Duncan Hines Strawberry Shortcake from a Mix
Transform a classic dessert into a show-stopping treat with this Duncan Hines Strawberry Shortcake from a Mix! This quick and easy recipe starts with a box of Duncan Hines Classic White Cake Mix, making it a foolproof choice for bakers of all levels. The cake layers are light, fluffy, and serve as the perfect base for a luscious filling of fresh, sugar-macerated strawberries and homemade whipped cream infused with vanilla. Ready in under an hour, this dessert is a celebration of vibrant flavors and textures that’s perfect for any occasion, from casual family dinners to festive gatherings. Garnished with a touch of fresh mint, this strawberry shortcake is as beautiful as it is delicious. Discover how simple it is to create a bakery-worthy dessert at home with this delightful, crowd-pleasing recipe!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 box Duncan Hines Classic White Cake Mix
- 3 large Eggs
- 1 cup Water
- 0.5 cup Vegetable Oil
- 2 cups Fresh Strawberries
- 0.25 cup Granulated Sugar
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- 6 leaves Mint Leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2
Prepare the Duncan Hines Classic White Cake Mix according to the instructions on the box by combining the mix, eggs, water, and vegetable oil in a large bowl. Beat the mixture with an electric mixer on low for 30 seconds, then on medium speed for 2 minutes until smooth.
Step 3
Pour the cake batter into the prepared cake pan and spread it evenly. Bake at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
Allow the cake to cool completely in the pan for at least 15 minutes. Then remove it from the pan and allow it to cool completely on a wire rack.
Step 5
While the cake cools, prepare the strawberry topping. Wash and slice the fresh strawberries. In a medium bowl, combine the sliced strawberries with granulated sugar and toss to coat. Let them sit for 10-15 minutes to macerate and release their juices.
Step 6
In a separate bowl, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract together with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
Step 7
Once the cake has cooled, slice it horizontally into two even layers using a serrated knife. Place the bottom layer on a serving plate.
Step 8
Spread a layer of whipped cream over the bottom layer of the cake and spoon half of the macerated strawberries and their juices over the whipped cream.
Step 9
Place the second layer of cake on top and repeat with another layer of whipped cream and the remaining strawberries.
Step 10
Garnish with mint leaves, if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Step 11
Slice and enjoy your Duncan Hines Strawberry Shortcake!
Nutrition Facts
| Serving size | (1550.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3980.2 |
| Total Fat 209.8g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 798mg | 0% |
| Sodium 3519.7mg | 0% |
| Total Carbohydrate 461.9g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 271.4g | |
| Protein 41.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 936.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 971.2mg | 0% |
Source of Calories