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Strawberry Shortcake

Strawberry Shortcake
  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 8
So simple, yet looks spectacular!
December 19, 2013

Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix box

  • 1 container (1 L) frozen whipped topping, thawed
  • 2 cups (500 mL) fresh whole strawberries, thinly sliced

Steps

  • 1
    Heat oven to 350ºF (or 325ºF for dark or nonstick pan). Generously spray bottom and sides of two 8-or 9-inch round cake pans with non-stick cooking spray.
  • 2
    Prepare and bake cake as directed on box for 8 or 9-inch rounds. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 1 hour.
  • 3
    Cut one of the cake rounds horizontally in half, using long, sharp knife (the other cake round can be frozen for another occasion).  On serving plate, place 1 layer, cut side up. Spread with 1/2 of the thawed whipped topping; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining thawed whipped topping over top of cake; top with remaining strawberries. Store covered in refrigerator, or serve immediately.

  • Kitchen Tips: This is the perfect cake to make and enjoy with freshly picked strawberries.

No nutrition information available for this recipe
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