Easy Strawberry Short Cut Cake
Indulge in the ultimate summer dessert with this Easy Strawberry Short Cut Cake, a delightful fusion of convenience and homemade charm! This recipe starts with a moist yellow cake mix base, made even more irresistible with a sweet strawberry gelatin soak that infuses every bite with fruity flavor. Topped with a fluffy layer of whipped topping and juicy, sugared strawberry slices, this cake is as vibrant as it is delicious. Perfect for gatherings or weeknight treats, it’s a simple yet impressive dessert that comes together with minimal effort in just 20 minutes of prep time. Whether you're a pro baker or a kitchen novice, this no-fuss strawberry dessert guarantees rave reviews. Ideal for summer parties, picnics, or anytime your sweet tooth craves a strawberry-packed treat!
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Recipe Information
Ingredients
- 1 box (15.25 oz) Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 2 cups Strawberries
- 2 tablespoons Granulated sugar
- 8 oz Whipped topping
- 1 box (3 oz) Strawberry gelatin mix
- 1 cup Boiling water
- 0.5 cup Cold water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the yellow cake mix according to the package instructions, typically combining the cake mix, eggs, vegetable oil, and water.
Pour the batter into the greased baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
While the cake is cooling, wash and hull the strawberries, then slice them thinly. Mix the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them sit for 10-15 minutes to release their juices.
In a small bowl, dissolve the strawberry gelatin mix in 1 cup of boiling water. Stir until completely dissolved, then add 0.5 cups of cold water. Allow the gelatin to cool slightly but not set.
Once the cake is cool, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake.
Slowly pour the slightly cooled gelatin mixture evenly over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set.
Before serving, spread the whipped topping evenly over the cake.
Drain any excess liquid from the macerated strawberries and arrange the strawberry slices on top of the whipped topping.
Slice into squares and serve. Enjoy your easy strawberry short cut cake!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.5 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
