Duncanhinesstrawberryshortcakefromamix Recipes

DUNCAN HINES STRAWBERRY SHORTCAKE FROM A MIX

Steps:

• Preheat oven to 350*.
• Grease two round 9" round cake pans -- with butter or margarine.Sprinkle bottom and sides with granulated sugar.
• FOR CAKE:.
• Combine cake mix, eggs, water and butter in large bowl --
• Beat at medium speed with electric mixer at medium speed for 2 minutes.
• Pour into prepared pans.
• Bake at 350*.for 30-35 minutes or toothpick inserted near the center comes out clean --
• Cool in pan 10 minutes.
• Invert on cooling rack.Cool completely.
• FOR FILLING & TOPPING:.
• beat whipping cream, sugar and vanilla extract until stiff in large bowl -- Reserve 1/3 cup for garnish --
• Place one cake layer on serving plate.
• Spread with half the remaining whipped cream and sliced strawberries -- Repeat with remaining layer,
• Garnish with remaining whipped cream and strawberries --
• Garnish with mint leaves, if desired.
• Refrigerate until ready to serve.

STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. TOPPING: Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

COPYCAT DUNCAN HINES BOXED CAKE MIX

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
• In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
• Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
• In a small bowl sift together flour, baking soda and salt.
• Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
• Transfer to a prepared baking pan.
• Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and sugar two 9" cake round pans.
• In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
• Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
• Combine strawberries, sugar, and vanilla in a medium bowl.
• To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
• Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
• Garnish with a whole strawberry and mint leaves, if desired.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.