Strawberry Shortcake (Cake Mix)
Strawberry shortcake with a twist! This will be the simplest cake you make in your life. My easy hack for cutting down on bake time is using a Betty Crocker or any cake mix! The strawberry jam kicks it up a knotch.
Ingredients
- 2 whole2 whole2 whole Strawberry Cake Mix, (I used Betty Crocker)
- 8 whole8 whole8 whole Strawberries, (sliced thin)
- 1 whole1 whole1 whole Heavy Cream (Whipping Cream), (I used 35%, small container)
- 0.5 whole0.5 whole0.5 whole Strawberry Fruit Spread, (I used MTL Preserves)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bake and prepare your cake mixes into two spring form baking tins
- Cool cakes completely down
- While cakes are cooling, start on whipping your whipping cream with an electric hand mixer, set aside once ready
- Wash, dry and slice your strawberries, set aside
- Carve off the corners or the cake to round them off a bit
- Grab a cake start and start by placing your first cake layer, followed by half the whipping cream and topped off with strawberry jam and half of the strawberries
- Place your second cake layer on top, followed by more whipping cream, using the remaining strawberry slices as decor
- Place one whole strawberry in the center of the cake for garnish (optional)
- Place in the fridge to firm up and serve!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 32 |
Fat: | 1 g |
Carbohydrates: | 7 g |
Protein: | 0 g |
Cholesterol: | 2 g |
Sodium: | 54 mg |
Fiber: | 0 g |
Sugars: | 3 g |
Calculated per serving. |
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