2 cup strawberries. Refrigerate until ready to serve.