According to Natalie Faust Jones this shortcake recipe has made its way through our three generations of their family now and she describes it as “truly spectacular.” Faust Farms is one of the vendors at the Covington Farmer’s market each Saturday during strawberry season selling their luscious berries.
½ flat of strawberries
2 cups sugar
Wash and de-stem your strawberries. Combine your berries with sugar and mash them. I use a potato masher. Then refrigerate your mixture overnight.
1 box butter recipe cake mix
½ cup sugar
¾ cup vegetable oil
8 oz. sour cream
1 tsp. vanilla extract
Combine cake mix and sugar in a bowl. Add eggs and oil alternately mixing well after each addition. Add sour cream and vanilla. Mix well until batter is well blended and appears fluffy. Bake in a 9×13 pan that is lined with parchment paper. Bake at 350 degrees for 30-40 minutes. Once cake is done flip cake onto a flip cake onto a flat pan and allow it to cool. Once your cake has cooled, get sewing thread that is longer than the shortest side of your cake. Wrap the thread around each one of your pointer fingers and center it with your cake. Now carefully pull the thread through the cake and towards you.
16oz. tub of cool whip
The Assembly (you will need a 9×13 pan)
Bottom layer is your strawberry mixture
Next is one of your cake layers
After that another layer of strawberry mixture
And then a layer of cool whip
Then place your last cake layer
And top it with another layer of your strawberry mixture
And finally add your cool whip and you are finished