Strawberry Shortcake

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"easy to make strawberry shortcake with home made strawberry sauce, topped with a whipped cream cheese frosting"
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50 m servings
Serving size has been adjusted!

Original recipe yields 15 servings



  • Prep

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  1. Rinse and remove stems from strawberries.
  2. Put 4 cups of strawberries, cornstarch, and sugar into a blender.
  3. Puree.
  4. In a medium saucepan, heat mixture on medium heat.
  5. Whisking constantly, bring to a slow boil.
  6. Boil 3 minutes (still stirring) and remove from heat.
  7. Mixture will thicken as it sits, refrigerate when cool, set aside.
  8. *note* if the mixture doesn't seem thick enough towards the end, just add a little more corn starch.
  9. Fold together whipped cream and cream cheese frosting in a mixing bowl.
  10. Refrigerate, set aside.
  11. Follow the instructions on the cake mix, and pour it into a 13” X 9”
  12. Put some of the strawberry mixture into a ziplock baggie and cut a small corner off.
  13. Drizzle it over the raw cake batter, dont be afraid to add a lot.
  14. Using a knife, drag the sauce through the batter, making ribbons in the mix.
  15. Bake cake as instructed on packaging.
  16. After the cake cools, top with the whipped cream cheese frosting.
  17. Dice the remaining strawberries and sprinkle over top.
  18. Drizzle Strawberry sauce liberally over the top.
  19. You're done!



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