Cool Whip is great, but given the choice, make the real thing

It was really pretty, but I didn’t get a photo before we dug into this

“For You, Lord, are good, and ready to forgive, And abundant in loving kindness to all who call upon You.”

Psalm 86:5

As a self professed southern cook, nothing more, nothing less, I love a good container of Cool Whip. It really is like the WD40 of southern desserts. It’s made it’s way into a number of dessert salads, banana puddings, pies, and I have even used it when making homemade ice cream. But sometimes when you have a few extra minutes, or a very special dessert that just needs that extra touch, it’s worth the effort to make your own whipped cream. There is just something special about watching heavy cream, sugar, and vanilla come together into a cloud of sweet silky deliciousness. The only downside you may ask? Not getting that Cool Whip container to add to collection of plastic butter containers! Southern women know you NEVER send someone home with your good Tupperwear, but you are more than happy to share what you have and send people home with a little something special nestled into that blue bowl!

Our house on leftovers night!

Strawberry Shortcake

Cake Layer

  • 1/2 cup unsalted butter, softened
  • 1 1/3 cup sugar
  • 2 egg
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1  1/4 cups buttermilk

Strawberry layer

  • 4 lbs. fresh strawberries, sliced
  • 1/3 cup sugar

Whipped Cream

  • 4 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla

Preheat oven to 350 degrees. Butter a 9×13 baking dish, followed by parchment paper (leave enough over hang that you have handles), and then butter the parchment paper again.

In the bowl of your mixer, cream butter and sugar.

In another bowl combine flour, salt and baking powder.

Add eggs one at a time to the butter mixture, beating well after each one is added, followed by the vanilla. Alternate the flour mixture and the buttermilk, beginning and ending with the flour.

Once mixture is combined, pour into your prepared pan and bake for 20-25 mins. Remove from oven and move to a cooling rack to cool completely.

While the cake is baking, combine your sugar and berries in a medium sauce pan over medium heat. Heat until sugar has dissolved. Remove from heat and cool completely.

Tip: place you whisk attachment and your stainless steel mixing bowl in your freezer for at least an hour before starting your whipped cream!

Pour heavy whipping cream into the chilled bowl of your mixer. Attach chilled whisk attachment and start at low speed. Gradually work up to medium high. Once soft peaks begin to form, slowly add in powdered sugar and vanilla. Continue whipping until firm peaks are achieved.

To assemble cake:

Cut cake in half vertically, then horizontally. This should create 4 even parts of the cake. Lay 2 pieces of the cake back into your baking pan, followed by a layer of strawberries, then whipped cream. Repeat layers for a second time. Garnish with a fresh berry on top. Chill cake for at least 2 hours (overnight is better if you can wait to dig in!)

This cake is worth not getting an extra storage dish!!

Until next time,

Fellowship Foodie

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