STRAWBERRY SHORTCAKE RECIPE WITH YELLOW CAKE MIX RECIPES
STRAWBERRY SHORTCAKE CAKE RECIPE - BETTYCROCKER.COM
This simple and utterly delicious 13x9 strawberry shortcake cake is the epitome of summer, and we just can’t seem to get enough of it. Start with a box of Betty’s buttery yellow cake mix and watch this summertime sensation come to life. Once the cake is perfectly golden brown, layer with a homemade cream cheese frosting and top with sweetened strawberries. The combination of the fluffy topping and juicy berries makes for a crowd-friendly dessert you can bet will star at any potluck.
Provided by Jessica Walker
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
- Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
- In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.
Nutrition Facts : Calories 520 , CarbohydrateContent 64 g, CholesterolContent 65 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 47 g, TransFatContent 0 g
STRAWBERRY SHORTCAKE RECIPE | REAL SIMPLE
Rather than individual strawberry shortcakes, serve this family-style showstopper for dessert. Our version might look time-consuming, but one major shortcut (relying on a box of yellow cake mix) cuts way down on prep time. On the other hand, an easy upgrade (whipping the cream by hand, with a few tablespoons of sugar) gives the finished product a distinctly from-scratch taste. Use a serrated knife to cut clean slices from the two-tier strawberry shortcake, and in high summer, feel free to toss in raspberries or blueberries. The real beauty, though? You soak the strawberries in sugar before layering the cake, fruit, and cream, so even mid-winter, less-than-perfect berries shine.
Provided by Sara Neumeier
Total Time 1 hours 5 minutes
Yield Serves 12
Number Of Ingredients 6
Steps:
- Heat oven to 350° F.
- Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.
- Meanwhile, sprinkle ½ cup of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.
Nutrition Facts : Calories 529 calories, CarbohydrateContent 52 g, CholesterolContent 135 mg, FatContent 35 g, FiberContent 2 g, ProteinContent 5 mg, SaturatedFatContent 16 g, SodiumContent 328 mg
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STRAWBERRY SHORTCAKE RECIPE | REAL SIMPLE
Rather than individual strawberry shortcakes, serve this family-style showstopper for dessert. Our version might look time-consuming, but one major shortcut (relying on a box of yellow cake mix) cuts way down on prep time. On the other hand, an easy upgrade (whipping the cream by hand, with a few tablespoons of sugar) gives the finished product a distinctly from-scratch taste. Use a serrated knife to cut clean slices from the two-tier strawberry shortcake, and in high summer, feel free to toss in raspberries or blueberries. The real beauty, though? You soak the strawberries in sugar before layering the cake, fruit, and cream, so even mid-winter, less-than-perfect berries shine.
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