STRAWBERRY SHORTCAKE CAKE
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- 1 box strawberry cake mix
- 2 cups bisquick or jiffy mix
- 1/2 c vegetable oil
- 1 cup buttermilk
- 3 eggs beaten
- 1 tablespoon dry strawberry jello (keep the rest of the 3 oz. box for later)
- 3 cups fresh or frozen strawberries sliced
- 1 cup water
- the rest of 3oz. strawberry jello
- 1/2 cup sugar
1In bowl, beat together all ingredients except topping ingredients. Pour in greased 9x13 and bake in preheated 350 degree oven for the time recommended on the cake box.
NOTE: I add about 3 minutes more than the cake box recommends to the bake time when adding extra wet ingredients to a cake mix.
Meanwhile in a saucepan on medium, heat the ingredients in the topping until bubbly. When cake is cool, poke holes all over the top with a straw or the end of a wooden spoon handle. Pour strawberry mixture evenly over the cake so the topping juice seeps in the holes. Refrigerate 1 hour before serving. Add cool whip evenly on top OR just put a dollop on a piece when served.
2Note: I have also used canned peaches and peach jello with a butter pecan cake mix. Drain the peaches before putting in saucepan. Then add the 1 cup juice instead of the water. (Add water to juice to make 1 cup liquid)