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Easy Strawberry Shortcake Cake Recipe Under 4 Dollars Perfect for Summer

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A budget-friendly, quick, and easy strawberry shortcake cake featuring a light cake base, macerated fresh strawberries, and whipped cream topping. Perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 box yellow or white cake mix (about 15.25 oz / 432 g)
  • 1 cup cold water (240 ml / 1 cup)
  • 1/3 cup vegetable oil (80 ml / 0.33 cup)
  • 3 large eggs, room temperature
  • 2 cups fresh strawberries, hulled and sliced (about 300 g / 10.5 oz)
  • 2 tablespoons granulated sugar (25 g)
  • 1 cup heavy whipping cream, cold (240 ml / 1 cup)
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract (5 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine the cake mix, cold water, vegetable oil, and eggs. Beat on medium speed for 2 minutes or 3-4 minutes by hand until smooth and slightly thick.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
  4. Let the cake cool completely in the pan on a wire rack (about 1 hour).
  5. While the cake cools, toss the sliced strawberries with granulated sugar in a bowl. Let sit for at least 15 minutes to macerate.
  6. Chill your mixing bowl and beaters. Pour the cold heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on high speed until soft peaks form (3-5 minutes with an electric mixer).
  7. Spread an even layer of whipped cream over the cooled cake. Spoon the macerated strawberries and their syrup evenly over the cream. Optionally, add another thin layer of whipped cream on top or garnish with whole strawberries.
  8. Refrigerate the assembled cake for at least 30 minutes before serving to let flavors meld and the cream set. Cut into squares and enjoy.

Notes

Chill the cake completely before spreading whipped cream to prevent melting. Use room temperature eggs for better batter consistency. Macerate strawberries with sugar to bring out natural sweetness. Whip cream in a chilled bowl to achieve soft peaks faster. Avoid overbeating the cream to prevent graininess. Frozen strawberries can be used if thawed and drained. For dairy-free, substitute heavy cream with coconut cream.

Nutrition

Keywords: strawberry shortcake, easy dessert, budget-friendly cake, summer dessert, quick cake recipe, whipped cream cake

Find it online: https://gleefulfork.com/easy-strawberry-shortcake-cake-recipe-under-4-dollars-perfect-for-summer/