Strawberry Shortcake

Photo by Lisa Hubbard
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 529 calories
    • Fat 35 g
    • Sat Fat 16 g
    • Cholesterol 135 mg
    • Sodium 328 mg
    • Protein 5 mg
    • Carbohydrate 52 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 116 mg


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


  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.