Strawberry Shortcake Explosion Cake
July 31, 2019
My 26th birthday was wild. I kicked off the day by making this insane cake, but little did I know, Sebastian would propose to me later that day, and this would also be a cake to represent our engagement!
I’ve got a summer birthday, and two of my biggest summer cravings are strawberries and ice cream. You give me one of those Good Humor strawberry shortcake pops and I am in heaven. I also love boxed cake… there’s something about all the chemicals (lol) that make this cake just taste so much better. Don’t @ me!!! From my experience, if you’re craving boxed cake, nothing else will satisfy that craving.
So, here’s my strawberry shortcake explosion cake. I initially wanted three layers, but one of them crumbled…so I decided to turn them into cake balls for the decor. I ended up layering white vanilla cake with another layer of strawberry cake (which I made by mixing white cake batter with strawberry jam.) In between, there’s a strawberry jam layer, with the Rice Krispies strawberry cereal sprinkled on top for the extra crunch factor, and to break up the stickiness. Frost all of this with a vanilla/strawberry frosting ombre combination…top with strawberry pocky and Pop-Tart pieces, cake truffles, and more cereal of course. Tada! You have an explosion.
Ingredients
Adjust Servings
| 3boxes white cake mix | |
| 2jars store bought vanilla frosting | |
| 1jar store bought strawberry frosting | |
|
1box
crispy strawberry cereal |
|
| 1jar strawberry jam | |
| 1box strawberry milkshake Pop-Tarts | |
| 1box strawberry pocky sticks | |
| Pink and white sprinkles | |
Equipment
| 3 cake pans, buttered and floured. Lined with parchment paper. | |
Directions
Prepare white cake batter as box instructs. Prepare two boxes together in the same bowl, and one box in a separate bowl.
In the bowl with one box's worth of batter, pour 1/2 cup of strawberry jam and mix until thoroughly combined.
Prepare your cake pans by buttering, flouring and lining with parchment paper to prevent sticking. Pour white cake batter in two of your cake pans, and set aside.
Pour strawberry cake batter into the third pan.
Put all pans in the oven to bake, as box instructs.
When the cakes are done, let them cool for at least 30 minutes. You can place them in the freezer if you need to expedite the process.
Place one white cake and the strawberry cake on a flat surface, and slice off the curved top. This will flatten the cakes so you can stack them on top of each other.
Take the third cake and crumble it to prepare cake balls for the decoration. Add 1/2 cup of vanilla frosting to the crumbled cake, until a moist dough forms. If your cake is dry and balls are not forming, add extra frosting until the desired consistency is reached.
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