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Deluxe Strawberry Shortcake Recipe

Deluxe Strawberry Shortcake Recipe

Janet Fant's tasty shortcake is perfect for the Fourth of July. “I love the moist, from-scratch flavor of this simple cake,” she writes from Denair, California. “It's foolproof and always brings lots of compliments.”
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:12 servings


  • 1 package yellow cake mix (regular size)
  • 1 cup water
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 cups chopped fresh strawberries
  • Fresh mint leaves, optional


  • 1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  • 2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired. Yield: 12 servings.

Nutritional Facts

1 serving (1 slice) equals 426 calories, 23 g fat (11 g saturated fat), 81 mg cholesterol, 348 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.