Layered Strawberry Shortcake Recipe

Check out this yummy strawberry shortcake recipe for your next dessert! It is easier to make than it looks I promise!

Want other cake recipes? Try some of these out:

• Red Velvet Cake
• Pumpkin Sheet Cake
• Chocolate Bundt Cake
• White Chocolate Raspberry Bundt Cake
• Layer Carrot Cake

Strawberry shortcake is a household favorite that never gets old! This specific recipe is a huge layered cake with the perfect consistency and yummy strawberry flavor. This can be used for a birthday cake or even just for fun! Check it out for yourself and let me know what you think!

STRAWBERRY SHORTCAKE

Cake Ingredients:

• 1 pkg. French vanilla cake mix
• 3 eggs
• 1¼ c. water
• ½ c. butter or margarine, softened
• Filling and topping:
• 2 c. whipped cream, chilled
• ⅓ c. sugar
• ½ tsp. vanilla
• 1 qt. strawberries, rinsed, drained, and sliced
• Mint leaves, for garnish

Instructions

1. Preheat oven to 350°. Grease 2 (9 inch) round cake pans with butter or margarine.
2. Sprinkle bottom and sides with granulated sugar.
3. For cake, combine cake mix, eggs, water, and butter in large bowl. Beat at medium speed with electric mixer for 2 minutes.

4. Pour into pans. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean.

5. Cool in pans for 10 minutes. Invert onto cooling rack. Cool completely.

6. For filling and topping, beat whipping cream, sugar, and vanilla until stiff in large bowl. Reserve ⅓ cup for garnish.

7. Place one cake layer on serving plate. Spread with half the remaining whipped cream and sliced strawberries. Repeat with remaining layer and whipped cream. Garnish with reserved whipped cream and mint leaves. Refrigerate until ready to serve. 

Directions in Detail

1. Preheat oven to 350°. Grease 2 (9 inch) round cake pans with butter or margarine. Sprinkle bottom and sides with granulated sugar.
2. For cake, combine cake mix, eggs, water, and butter in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean.
3. Cool in pans for 10 minutes. Invert onto cooling rack. Cool completely.
4. For filling and topping, beat whipping cream, sugar, and vanilla until stiff in large bowl. Reserve ⅓ cup for garnish. Place one cake layer on serving plate. Spread with half the remaining whipped cream and sliced strawberries. Repeat with remaining layer and whipped cream. Garnish with reserved whipped cream and mint leaves. Refrigerate until ready to serve. 

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