Strawberry Shortcake Cake


Preparation15 minutes
Cook time30 minutes
ServingsAerves 12-16


    For the cake:
  • 1 15.25oz Box of Vanilla Cake Mix
  • 3/4 cup of Melted butter
  • 1 cup of Milk
  • 4 Eggs
  • 1/4 cup of Sour Cream
  • 2 Tbsp of Instant Vanilla Pudding
  • For the Whipped Cream and Topping
  • 2 cups of Heavy Cream
  • 2 Tbsp of Instant Vanilla Pudding
  • 4 Tbsp of Confectioer’s Sugar
  • 1.5lb of Fresh Sweet Strawberries. Cored and thinly sliced
  • 2 Tbsp of Seedless Strawberry Jam mixed with 2 tsp of water and warmed up for 15 seconds to loosen


    1) Preheat your oven to 350 degrees, line a 9x13 inch pan with parchment paper, spray with a little non-stick baking spray and set aside.

    2) In a large bowl, using a handheld electric whisk, mix together the cake mix, vanilla pudding, milk, butter, eggs and sour cream until well combined. Pour into your prepared pan and bake for 30-35 minutes (don't underbake) then let it cool completely.

    3) In a large bowl, combine the cream, sugar and pudding mix and whisk with an electric whisk until the mixture develops stiff peaks.

    4) Frost the cake with the cream, top with the strawberries and brush the top with the jam mixture. Serve right away or store in the fridge covered until ready to serve (but really is best served fresh!).

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