Strawberry Shortcake Cake
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Strawberry Shortcake Cake
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This easy semi-homemade strawberry shortcake cake is the perfect combination of summertime favorite strawberry shortcake and moist yellow cake. Topped with a whipped cream cheese frosting and sweet glazed strawberries!
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Ingredients
FOR THE CAKE:
- 1 (15.25 oz.) yellow cake mix
- 1 cup water
- 3 egg large
- 1/2 cup vegetable oil
FOR THE FROSTING:
- 1 (1 lb.) confectioners' sugar box
- 8 oz. cream cheese softened
- 8 oz. frozen whipped topping thawed, such as Cool Whip
FOR THE TOPPING:
- 4 cups strawberry hulled and sliced; fresh
- ½ cup strawberry glaze prepared
- mint leaves optional garnish, fresh
Instructions
FOR THE CAKE:
- Bake the cake according to the package instructions, using a 9 x 13-inch baking dish. Cool on a wire rack.
FOR THE FROSTING:
- 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.
- Spread frosting over the cake.
FOR THE 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.
- Refrigerate cake until ready to serve, garnish, slice, and serve.
Notes
- Make Ahead: You can prepare the cake up to 2 days in advance. To do so, bake the cake and frost as instructed. Cover and refrigerate. Just before serving, add the strawberry topping.
- Leftover cake will keep in the refrigerator for 3-4 days. Just be aware that the strawberries release juices as they sit, so the top will get a bit "runny" the longer it's in the fridge.
- I do not recommend freezing the leftover cake. The icing and berries will be running and mushy when thawed.
- You can use a white cake mix instead of the yellow cake mix.
- Lighten up the frosting by using reduced-fat cream cheese and lite or sugar-free Cool Whip.
- The frosting prevents the cake from getting soggy. I recommend waiting to add the strawberry topping until just before serving (or within a couple of hours).
- If you prefer, you can omit the strawberry glaze and just pile fresh strawberries on top of the frosting. You can also use macerated strawberries instead of the strawberry glaze -- simply toss the fresh berries with sugar and let them sit for at least an hour (or up to 12 hours). You'll want to strain off the extra liquid before adding the berries to the top of the cake.
- Strawberry Shortcake Cake needs to be refrigerated.
- I find the prepared strawberry glaze in the refrigerated case of my grocery store's produce section (near the fresh berries).
Nutrition Information
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Serving
1slice
Calories
381.5kcal
(19%)
Carbohydrates
59.1g
(20%)
Protein
3.4g
(7%)
Fat
14.5g
(22%)
Saturated Fat
6.9g
(35%)
Polyunsaturated Fat
3.5g
(21%)
Monounsaturated Fat
3g
(15%)
Cholesterol
54.3mg
(18%)
Sodium
237.1mg
(10%)
Potassium
83.1mg
(2%)
Fiber
0.9g
(4%)
Sugar
46.5g
(93%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 3815 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 381.5kcal | 19% |
| Carbohydrates | 59.1g | 20% |
| Protein | 3.4g | 7% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6.9g | 35% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 54.3mg | 18% |
| Sodium | 237.1mg | 10% |
| Potassium | 83.1mg | 2% |
| Fiber | 0.9g | 4% |
| Sugar | 46.5g | 93% |
* Percent Daily Values are based on a 2,000 calorie diet.
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