Description
This dessert captures everything you love about classic strawberry shortcake—sweet, tender layers of vanilla cake, fresh strawberries, and a fluffy whipped cream frosting. Ideal for birthdays, picnics, or sunny-day cravings!
Ingredients
For the Cake:
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1 box white or yellow cake mix (plus ingredients listed on the box)
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1 tsp vanilla extract
For the Filling:
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1 lb fresh strawberries (hulled and sliced)
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1/4 cup granulated sugar
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1 tbsp lemon juice (optional)
For the Whipped Cream Frosting:
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2 cups heavy whipping cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
Instructions
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Prep the Strawberries: Toss sliced strawberries with sugar and lemon juice. Let sit for 20–30 minutes to release their juices.
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Bake the Cake: Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box, adding vanilla extract. Bake in two 8″ or 9″ round pans. Cool completely.
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Make the Whipped Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled.
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Assemble the Cake: Place one cake layer on a plate. Top with half of the strawberries and juice, then spread whipped cream. Add the second cake layer, more whipped cream, and the remaining strawberries on top.
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Chill & Serve: Refrigerate for at least 1 hour before serving for best flavor and texture.
Notes
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For added flavor, brush cake layers with a bit of strawberry syrup or juice before adding the cream.
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Make it a day ahead and refrigerate—flavors meld beautifully overnight.
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Use stabilized whipped cream if preparing in advance to hold the shape longer.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310kal
- Sugar: 21
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g