Strawberry Tart Cake
Strawberry Tart Cake is an moderately easy dinner. Made with 1 pkg. pillsbury plus yellow cake mix, 1 c. water, 1/3 c. oil, 3 eggs and 3 tbsp. orange or cherry liqueur, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Heat oven to 350°.
Grease and flour 10-inch spring-form pan or 10-inch angel food tube pan.
In a large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
Pour into prepared pan.
Bake at 350° for 40 to 50 minutes or until cake springs back when touched lightly in center.
Cool cake in pan on cooling rack 15 minutes. Remove rim.
Pierce top of cake with long-tined fork.
Sprinkle with liqueur.
Reserve 3 tablespoons of jelly; brush top of cake lightly with remaining jelly.
Arrange strawberries, pointed-ends-up, in center of cake.
Brush strawberries with reserved jelly.
Spoon dollops of whipped cream around strawberries.
Spread remaining whipped cream on side of cake. Garnish with mint.
Store in refrigerator.
Yields 16 servings.
🍷 Perfect Pairings
Complete your meal with these
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