Real Recipes From Real Home Cooks ®

family-size strawberry shortcake

(2 ratings)
Recipe by
Nicole Bredeweg
West Olive, MI

Coming from a family of opinionated strawberry shortcake connoisseurs, I wasn't sure how this beautiful but pre-assembled dessert would go over. No worries, it was scarfed up over Easter dinner! One of those recipes-through-the-mail packs came for me to try, and this particular recipe made it into our permanent cookbook.

(2 ratings)
yield 8 serving(s)
method Bake

Ingredients For family-size strawberry shortcake

  • 18 1/4 oz
    white cake mix
  • 1 1/2 qt
    fresh strawberries
  • 1/4 c
  • 1 1/2 c
    whipping cream
  • 1/4 c
    confectioners' sugar
  • 1 tsp
    vanilla extract

How To Make family-size strawberry shortcake

  • 1
    Preheat oven to 350*F. Prepare cake according to package directions. Grease and flour two 9" cake pans; pour batter into pans. Bake cakes until toothpick inserted in centers comes out clean, about 25 minutes. Cool completely on wire racks.
  • 2
    Reserve 8 - 10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.
  • 3
    Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating until mixed.
  • 4
    Place 1 cake layer on serving plate. Cover with mashed strawberries. Top with about 1-1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries (shown with strawberries pointing straight up, but you can be creative).

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