This strawberry shortcake makes use of boxed cake mix for a dessert that couldn’t be easier. There’s no cutting butter or shaping biscuits here – just simple and easy cake.
While the recipe uses a muffin pan for easy portion control, you’re free to make a full-sized cake as well.
What You’ll Need to Make It
To make this you only need fresh strawberries, white sugar, and a box of yellow cake mix.
Of course, you’ll also need the ingredients required for the cake mix (eggs, oil, etc).
Brown Sugar and Sweeteners
You can probably use brown sugar for this, but it would change the flavor quite a bit.
I don’t think sweeteners would interact with the strawberries the same way sugar does, so I don’t recommend using them.
After baking
How to Make Easy Strawberry Shortcake
Prepare the Strawberries
The first thing to do is slice the strawberries, then mix them in a bowl with some sugar.
Get the Cake Mix Ready
Then you’ll want to make the cake mix. You can even do this while waiting for the strawberries, which is what I recommend doing.
Portion, Bake, Enjoy
Finally, you’ll grease a muffin pan, then add the strawberries and prepared cake batter. Bake until the tops are lightly golden brown, cool slightly, and remove from the pan.
Tips for Making the Best Strawberry Shortcake
1. Toss the strawberries and sugar every few minutes. This helps things dissolve evenly, and maximizes flavor.
2. When you’re adding the strawberries to the pan, there will be some syrup left behind in the bowl. Be sure to add that in too! Not only does it taste great, but it will help keep the shortcake extra moist after baking.
3. For best results, use a non-stick muffin pan that you’ve coated with butter or oil. You can also dislodge the muffins with a plastic fork or knife before turning them out of the pan.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this strawberry shortcake. If you like this recipe, consider sharing it with friends and family, or check out my recipe for fudgey brownies.
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Recipe
Ingredients
1 1/2 cups sliced strawberries, 166 grams
2 Tbsps white sugar, 25 grams
Yellow cake mix, as needed*
Makes 6 small cakes
Preparation
Preheat your oven to 350 F (177 C). Place the strawberries and sugar in a bowl, toss together**, then set aside.
Prepare the cake mix, then divide the strawberries*** between 6 prepared non-stick muffin cups. Pour enough batter in each cup to come about 3/4 of the way up the side, then bake for about 20 minutes.
After baking, let cool until just barely warm… or don’t. Unless you’re worried about presentation, you can enjoy them pretty much immediately.
For easy removal, run a plastic knife or fork down the side of each cake, then turn out from the pan. Serve with whipped cream.
Notes
* This recipe only uses about 1/3 of a standard boxed cake mix. Fortunately, it’s easy to triple the recipe to use up the whole box.
If you’re going that route, making a full-sized cake would probably be the best option.
** Be sure to toss them again every few minutes.
*** I recommend underfilling them at first, then trying to divide evenly from there.
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