Deluxe Strawberry Shortcake
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 package yellow cake mix (regular size)
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1 cup water
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1/2 cup sour cream
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1/3 cup canola oil
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3 large eggs
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1 teaspoon vanilla extract
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 carton (8 ounces) frozen whipped topping, thawed
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3 cups chopped fresh strawberries
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Fresh mint leaves, optional
Directions
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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.
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2.
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.
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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.
Nutrition Facts
1 slice: 426 calories, 23g fat (11g saturated fat), 81mg cholesterol, 348mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 6g protein.
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