Strawberry Purée

First, cut up about 20-30 strawberries (depends how much puree you need).

Then, blend them in a blender until a little chunky (or smooth if you want a thinner puree).

Put the blended strawberries on a nonstick pan with 1 ½ cup of sugar on a non-stick pan, and wait for it to bubble and look less foggy than what it did before boiling.

Then, take off the heat and wait for it to cool down.

Making the Cake

First, you will need any cake mix — I used the Pillsbury Moist Supreme White Mix.

Then, instead of water and oil, use 1 cup of milk and ½ cup of melted butter.

Also add in the eggs, 1 tablespoon of vanilla extract and 2 tablespoons of Cool Whip.

Avoid mixing the cold milk and melted butter at the same time to avoid curdling.

Assembling the Cake

First, cut the cake through the middle.

Then, pour in your strawberry puree, leaving about half or a quarter left of it. You can also add in a layer of Cool Whip in the middle.

Put the second layer of cake on top.

Lastly, mix your Cool Whip with the leftover strawberry puree and add on top.  Serve cold.

Why I chose strawberry shortcake

I chose to make strawberry shortcake because it’s my personal favorite summer cake. Just as richer cakes are traditionally eaten during the winter, My family and I enjoy eating lighter, cooler cakes during the summer. My recipe is different from other recipes, so I could make it a summer cake. I hope you’ll try this cake recipe out during the summer!