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Strawberry Shortcake Dessert Recipe
Strawberry Shortcake Dessert Recipe photo by Taste of Home

Strawberry Shortcake Dessert Recipe

Read Reviews (46)
4.66 46
Publisher Photo
“This recipe was given to me by a co-worker, and it gets rave reviews every time,” writes Michele Trachier of Pasadena, Texas. “I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great.”
TOTAL TIME: Prep: 10 min. Bake: 30 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + chilling
MAKES: 20 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 1/4 cup unsweetened applesauce
  • 2 egg whites
  • 1 egg
  • 1 package (.6 ounce) sugar-free strawberry gelatin
  • 2 cups boiling water
  • 1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
  • 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
  • 10 fresh strawberries, halved

Nutritional Facts

1 piece equals 179 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 192 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.
  4. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries. Yield: 20 servings.
Originally published as Strawberry Shortcake Dessert in Simple & Delicious January/February 2007, p51

Nutritional Facts

1 piece equals 179 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 192 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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

Reviews for Strawberry Shortcake Dessert(46)

AVERAGE RATING
   (47)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Apr. 13, 2014

I don't understand the part about cutting the diamond shape. Do you score the cake, cut through the cake, or what? I just poked the top evenly with a meat fork. This was a birthday favorite for my children growing up in the southern hemisphere since their birthdays fell in the 'summer' months of November & December. Nice cool cake for hot weather. I use 1/4 cup less water in the jello and use half hot water to dissolve and half cold water to make it set faster. I also poured custard pudding over the top and sprinkled with colorful sprinkles for birthdays. I didn't use the frozen fruit since I only had fresh.

MY REVIEW
Reviewed Apr. 13, 2014

Excellent recipe. Refreshing and cannot tell it's low fat!!

MY REVIEW
Reviewed Apr. 12, 2014

This is a great an easy short cake recipe, it's been around for a long time..But why is Meledstick getting so defensive, most of us women who have been cooking awhile we like to do both quick easy an homemade from scratch. lol come on we are here for the same reason, to share an have fun with what we hav an or found... no attitudes no one knows it all, think about it

MY REVIEW
Reviewed Apr. 11, 2014

This is like another cake I like to make and is one of my husband's favorites because he doesn't care for regular frosting. As for the diamond, I just fork the cake all over and the jello seeps down through the cake and keeps it so moist, it's hard not to want seconds! I, too, like to bake from scratch, but I have no problem using a box mix when the results are so good!!

MY REVIEW
Reviewed Apr. 11, 2014

You know what?? If you're such a fine, accomplished cook why don't you adapt one of the many recipes I'm sure you're an expert at?? People are so RUDE!! I've been cooking for nearly 50 years and I have absolutely NO problem with a recipe that saves me some time every now and then. I like to bake from scratch, but it's nice to have a fast recipe that's good like this one is when I just don't have the time. Get over yourselves!

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