Strawberry Shortcut Cake Recipe

Name: Strawberry Shortcut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing; 1/4 cup all-purpose flour, plus more for greasing; One 18.25-ounce box strawberry cake mix; 3 large eggs; 1 cup water; 1/3 cup vegetable oil; 3 cups fresh strawberries, sliced, plus more for garnish; 2 tablespoons cognac; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup confectioners sugar; 1 teaspoon vanilla extract; One 3-ounce package strawberry-flavored Jell-O

Servings: persons

Butter, for greasing
1/4 cup all-purpose flour, plus more for greasing
One 18.25-ounce box strawberry cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
3 cups fresh strawberries, sliced, plus more for garnish
2 tablespoons cognac
1/4 cup granulated sugar
1 cup heavy cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract
One 3-ounce package strawberry-flavored Jell-O

1
Preheat the oven to 350F.
2
Butter and flour a 13 x 9 x 2-inch nonstick cake pan.
3
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cake mix, flour, eggs, 1 cup water, and the oil at low speed until mixed well.
4
Increase the speed to medium-high, and beat for another 4 minutes, until the batter is smooth and glossy.
5
Pour the batter into the pan, and bake for 35 to 40 minutes.
6
Cool the cake on a wire rack.
7
While the cake cools, combine the strawberries, cognac, and granulated sugar in a medium bowl, and allow them to set for 20 minutes.
8
Pour the cream into a bowl, then add the confectioners sugar and vanilla, and beat on medium-high until stiff peaks form.
9
Cover the whipped cream, and refrigerate.
10
Run a butter knife around the rim of the cake.
11
Prepare the Jell-O according to the package instructions, and allow it to chill for at least 20 minutes, until it is thickened but not firm.
12
Using a straw, poke holes all over the cake.
13
Pour the Jell-O on top of the cake and into the holes.
14
Spread the macerated strawberries on top of the cake in an even layer.
15
Use a rubber spatula to spread a layer of whipped cream on top of the strawberries.
16
Garnish with fresh strawberries, as desired, and refrigerate for at least 4 hours.
17
Serve this cake straight from the pan, and refrigerate any leftovers.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Butter, for greasing, 1/4 cup all-purpose flour, plus more for greasing, One 18.25-ounce box strawberry cake mix, 3 large eggs, and more.

Yes, Strawberry Shortcut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions