Easy Strawberry Short Cut Cake Recipes
EASY STRAWBERRY SHORTCAKE
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.
STRAWBERRY SHORTCAKE CAKE
This simple and utterly delicious 13x9 strawberry shortcake cake is the epitome of summer, and we just can't seem to get enough of it. Start with a box of Betty's buttery yellow cake mix and watch this summertime sensation come to life. Once the cake is perfectly golden brown, layer with a homemade cream cheese frosting and top with sweetened strawberries. The combination of the fluffy topping and juicy berries makes for a crowd-friendly dessert you can bet will star at any potluck.
Provided by Jessica Walker
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
- Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
- In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 47 g, TransFat 0 g
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
- Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
- Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
- Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
- Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
EASY STRAWBERRY SHORT-CUT CAKE
This recipe comes from the back of a marshmallow package, I make this when I am short on time, it is very easy to prepare, and the results are delicious.(note: this can be made using a homemade white cake recipe)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 13x9 inch cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 9x13-in baking pan.
- Sprinkle the marshmallows evenly over the bottom on baking pan.
- In a bowl, combine thawed strawberries and Jello gelatin; set aside.
- In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
- Pour the cake batter over the marshmallows in the bottom of pan.
- Spoon the strawberry/gelatin mixture evenly over batter.
- Bake for 35-40 mins, or until cake tests done.
- Cool completely.
- Invert cake to a serving dish.
- Serve with whipping cream if desired.
Nutrition Facts : Calories 305.1, Fat 11.6, SaturatedFat 1.8, Cholesterol 35.2, Sodium 333.9, Carbohydrate 47.6, Fiber 1.4, Sugar 34.1, Protein 3.8
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
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STRAWBERRY SHORTCAKE - SWANKY RECIPES
From swankyrecipes.com
Cuisine AmericanTotal Time 35 minsCategory DessertCalories 452 per serving
- Preheat oven to 350°F. Line a 9 x 11-inch baking pan with foil/parchment paper and grease; set aside.
- In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well.
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (268)Total Time 1 hr 40 minsCategory DessertsCalories 425 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.
EASY STRAWBERRY SHORTCAKE RECIPE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
3.6/5 (92)Total Time 35 minsCategory DessertCalories 194 per serving
- In a medium bowl, stir together flour, baking powder, and salt. While mixer is on low speed, alternate adding flour mixture and milk to the butter mixture until all ingredients are incorporated. Add in vanilla and mix until blended.
- Spread batter into a greased 9 x 13 baking dish. Bake at 350 for 25 - 30 minutes or until golden on top. Remove from oven and cool completely.
- Slice cooled shortcake into 12 squares. Split each square in half creating a top and bottom layer. Spread strawberries and whipped cream on each bottom layer of shortcake, and then top with the top layer of shortcake along with some more strawberries and whipped cream. Serve immediately.
EASY STRAWBERRY SHORTCAKE RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
5/5 (1)Total Time 40 minsCategory SweetsCalories 161 per serving
- Carefully slice each cupcake in half. Place a generous spoonful of strawberry mixture on the bottom of each cupcake and place replace cupcake top.
EASY HOMEMADE STRAWBERRY CAKE RECIPE - CLEVERLY SIMPLE
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5/5 (8)Total Time 22 minsCategory DessertCalories 269 per serving
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3.9/5 (23)Total Time 50 minsCategory Dessert, CakeCalories 182 per serving
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EASIEST STRAWBERRY SHORTCAKE RECIPE | LIL' LUNA
From lilluna.com
5/5 (8)Total Time 20 minsCategory DessertCalories 116 per serving
- Place the slices strawberries into a container. Add the sugar and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- Place each dessert cake cup into a different serving bowl. Smother with strawberries and top with whipped cream.
EASY STRAWBERRY SHORTCAKE CAKE RECIPE | LIFE LOVE AND …
From lifeloveandsugar.com
Reviews 35Calories 529 per servingCategory Dessert
- Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
- . Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
STRAWBERRY SHORTCAKE CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
5/5 (1)Estimated Reading Time 6 minsCategory Dessert
- Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 8 x3 inch round cake pan ( the pan must be 3 or 3 1/2 deep or the cake will overflow the pan) with nonstick spray or grease thoroughly with butter, than line the bottom and sides with parchment paper. Set aside.
- Combine the granulated sugar, water and lemon juice in a small saucepan over medium heat. Cook until the sugar has dissolved, stirring constantly, remove from heat and set aside to cool.
- Whip the heavy cream until soft peaks form. Start adding powdered sugar gradually and beat until really stiff peaks form. Mix in vanilla and set aside.
- Using large sharp knife trim 1/10 inch from the top and the bottom of the cake to remove the browned surface, than slice the cake to get three rounds (each round should be about 3/4 to 1 inch thick).
STRAWBERRY SHORTCAKE CAKE - EASY RECIPES FOR THE BUSY …
From thecountrycook.net
Ratings 40Total Time 50 minsCategory DessertCalories 414 per serving
- Prepare white cake according to package directions for a 9" x 13" baking dish. Allow the cake to cool.
- Then make the next layer. In a mixing bowl, combine softened cream cheese with powdered sugar until smooth.
STRAWBERRY SHORTCAKE CAKE - CELEBRATING SWEETS
From celebratingsweets.com
4.7/5 (125)Total Time 50 minsCategory DessertCalories 585 per serving
- Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 cup). You can slice or dice, your choice. You'll need about 3 cups total.
- Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.
- Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 1/4 cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.
STRAWBERRY SHORTCAKE CAKE RECIPE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
5/5 (8)Calories 101 per servingCategory Cake, Dessert
- In a medium sized bowl, use and electric hand mixer to combine the butter, powdered sugar, milk and vanilla until smooth.
- Once smooth, add the 8 oz of whipped topping to the bowl and mix on high until completely combined.
- To assemble the cake, place the bottom layer on the serving plate. Gently spread 1/4 cup of the creamy frosting onto the layer. Top with sliced strawberries.
STRAWBERRY SHORTCAKE CAKE - THE SEASONED MOM
From theseasonedmom.com
Reviews 4Category DessertCuisine AmericanTotal Time 3 hrs 45 mins
- Bake the cake according to the package instructions, using a 9 x 13-inch baking dish. Cool on a wire rack.
- When the cake is completely cool, prepare the frosting. Beat together the confectioners' sugar and cream cheese until smooth (it will seem dry and crumbly at first, but don't add any liquid -- just keep mixing and it will become smooth and creamy). Gently fold in the whipped topping.
- In a separate bowl, stir together the strawberries and the glaze. Spread on top of the frosting. Garnish with fresh mint leaves, if desired.
ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING ADDICTION
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4.8/5 (88)Category Dessert
- Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round (cut an 8 or 9 inch circle of parchment), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan.
- Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
- Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
- Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.
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