Strawberry Shortcake (Cake Mix) (Edit recipe)

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.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by The Taste of Montreal

Serves: 12

Ingredients

2 whole Strawberry Cake Mix, (I used Betty Crocker)
8 whole Strawberries, (sliced thin)
1 whole Heavy Cream (Whipping Cream), (I used 35%, small container)
0.5 whole Strawberry Fruit Spread, (I used MTL Preserves)

Process

Cook Mode

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!