- cal. (kcal) 567
- Makes: 6 servings
- Yield: servings
- Prep: 15 mins
- Bake: at 350°F as per package directions
box (1 lb)
pound cake mix (such as Betty Crocker)
orange juice or water
unsalted butter, softened
9.8 oz glass jars
frozen whipped topping, thawed
- 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.
- Combine sliced strawberries, jam and 2 tbsp water in a medium bowl. Stir until berry slices are well coated with jam.
- 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 ShortcakesServings 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.