When my best friend Kathy shared this Strawberry Shortcake Cake with me a couple of years ago, I immediately knew I had to make it! I absolutely love strawberries!
So when she told me about this cake … I was dying to make it!
Now before you get started, I have to tell you some bad news. This cake is a lot of work. A LOT. It actually seems like it takes about 147 hours of work and 17 bowls before you finally get to take a bite.
Okay – so maybe not that long or quite that many bowls, but it does take hours to prepare and I’m not. even. kidding.
You have to macerate the strawberries (soak them in sugar – I had to look it up ). You have to bake the cakes – then let them cool.
You have to make the frosting and filling. Then let it chill for an hour. An HOUR. And then there’s the filling and the stacking and on and on and on with all the work.
I don’t say all of that to discourage you – I just want to warn you so that you plan ahead, leave yourself enough time, and can prepare everything you need to do it. Because it’s WORTH it!
But finally, when you get to actually eat this cake, I’ll say it again… it’s sooo worth it! And the second time you make it goes faster than the first. Which sounds like a perfect reason to make it at least twice – so there’s that!
This original recipe came from Chow.com. I read through all the comments and made a few recommended changes – like making more of the filling and frosting (the frosting wasn’t doubled in these pics I took – I didn’t make that mistake again!), and adding a little more lemon and vanilla here and there.
Oh – and changing the name. Because it tastes so much like Strawberry Shortcake – I had to change the name!
One last thing… you may not have ever used mascarpone cheese. Don’t be afraid of it. It gives a very unique flavor that is just to die for. In fact, while you’re buying some, get enough to make Tiramisu:
You can thank me later
Alrighty… so are you ready? Because strawberries are in season right now – so don’t waste any time… go make this now!!