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Strawberry Shortcakes

Strawberry Shortcakes

Nutrition Facts
  • cal. (kcal) 567
  • Makes: 6 servings
  • Yield: servings
  • Prep: 15 mins
  • Bake: at 350°F as per package directions
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  • 1 box (1 lb) pound cake mix (such as Betty Crocker)
  • 2/3 cup orange juice or water
  • 2 eggs
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon orange peel
  • 4 cups sliced strawberries
  • 6 tablespoons strawberry jam
  • 6 9.8 oz glass jars
  • 2 cups frozen whipped topping, thawed


  1. Heat oven to 350 degrees . Combine cake mix, orange juice, eggs, butter and orange peel in a large bowl. Beat on low for 30 seconds, until blended, and then on high for 2 minutes. Pour into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees as per package directions. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Alternately, you can use store-bought pound cake, if desired.
  2. Combine sliced strawberries, jam and 2 tbsp water in a medium bowl. Stir until berry slices are well coated with jam.
  3. Cut pound cake into 12 slices, each about 3/4 inch thick. Use a 21/2-inch round cookie cutter to cut out 6 cake rounds. Use a 23/4-inch round cutter to cut out 6 slightly larger rounds. Save scraps for snacking. Press one small cake round into bottom of each jar. Top each with 1/3 cup strawberries and sauce and a few tablespoons of the whipped cream. Top cream with larger cake rounds, another 1/3 cup strawberries and sauce and remaining whipped cream.

Nutrition Information for Strawberry Shortcakes

Servings Per Recipe: 6
PER SERVING: 567 cal., 23 g total fat (12 g sat. fat), 20 mg chol., 405 mg sodium, 84 g carb. (3 g fiber), 3 g pro.