strawberry shortcake cake

(4 ratings)
Recipe by
JANE LOUISE
CLARKSTON, MI

I enjoy the texture of a bisquick shortcake for my strawberry shortcake recipe. One day,I wanted to make shortcake but didn't have much time. I thought that instead of having to bake biscuit mix biscuits that I love, I would get a strawberry cake mix and add the bisquick to it. Then, to make sure it was also moist, I used the ingredients listed and it come out perfect. I use coolwhip all over it or just a dollop on a piece. Great warm weather treat.

(4 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For strawberry shortcake cake

  • 1 box strawberry cake mix
  • 2 cups bisquick or jiffy mix
  • 1/2 c vegetable oil
  • 1 cup buttermilk
  • 3 eggs beaten
  • 1 tablespoon dry strawberry jello (keep the rest of the 3 oz. box for later)
  • TOPPING:
  • 3 cups fresh or frozen strawberries sliced
  • 1 cup water
  • the rest of 3oz. strawberry jello
  • 1/2 cup sugar

How To Make strawberry shortcake cake

  • 1
    In bowl, beat together all ingredients except topping ingredients. Pour in greased 9x13 and bake in preheated 350 degree oven for the time recommended on the cake box. NOTE: I add about 3 minutes more than the cake box recommends to the bake time when adding extra wet ingredients to a cake mix. Meanwhile in a saucepan on medium, heat the ingredients in the topping until bubbly. When cake is cool, poke holes all over the top with a straw or the end of a wooden spoon handle. Pour strawberry mixture evenly over the cake so the topping juice seeps in the holes. Refrigerate 1 hour before serving. Add cool whip evenly on top OR just put a dollop on a piece when served.
  • 2
    Note: I have also used canned peaches and peach jello with a butter pecan cake mix. Drain the peaches before putting in saucepan. Then add the 1 cup juice instead of the water. (Add water to juice to make 1 cup liquid)

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