Strawberry Shortcakes

Strawberry Shortcakes
Servings: 6 Yield: servings Prep 15 mins Bake as per package directions


  • 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

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 567, Fat, total (g): 23, chol. (mg): 20, sat. fat (g): 12, carb. (g): 84, fiber (g): 3, pro. (g): 3, sodium (mg): 405, Percent Daily Values are based on a 2,000 calorie diet.