Strawberry Shortcake

Strawberry Shortcake
Lisa Hubbard
Serves 12
preparation
20
minutes
cooking
65
minutes

Ingredients

1
box yellow cake mix
3
large eggs
1/3
cup
vegetable oil
1/2
cup
sugar, plus 3 tablespoons
3
pints strawberries, stemmed and sliced
3
cups
heavy cream

Directions

  1. Heat oven to 350° F.
  2. 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.
  3. Meanwhile, sprinkle 1/2 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.
Sara Neumeier
April 2004

Nutritional Information

  • Per Serving
  • Calories 529
  • Calcium 116 mg
  • Carbohydrate 52 g
  • Cholesterol 135 mg
  • Fat 35 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 16 g
  • Sodium 328 mg
What does this mean? See Nutrition 101.