Celebration Strawberry Shortcake - - Eula Mae's Cajun Kitchen

Eula Mae's Cajun Kitchen

Source: Eula Mae Doré and Marcelle R. BienvenuEula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island - First Edition (Boston: The Harvard Common Press, 2002), 55.

ID:  R00233

Makes: 1 (9-inch) 3-layer cake for 8 - 10 servings 


  • 1/2 cup (1 stick) + 1 Tbsp butter
  • 3 Tbsp granulated sugar
  • 1 (18.25-oz) box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 2 cups cold heavy cream
  • 1 tsp clear vanilla flavoring
  • 1/3 cup confectioner's sugar
  • 2 pints fresh strawberries, hulled and sliced


01. Preheat oven to 350ºF. Butter 3 (9-inch) cake pans with the 1 Tbsp butter. Sprinkle each evenly with the granulated sugar; set aside.

02. In a large mixing bowl, combine the cake mix, eggs, water and remaining 1/2 cup butter (1 stick). Stir to mix well; then use an electric mixer to beat for 2 minutes. 

03.  Pour equal amounts of the cake batter into the 3 prepared cake pans. Bake until golden brown, about 20 minutes. 

04.  Remove from oven and cool in the pans for about 2 minutes. Turn out of the pans onto wire rack to cool completely.

05. In a large cold stainless steel or glass bowl, combine the heavy cream , vanilla and confectioner's sugar; beat, using an electric mixer st High speed, until soft peaks form.

06. Place one of the cake layers on a cake plate; spread about 1/3 of the whipped cream on top of the cake. Arrange 1/3 of the strawberries over the cream.

07. Top with the second cake layer and repeat the process.

08. Top with the final layer and repeat the process.

09. Either serve the cake immediately or chill it first.