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Faye's Simple Strawberry Shortcake

the simplest -5 ingredient- strawberry shortcake; best when the berries are ripe!
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Ingredients

  • 1 box Yellow Cake Mix
  • 3 large eggs *or whatever cake mix calls for
  • 1 cup water *or whatever cake mix calls for
  • 1/3 cup vegetable oil *or whatever cake mix calls for
  • 2 lbs strawberries, sliced
  • 1/2 cup sugar

Instructions

  • Gather all your ingredients.
  • Wash your berries and slice them into thin bite-size pieces. Uniformity is only slightly imporant. (I use two plastic containers full of berries at minimum; roughly 2 pounds.)
  • Reminder to preheat your oven to 350 degrees.
  • In a bowl, add sugar to your berries. Stir. Let them sit on the counter, forming their own syrup. The longer you let them sit, the more syrup they will form. I usually wait an hour or so. (You can add more or less sugar depending on your taste.)
  • Prepare a yellow cake mix using the provided directions. Bake the cake in a greased 9x13 pan. My cake mix called for 3 eggs, 1 cup water, and 1/3 cup oil.
  • Once the cake is cool and the berries have made a nice sweet syrup, dump the bowl of berries and its syrup over the cake. Smooth and arrange the berries as needed.
  • Refrigerate the cake. Serve with a dollop of whipped cream and garnish with mint leaves if you're feeling fancy. Best to serve the following day, once the syrup has absorbed into the cake. Good for 3-4 days.

Notes

The best flavored strawberries are the small ones! Try to avoid the containers with huge berries.
Late May and June is our ripe strawberry season. Make this cake as an early summer treat.
Add blueberries to your topping for a fun, patriotic twist.
I love using my glass Anchor Hocking pan for this dessert. It comes with a lid that is great for keeping this cake fresh!
Course: Dessert
Cuisine: American
Keyword: cake, dessert, picnic foods, simple recipe, strawberry, strawberry shortcake, summer dessert