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Strawberry Shortcake Cake
A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.
By Corine
Ingredients
14
Original recipe yields 14 servings
Directions
Cook's Notes:
Cake layers should be about 3/4- to 1-inch thick after tops are cut off, otherwise the cake will be too dry. If a 9-inch pan is used, only fill pan halfway.
Tips
Cake can have 2 or 3 layers. Layers are easier to work with during assembly if they have been chilled in the refrigerator. They can be made 2 days in advance and stored in the refrigerator, individually covered with plastic wrap. However, the cake should be assembled 1 to 3 hours before serving.
Tips
Instant white cake mix can be substituted for the dry cake ingredients, but not yellow.
Nutrition Facts
Per Serving:
541 calories; protein 7.1g; carbohydrates 81.1g; fat 21.7g; cholesterol 2.8mg; sodium 511.4mg. Full Nutrition
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