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.
1 box yellow cake mix
3 large eggs
⅓ cup vegetable oil
½ cup sugar, plus 3 tablespoons
3 pints strawberries, stemmed and sliced
3 cups heavy cream
Sat fat 16g
How to Make It
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.