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Strawberry Shortcake
This Strawberry Shortcake is easy to make, but looks like you spent all day in the kitchen. We dress up a boxed cake mix and then add whipped cream cheese layers and fresh strawberries. This cake is the perfect blend of sweetness, cream, and delicious fresh strawberries.
Servings 10
Calories 353kcal
Ingredients
- 1 15.25-ounce box yellow cake mix I used Duncan Hines
- ⅔ cup butter unsalted, melted
- 1 cup milk
- 4 large eggs
- 8 ounces cream cheese
- ¾ cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- 16 ounces strawberries chopped
Instructions
- Preheat the oven per the cake mix package directions and grease 2 8” or 9” round cake pans.
- Whisk the cake mix, melted butter, milk, and eggs in a large bowl. Pour the cake batter equally between the two cake pans.
- Bake the cake as directed on the package. Once the cakes have completely cooled, you can mix the cream cheese topping.
- Beat the softened cream cheese, powdered sugar, heavy cream, and vanilla in a large bowl with an electric mixture until light and fluffy.Fold the thawed whipped topping into the cream cheese mixture.
- Spread half of the cream cheese mixture over one of the cake layers. Add half of the strawberries on top.
- Add the second cake layer over the top of the sliced strawberries then add the remaining cream cheese mixture and strawberries. Slice and serve chilled.
Notes
Cool Time may vary and is not included in the total time.
Nutrition
Calories: 353kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 226mg | Potassium: 197mg | Fiber: 1g | Sugar: 19g | Vitamin A: 940IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 1mg