Strawberry Shortcake Cake
Strawberry Shortcake Cake
Ingredients
For the Cake
- 1 box strawberry supreme cake mix, (Duncan Hines recommended)
- 1 cup milk
- 1/2 cup butter, melted
- 3 large eggs
For the Whipped Cream Frosting
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping and Crumble
- 1 cup freeze-dried strawberries
- 10 Golden Oreos, cream removed
- 1 cup fresh strawberries, sliced
Instructions
- 1
Preheat your oven according to the instructions on the cake mix box. Grease and flour a round cake pan (typically 9-inch).
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the contents of the strawberry supreme cake mix, milk, melted butter, and large eggs. Using an electric mixer, beat the ingredients until thoroughly combined and smooth.
⏱️ 5 min
- 3
Pour the prepared cake batter evenly into the prepared cake pan. Bake according to the package directions on the cake mix box, until a toothpick inserted into the center comes out clean.
⏱️ 30 min
- 4
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial for easy handling and frosting.
⏱️ 60 min
- 5
While the cake cools, prepare the whipped cream frosting. In a separate clean bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture on high speed until stiff peaks form, indicating a firm frosting consistency.
⏱️ 5 min
- 6
Prepare the strawberry shortcake crumble. Take the Golden Oreos and carefully remove the cream filling from each cookie. Place the cream-less Golden Oreos and the freeze-dried strawberries into a large Ziploc bag. Seal the bag and crush the contents using a rolling pin or your hands until a fine, crumbly mixture is achieved.
⏱️ 10 min
- 7
Once the cake has cooled completely, carefully slice it horizontally into three even layers using a serrated knife. Place the first cake layer onto a serving plate or cake stand.
⏱️ 5 min
- 8
Evenly spread about 1/4 of the prepared whipped cream frosting over the top of the first cake layer. Arrange a generous amount of sliced fresh strawberries on top of the frosting.
⏱️ 2 min
- 9
Carefully place the second cake layer directly on top of the strawberries and frosting. Repeat the process: spread another 1/4 of the whipped cream frosting and add more sliced fresh strawberries.
⏱️ 2 min
- 10
Position the third and final cake layer on top. Using the remaining whipped cream frosting, frost the entire cake, covering both the top and sides smoothly.
⏱️ 3 min
- 11
For the finishing touch, generously sprinkle the homemade strawberry shortcake crumble over the entire surface of the cake, ensuring it adheres to the frosting.
⏱️ 3 min
- 12
The Strawberry Shortcake Cake is now ready to be sliced and served. For best results, chill for at least 30 minutes before serving to allow the frosting to set.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Cake
For the Cake
- 1 box strawberry supreme cake mix, (Duncan Hines recommended)
- 1 cup milk
- 1/2 cup butter, melted
- 3 large eggs
For the Whipped Cream Frosting
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping and Crumble
- 1 cup freeze-dried strawberries
- 10 Golden Oreos, cream removed
- 1 cup fresh strawberries, sliced
Instructions
- 1
Preheat your oven according to the instructions on the cake mix box. Grease and flour a round cake pan (typically 9-inch).
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the contents of the strawberry supreme cake mix, milk, melted butter, and large eggs. Using an electric mixer, beat the ingredients until thoroughly combined and smooth.
⏱️ 5 min - 3
Pour the prepared cake batter evenly into the prepared cake pan. Bake according to the package directions on the cake mix box, until a toothpick inserted into the center comes out clean.
⏱️ 30 min - 4
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial for easy handling and frosting.
⏱️ 60 min - 5
While the cake cools, prepare the whipped cream frosting. In a separate clean bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture on high speed until stiff peaks form, indicating a firm frosting consistency.
⏱️ 5 min - 6
Prepare the strawberry shortcake crumble. Take the Golden Oreos and carefully remove the cream filling from each cookie. Place the cream-less Golden Oreos and the freeze-dried strawberries into a large Ziploc bag. Seal the bag and crush the contents using a rolling pin or your hands until a fine, crumbly mixture is achieved.
⏱️ 10 min - 7
Once the cake has cooled completely, carefully slice it horizontally into three even layers using a serrated knife. Place the first cake layer onto a serving plate or cake stand.
⏱️ 5 min - 8
Evenly spread about 1/4 of the prepared whipped cream frosting over the top of the first cake layer. Arrange a generous amount of sliced fresh strawberries on top of the frosting.
⏱️ 2 min - 9
Carefully place the second cake layer directly on top of the strawberries and frosting. Repeat the process: spread another 1/4 of the whipped cream frosting and add more sliced fresh strawberries.
⏱️ 2 min - 10
Position the third and final cake layer on top. Using the remaining whipped cream frosting, frost the entire cake, covering both the top and sides smoothly.
⏱️ 3 min - 11
For the finishing touch, generously sprinkle the homemade strawberry shortcake crumble over the entire surface of the cake, ensuring it adheres to the frosting.
⏱️ 3 min - 12
The Strawberry Shortcake Cake is now ready to be sliced and served. For best results, chill for at least 30 minutes before serving to allow the frosting to set.