Strawberry Shortcake Explosion Cake

60 minutes

serves 0

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.

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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

1.

Prepare white cake batter as box instructs. Prepare two boxes together in the same bowl, and one box in a separate bowl.

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2.

In the bowl with one box's worth of batter, pour 1/2 cup of strawberry jam and mix until thoroughly combined.

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3.

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.

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4.

Pour strawberry cake batter into the third pan.

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5.

Put all pans in the oven to bake, as box instructs.

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6.

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.

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7.

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.

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8.

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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Notes

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