Imagine a dessert so irresistibly simple yet incredibly delicious that it'll become your go-to recipe for every occasion. Ruby's Strawberry Shortcut Cake is not just a dessert—it's a slice of heaven that transforms an ordinary cake mix into a spectacular strawberry sensation that will have everyone begging for seconds. With minimal effort and maximum flavor, this cake proves that gourmet-style desserts can be achieved by home bakers of any skill level!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 lb fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray to ensure easy cake removal.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer to blend ingredients on medium speed for about 2 minutes until the batter is smooth and free of lumps.
- Pour the prepared cake batter evenly into the greased baking pan, using a spatula to spread it uniformly.
- Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean when the cake is fully baked.
- Remove the cake from the oven and allow it to cool completely at room temperature for approximately 45-60 minutes. This prevents the whipped cream from melting when added.
- While the cake cools, wash and slice fresh strawberries into thin, uniform pieces. Set aside some whole strawberries for garnishing.
- Once the cake has cooled, spread a generous layer of whipped cream evenly across the top of the cake using a spatula.
- Arrange the sliced strawberries over the whipped cream, creating an attractive and even distribution.
- Optional: Garnish with whole strawberries or dust with powdered sugar for an additional decorative touch.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the whipped cream to set.
- Slice into squares and serve chilled. Store any remaining cake in the refrigerator and consume within 2-3 days.
Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for a smoother, more evenly mixed batter.
- Even Cake Baking: Rotate the pan halfway through baking to ensure uniform cooking and prevent uneven browning.
- Strawberry Selection: Choose ripe, bright red strawberries for the most vibrant flavor and appearance.
- Whipped Cream Hack: For extra stability, chill your mixing bowl and whisk before whipping cream.
- Make-Ahead Friendly: This cake actually tastes better after chilling, making it perfect for advance preparation.
- Presentation Matters: Use a sharp knife dipped in hot water for clean, precise cake slices.
- Storage Tip: Always store this cake in the refrigerator to maintain the whipped cream's texture and freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
