Best 4 Strawberry Shortcut Cake Recipes
Strawberry Shortcut Cake is a delightful and easy-to-prepare dessert that combines the flavors of fresh strawberries with a sweet, fluffy cake batter. It is the perfect treat for any occasion, from casual gatherings to special celebrations. With just a few simple ingredients and minimal effort, you can create a delicious strawberry shortcut cake that will surely be a hit with your family and friends. The key to this recipe is using fresh, ripe strawberries. The natural sweetness and tartness of the strawberries will create a perfect balance of flavors in the cake. Additionally, the shortcut cake batter is incredibly easy to make, so you can have this delicious dessert ready in no time.
Here are our top 4 tried and tested recipes!
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
- Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
- Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
- Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
- Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
STRAWBERRY SHORTCUT CAKE
I used to make this all the time when my kids were little. It's made with marshmallows and frozen strawberries.
Provided by Maureen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.
- In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 33 g, Cholesterol 24.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 139.3 mg, Sugar 23 g
STRAWBERRY SHORTCUT CAKE
At a flea market in Albany, Ga., I bought a collection of recipes a person that owned a restaurant had put together. Many of the recipes that were included were Pillsbury, Redbook, Better Homes and a few handwritten ones. Many of the clippings were from the 60's and 70's. This particular recipe is a Pillsbury recipe, though I could not find it listed on their web site. The recipe calls for using Pillsbury's All-Purpose Flour or Pillsbury's Self-Rising Flour. It also calls for using solid shortening, though I used margarine. It reminds me very much of a cake like cobbler. I hope you like it.
Provided by Toni in Colorado
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
- Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.
Nutrition Facts : Calories 330.6, Fat 9.9, SaturatedFat 2.2, Cholesterol 55.7, Sodium 340.9, Carbohydrate 56, Fiber 1.1, Sugar 34.8, Protein 5.5
STRAWBERRY SHORTCUT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
- Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
- For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
- To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
- Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Tips:
- Use fresh strawberries: Fresh strawberries have the best flavor and texture for this cake. If you can't find fresh strawberries, you can use frozen strawberries, but be sure to thaw them and drain them thoroughly before using.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Use a whipped cream frosting: A whipped cream frosting is light and fluffy, and it pairs perfectly with the strawberries.
- Decorate the cake with fresh strawberries: This will give the cake a beautiful and festive look.
Conclusion:
This strawberry shortcut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the whipped cream frosting is light and fluffy. The strawberries add a pop of sweetness and color to the cake. This cake is sure to be a hit with everyone who tries it!
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