Do you ever have those times, where you get a certain date or time in your mind that something is supposed to happen, and don’t bother to double check? Because you are stubborn and think you can’t possibly be wrong?
Yeah, that happens to me a lot. Most recently, with a recipe contest I was going to enter. Ashton at Something Swanky was hosting an awesome recipe contest, where anyone could submit a recipe using a Lucky Leaf ingredient. Ever since she announced it, I was planning to make something different and delicious. And for some reason, I got in my head that the deadline was the 27th of August.
Well, the 27th was mentioned in the rules. But as the day that the winners would be announced. The actual deadline was on the 25th, and I didn’t realize this until I went to her page on the 27th and saw that it was already over! I was so bummed, since Forrest and I were really proud of this little creation. But, let this be a lesson to you — always double check, even if you are positive you know exactly what’s going on.
Even though we weren’t able to enter this delicious recipe into the contest, our wonderful readers do get to be the recipients of the recipe. So, yay for you! We wanted to make some kind of cake, and we thought of two of our favorite recipes — tres leches, and strawberry shortcake. I always loved when my mom would prepare strawberry shortcake for dessert. It is just so light and fresh! So I thought that we could make a cake that kind of combined all the ingredients of strawberry shortcake into one delicious bite. It seemed simple enough to put together a box mix of Angel Food Cake with the strawberry pie filling, and top it with whipped cream. We decided that it needed something to keep it moist, and that’s where the tres leches idea comes in. We took the typical three milk mixture that is needed for a tres leches cake, and put it into the cake.
The result was better than we could have expected! It tasted so much like strawberry shortcake — the strawberry filling wasn’t too overpowering on the cake, and the cake still had the light, airiness that usually comes with strawberry shortcake. The milk mixture made it just moist enough, and of course, the whipped cream and strawberries added a perfect final touch.
I guess whoever won that contest should be grateful we didn’t enter! (all joking aside, the recipes that won were pretty delicious looking.)
Strawberry Shortcake Bundt Cake
- 1 Box Duncane Hines Angel Food Cake Mix
- 1/2 cup water
- 1/3 cup flour
- Lucky Leaf Strawberry Pie Filling
- 1/2 cup evaporated milk
- 1/2 cup sweetended condensed milk
- 1/2 cup almond milk or regular milk
- 1/2 teaspoon vanilla
- Kraft Whipped Cream
- Fresh Strawberries
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake mix with the water and flour until smooth. Add in entire can of pie filling and stir with a rubber spatula until combined.
- Grease a bundt pan. Pour mixture into the pan and place in oven. Bake 38-42 minutes, or until it starts to brown on top, slightly firm, and a toothpick comes out clean.
- Let cool for five minutes. In the mean time, combine together the three milks and vanilla. Set aside.
- Loosen the edges of the bundt cake with a knife. Invert onto a serving plate*. Poke holes in the top of the cake** and pour the milk mixture over it evenly. You may not need to use all the milk.
- After the cake has cooled a little more, spread whipped cream evenly over it entirely. Place strawberries on top. Keep refrigerated until ready to serve.
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