I’ve totally fallen in love with the naked cake trend. The simplicity adds such an ease to making a dessert that would otherwise give someone with OCD a nervous breakdown. If you’ve ever tried to frost a chocolate cake with white icing, you know the struggle is so real. Too thick here, too thin there and of course cursing every little crumb that gets in the mix. Breathe easy perfectionists, it’s much easier to assemble a naked cake.
There is a local strawberry farm that I go to every season to pick called, the Flip Flop Farmer. The farm is located out in Pungo, VA. Even though it’s a short drive from where I live, this little section of Virginia Beach feels like it’s hours away. The twisty roads and locally owned stores have so much character, it’s really a completely different part of the city. And for $4.14, I don’t think I’d find anyone that would argue with a sun ripened bucket full of strawberries.
This dessert is similar to a strawberry shortcake, I just didn’t feel like making single servings and was apprehensive to try the gluten free short cake mix. I used Betty Crocker’s Gluten Free Yellow Cake Mix due to my sister’s allergy. The cake tasted just as good, but if you don’t have the allergy or Celiac’s, it’s not worth the money and regular cake is oh-so-delish!
-Ingredients listed on box
Juice of One Lemon
2 C Heavy Whipping Cream
3 Tablespoons Sugar
1 Teaspoon Almond Extract
Zest of One Lemon
Bake cake as directed on box. Let cool and slice layers in half. Start with first layer and brush cake with lemon juice using a pastry brush. Layer whipped cream and strawberries on top of each layer. I added a little zest on top and a mint spring for garnish. Hope yall enjoy!