I was invited to my favorite Marketing professor's house for a shrimp boil a few weeks ago, I found out at 1 pm, and had to be there at 6 pm. I don't know how I did it but with some smartphone help I was able to look up the recipe and buy what I needed on the way home to make this!

Sadly since I was in an extreme time crunch I only got to take finished product photos.

Oh and why the name? Well Andrew's dad's name is Bart, and he loves this cake especially the frosting.

Of course the recipe is from Pioneer Woman, you can find it here:
http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/

I follow the recipe to a T and it turns out great. Putting the layers in the freezer before frosting does really help, I leave mine in more like 10 minutes. You do really need a tall pan for this to work, but I was able to find mine at TJ Maxx for cheap.

The key to this cake, is the way the cake absorbs the sugar mushed strawberries


The strawberries soaking in help combat the toasted exterior.


The finished creation, the strawberry poking out adds to it's character.