Strawberry Shortcake Cake
An easy and fluffy strawberry shortcake made with boxed cake mix, layered with sweetened strawberries and rich whipped cream, a nostalgic favorite turned modern shortcut dessert.
Equipment
- mixing bowls
- electric mixer or whisk
- 8-inch round cake pans
- rubber spatula
- serrated knife (for slicing layers)
Ingredients
- 1 box white or yellow cake mix
- 1 cup milk (instead of water)
- 3 large eggs
- 0.5 cup melted butter (instead of oil)
- 2 cups fresh strawberries, sliced
- 1 tbsp granulated sugar
- 1.5 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease two 8-inch round cake pans.
- In a large bowl, combine cake mix, milk, eggs, and melted butter. Mix until just combined.
- Divide batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- While the cakes are baking, toss sliced strawberries with granulated sugar and let sit to release juices.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Let cakes cool completely, then slice each in half horizontally to make 4 layers (optional).
- Layer cake rounds with whipped cream and strawberries, then repeat with remaining layers.
- Top with extra whipped cream and strawberry syrup. Serve immediately or chill briefly before serving.
Notes
Brush cooled cake layers with strawberry syrup for extra moisture and flavor. You can also fold chopped strawberries into the batter before baking for a fresh burst in every bite.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 330mgPotassium: 125mgFiber: 1gSugar: 22gVitamin A: 450IUVitamin C: 15mgCalcium: 100mgIron: 1.2mg