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Strawberry Shortcake

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“This is my sisters favorite dessert. I love making this when she comes because it puts a huge smile on her face everytime!”
READY IN:
1hr
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • Cake
  • 1 (18 1/4 ounce) French vanilla cake mix
  • 1 13 cups water
  • 13 cup vegetable oil
  • 3 eggs
  • Filling
  • 4 cups strawberries, diced into small pieces
  • 1 cup strawberry, sliced
  • 14 cup sugar
  • 1 12 cups whipping cream
  • 14 cup powdered sugar
  • 12 teaspoon vanilla
  • 12 teaspoon almond extract

Directions

  1. Preheat oven to 350 degrees.
  2. Place cake mix, water, vegetable oil, and eggs in a large bowl and beat until smooth.
  3. Spray two 9 inch round cake pans with non stick spray and half the cake mix into each pan.
  4. Bake 25-30 minutes or until cake is done.
  5. Cool cakes in the pan for 5-10 minutes then remove and cool completely on a wire rack.
  6. While your cakes are cooling, the 4 cups of diced strawberries in a bowl and mix with 1 cup sugar. Cover with plastic wrap and place in the refrigerator about an hour.
  7. In a mixing bowl beat the whipping cream on a high speed until it forms stiff peaks. Then slowly add in powdered sugar to the cream 1 tablespoon at a time.
  8. When the sugar is incorporated add the vanilla and almond extracts. Set aside.
  9. Place 1 cake on a cake plate and place sugared strawberries on top in an even layer.
  10. Put about 1 ½ of cream on top of the strawberries and spread out evenly also.
  11. Place second cake on top and spread remaining cream on top.
  12. Garnish with 1 cup sliced strawberries.

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