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Deluxe Strawberry Shortcake

This tasty shortcake is perfect for the Fourth of July. I love the moist texture and from-scratch flavor. It's foolproof and always brings lots of compliments. —Janet Fant, Denair, California
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 cup water
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 cups chopped fresh strawberries
  • Fresh mint leaves, optional

Directions

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.
Nutrition Facts
1 slice: 426 calories, 23g fat (11g saturated fat), 81mg cholesterol, 348mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 6g protein.

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