Save on Pinterest

Deluxe Strawberry Shortcake

This tasty shortcake is perfect for the Fourth of July. I love the moist texture and from-scratch flavor. It's foolproof and always brings lots of compliments. —Janet Fant, Denair, California
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    12 servings


  • 1 package yellow cake mix (regular size)
  • 1 cup water
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 large 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


  • 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.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 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.
Nutrition Facts
1 slice: 426 calories, 23g fat (11g saturated fat), 81mg cholesterol, 348mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • a1a.rh
    Jun 24, 2014

    Made this for company dinner and everyone couldn't get enough of it! Made it with a little variation. Added almost 8oz of cool whip to filling. Also stirred up the strawberries in a carton of glaze before adding to layers. The cake itself is just awesome.

  • newgardenersc
    Jun 15, 2012

    This dessert, as a whole, is delicious. But the cake itself is fantastic! Extremely moist & not too sweet. Another great thing I noticed about this cake is that it keeps well without getting soggy. Four days later & it was still as fresh as when I first served it. One of our favorites.

  • then5812
    Jun 12, 2011

    We absolutely loved the cream cheese filling, but next time I think I'll try it on pound cake instead of the yellow cake.

  • Nechole84
    Apr 19, 2010

    This recipe is awesome! Everyone I've made it for absolutely loves it! I'll never go back to regular shortcake again!

  • 2princesses2love
    Aug 23, 2007

    No comment left

  • Charobic
    Jul 5, 2007

    No comment left