Best Strawberry Shortcut Recipes

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside.
• In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.

STRAWBERRY SHORTCUT CAKE

Steps:

• NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
• Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.

STRAWBERRY SHORTCUT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
• Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
• For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
• To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
• Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
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SHORTCUT STRAWBERRY-VANILLA DESSERT

Steps:

• In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside., Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping.

LOW-FAT STRAWBERRY SHORTCUT

Steps:

• Toss strawberries with sugar; let stand 10 min. or until sugar is dissolved, stirring occasionally.
• Cut each slice of pound cake horizontally in half. Place 1 cake slice on each of 12 dessert plates.
• Top each with about 1/4 cup of the strawberries and 2 Tbsp. of the whipped topping. Repeat layers. Serve immediately.

SHORTCUT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside.
• Slice the Twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish.
• Spread the pudding over the top of the sliced twinkies.
• Arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries.
• Cover and refrigerate at least 1 hour before cutting.
• Garnish with strawberry halves if desired.
• Refrigerate any leftovers.

STRAWBERRY VANILLA SHORTCUT

Steps:

• Toss berries with sugar; let stand 10 min. or until sugar is dissolved. Meanwhile, cut each cake slice diagonally in half; place 1 cake piece on each of 12 dessert plates.
• Beat pudding mix and milk with whisk 2 min. Stir in 1/2 the COOL WHIP.
• Spoon 2 Tbsp. berries over each cake piece on plate. Top with pudding mixture and remaining cake pieces, berries and COOL WHIP.

STRAWBERRY SHORTCUT CAKE

Steps:

• Combine cake mix, water and eggs.
• In greased 9 x 13 pan, pour marshmallows evenly.
• Pour cake batter mixture over marshmallows.
• Combine strawberry jello and strawberries and spread over the batter.
• Bake at 325 degrees for 40-45 minute.

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Grease & flour 9 X 13 cake pan.
• Bake cake according to directions.
• Remove from oven and cool cake completely.
• Meanwhile, in a medium bowl, combine strawberries, cognac and sugar.
• Let macerate 20 minutes.
• Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium - high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box.
• Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Use a straw, poke holes all over the cake.
• Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake.
• Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples.
• Garnish with fresh strawberries.
• Refrigerate for at least 4 hours.

STRAWBERRY SHORTCUT CAKE

Steps:

• Grease and flour 9x13 cake pan. Sprinkle marshmallows on the bottom of the pan. In a small bowl,combine thawed strawberries and dry jello . Mix thoroughly.
• In a large bowl, blend cake mix, water, oil, and eggs until moistened. Beat 2 minutes on high speed. Pour batter over marshmallows in pan. Spoon strawberries on top of batter. Bake 35-40 minutes in a 350degree oven. Cool 15 minutes
• Invert onto platter or tray.Wash and dry fresh strawberries, slice and arrange in a pretty fashion on top of the cake. Serve with Cool Whip or vanilla Ice cream

STRAWBERRY SHORTCUT

Steps:

• Toss berries with sugar; let stand 10 min.
• Meanwhile, cut each cake slice horizontally in half.
• Place 12 cake pieces on dessert plates; top each with about 1/4 cup berries and 2 Tbsp. COOL WHIP. Repeat layers.