Easy Strawberry Shortcake and/or the Best White Cake

A couple years ago we went out to California for spring break to visit an old college friend.  Her family of 6 was living in a small aka super tiny beach cottage for a few months and our family of 4 and another mutual friend from college joined them in their small home.  It was a tight squeeze, but it was a blast hanging with them for a few days.  

While we were visiting them she made this delicious white cake to go with these absolutely amazing and HUGE strawberries we snagged at the farmer's market.  This Strawberry Shortcake is pretty much the best.

My husband is not the only one to devour this Easy Strawberry Shortcake.  Recently, I made this for a fondue dipping party.  Dipping this cake in peanut butter or chocolate fondue was heavenly.  

However, I think I may love using this White Cake for Strawberry Shortcake with freshly whipped cream and deliciously sweet strawberries.  It's pretty much the best thing ever.  Seriously.  

This cake with whipped cream and strawberries is so good I didn't even feel too bad feeding it to my toddlers an hour before dinner. :)

You need this recipe with the weather getting warmer and strawberries on sale.  It's too flavorful, moist, and simply loved by everyone to not have. 

Easy Strawberry Shortcake and/or the Best White Cake
Recipe: Alohamora slightly adapted from Our Best Bites

Active Time: 20 minutes

Inactive Time: 20-40 minutes plus cooling time

Servings: 1 tube cake (10-12), 36 cupcakes, or two  8 or 9" round pans, 1 11x17" pan. 

Ingredients: 
1 box white cake mix
1 c. flour, unbleached
1 c. sugar
3/4 tsp salt
4 egg whites
1 1/3 c. water
2 Tbsp oil
1 c. Greek yogurt or sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

Toppings: 

strawberries, washed, hulled, and chopped

whipped cream

Directions: 

1. Preheat oven to 350 degrees and grease and flour a tube/angel food cake pan.  I like to use a tube pan for strawberry shortcake, but a 11x17 inch pan works, round pans, or cupcake pan works as well.  I've used all of these pans depending on how I am using this cake recipe. 
2. In a stand mixer or large bowl mix the first four ingredients, the dry ingredients, together with a whisk. 
3. Add the wet ingredients to the bowl in the order listed and beat it on low for 2-4 minutes until the batter is smooth, light, and fluffy. 
4. Pour the batter into the prepared greased and floured pan. 
5. Bake the cake at 350 for 38-43 minutes in the tube pan until a toothpick comes out clean.  Cook the cupcakes for 18-23 minutes, and the other pans for 30-40 minutes.  All of the cake pans should pass the toothpick test aka the toothpick entered should come out of the cake/cupcakes clean. 
6. Cool the cake on a wire rack in the pans for at least 15 minutes before removing them from the pan to cool completely.  I end up leaving the cake in the pan to cool completely for a couple hours. 
7. When the cake is cool you can frost it, cut it, and/or serve it with freshly whipped cream and strawberries.  
8. Enjoy! 
9. Store leftover cake in an airtight container. Store whipping cream and strawberries in the fridge. 

Happy and delicious Easy Strawberry Shortcake and/or the Best White Cake ever eating!