My boys went on a big camping trip (again) this summer. But right before they left we picked pounds of fresh strawberries. So, I made this chocolate-strawberry cake to welcome them home.
2 cups fresh or frozen strawberries.
1/4 cup sugar
2 Tbsp. corn starch
Yield: 6″x5″ cake Serves 8-10
Make and cool the cake:
(One cake mix makes three 6″ rounds. I used only two of the layers for this cake. Freeze the third.) Cut each cake into two layers for a total of four cake layers.
Make the filling:
Combine the sugar and corn starch in a small sauce pan. Add strawberries. Stir to coat.
Place over medium heat. Cook until the sauce is thick and no longer cloudy.
Make the icing:
Set aside 1 cup icing for borders and icing dam.
Layer the cake: cake, icing, cake, strawberry filling, cake, icing, cake.
*Don’t forget the icing dam on the strawberry filling layer (as seen in the photo above).
Cover the cake with a thin layer of icing. Press mini chocolate chips into the bottom edge.
Add a shell border. Top with Strawberry Filling. (Be careful not to add too much– no higher than the lowest rim of the border.)