Strawberry Shortcake-Cake

Angelina Potter


My best friend loves strawberry shortcake. I love cake and love to make special cakes. I developed this combination just for her and now everyone at work loves it and I've even been "hired" to make it for a few people over the years.

★★★★★ 1 vote
20 Min
30 Min


1 box
french vanilla cake mix
1 qt
fresh strawberries (hulled and cut)
3-4 Tbsp
1 c
strawberry preserves (or jam)
8 oz
cool whip, thawed (regular, light or fat free)
1 can(s)
whipped vanilla frosting (duncan hines)


1Bake cake according to directions. Using two round cake pans. Cool completely.
2While cake is baking, add sugar to fresh strawberries, mash, cover and refrigerate until ready to use.
3Combine cool whip and frosting, mix well and refrigerate until ready to use.
4Once cooled, cut the top of one cake layer to level it, slice second cake in half and level top if needed. (you should have three layers of cake now)
5Place first thicker cake layer on cake plate and top with thin layer of frosting mixture.
6Layer mashed strawberries over frosting (reserve 3 Tbsp)
7Add next layer of cake, spread evenly with strawberry preserves.
8Top with last layer of cake, frost completely (you may have frosting left over--there is a lot)
9Add remaining mashed strawberries in the center on the top. May want to garnish with whole strawberries.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern