These easy-to-make Strawberry Shortcakes start with one of my favorite time-saving baking hacks- a boxed cake mix!
While I tend to make most of my recipes from scratch, I have also posted my fair share of recipes using one of my absolute favorite baking hacks- a simple boxed cake mix. I know that some people might consider using a boxed cake mix as "cheating", but I personally just find it to be a convenient shortcut that comes in handy if you are short on time or happen to not be the best at baking.
For the most part, a boxed cake mix takes the guesswork out of making sure you have the right amount of flour, baking soda or baking powder (or both), salt, etc. And bonus? Cake mixes come in so many different varieties and flavors that they can easily be adapted to just about any recipe you would like to make!
I have used boxed cake mixes in everything from actual cakes (see my secret for making a boxed cake mix taste better than the bakery HERE) to pancakes and even cookies and muffins.
But today's recipe was my first time making a shortcake from a cake mix...
This strawberry shortcake recipe actually kind of came about by accident. I was trying to make a cake mix strawberry cookie, but the dough ended up a little too sticky so I decided to add in a little flour to compensate for that. Well, I just might have added in a little too much flour. (Oops!)
The "cookies" came out puffed and domed instead of the nice, round flat cookie that I was looking for. But then as I took a bite of one after they had cooled, inspiration struck! By adding just a little more flour, I had created the perfect "biscuit" to use to make a strawberry shortcake.
A few notes & tips about this recipe:
- I went for an all-out strawberry flavor here by using a strawberry cake mix, but feel free to experiment with other cake mix flavors. Use a yellow or white cake mix for a more traditional shortcake. Or try lemon or chocolate cake mix instead.
- If you have a little extra time, it is definitely worth making some homemade whipped cream for these shortcakes. After all, you did save a little time by using a cake mix. ;) The recipe is super simple. Here is the link to a recipe that I like to use. But if you are short on time, the stuff that comes in the can or tub is just fine.
- Summer is the season of fresh berries. So take advantage of that & feel free to use fresh raspberries, blueberries, or blackberries (or all 3!) in addition to or instead of the strawberries in this recipe.
Yield: 10-12
Cake Mix Strawberry Shortcakes
Prep time: 5 min Cook time: 15 min Total time: 20 min
Ingredients
- 1 box strawberry cake mix
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup water
- Sparkling sugar (optional)
- Fresh sliced strawberries (about 1/2 cup per shortcake)
- Fresh whipped cream or store bought whipped cream or topping
Instructions
- Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the cake mix and the flour. Add in the eggs, oil, and water. Mix until just combined.
- Using a large ice cream scoop, place the batter in mounds at least 2 inches apart on the prepared baking sheet. Sprinkle each batter mound with sparkling sugar, if desired. Bake for 13-15 minutes at 375 degrees. The shortcakes are done when a toothpick inserted in the center comes out clean and they are slightly golden brown around the edges.
- Let the shortcakes cool completely on a wire rack before serving.
- To assemble the shortcakes:
- Slice each shortcake in half. Place one half on a dish. Top with a generous scoop of whipped cream or whipped topping. Top with the sliced strawberries and then with the other half of the shortcake. Serve immediately.
- Enjoy!
If you loved this recipe, then you might also like my...
