Description
A fluffy butter cake layered with fresh strawberries and whipped cream, baked in under 90 minutes for 12 servings. Requires minimal prep with store-bought elements and halal-friendly substitutions.
Ingredients
1 box (15oz) butter cake mix (vanilla or yellow)
6 cups sliced strawberries (fresh or frozen)
6 cups heavy cream (halal-certified)
½ cup granulated sugar (½ cup for recipes using half raw sugar)
Non-stick halal spray
Parchment paper
Instructions
Preheat oven to 350°F
Prepare cake mix per package instructions in a greased 13×18 inch pan
Bake 35-40 minutes until toothpick comes out clean
Cool 15 minutes while preparing topping
Chill bowl and whisk for 15 minutes
Whip cream until stiff peaks form
Mix in sugar
Chill cake 30 minutes
Spread whipped cream over cooled cake
Arrange strawberries on top
Notes
Use parchment paper for easy lifting
Spray halal non-stick spray on fruit layer
If overwhipped, substitute with new cream
For halal options, use coconut oil instead of butter
Store covered in refrigerator for up to 72 hours
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 30mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg