Indulge in the sweet, summery bliss of Strawberry Shortcake Slow Cooker Cake! This easy, hands-off dessert combines fluffy cake with juicy strawberries and creamy whipped topping. Perfect for gatherings or a cozy night in, it’s a stress-free treat that delivers big on flavor with minimal effort.
Recipe Tips and Tricks:
- Line the Slow Cooker: Use parchment paper or a slow cooker liner for easy removal and cleanup.
- Check Doneness Early: Slow cookers vary; check the cake at the 2-hour mark to avoid overcooking.
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and texture.
- Whipped Cream Timing: Add whipped topping just before serving to keep it fluffy.
- Warm Serving: Serve warm for a cozy, melt-in-your-mouth experience.
Why You’ll Love This Recipe:
This Strawberry Shortcake Slow Cooker Cake is a game-changer for dessert lovers! It’s incredibly easy to make, requiring just a few simple ingredients and your trusty slow cooker, which does all the heavy lifting. The result is a moist, tender cake infused with the sweet-tart flavor of fresh strawberries, topped with a cloud of creamy whipped topping. It’s perfect for busy days when you want a show-stopping dessert without spending hours in the kitchen. Whether you’re hosting a summer barbecue, a family gathering, or just craving something sweet, this recipe delivers comfort and joy in every bite. Plus, the slow cooker method ensures consistent results with minimal effort, making it a go-to for novice and experienced bakers alike.
Strawberry Shortcake Slow Cooker Cake
Easy Strawberry Shortcake Slow Cooker Cake with fluffy cake, juicy strawberries, and creamy topping—perfect for effortless, delicious desserts!
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 3 large eggs
- 4 cups fresh strawberries, hulled and sliced
- 8 oz whipped topping (thawed) or homemade whipped cream
Instructions
- Prepare the Strawberries: In a medium bowl, toss sliced strawberries with granulated sugar. Let them sit for 15 minutes to release their juices. Set aside.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, water, vegetable oil, eggs, and vanilla extract. Whisk until smooth and lump-free.
- Line the Slow Cooker: Lightly grease the slow cooker or line it with parchment paper for easy cleanup and cake removal.
- Layer the Batter: Pour the cake batter into the slow cooker, spreading it evenly with a spatula for uniform cooking.
- Add Strawberries: Spoon half of the sugared strawberries (with some juice) over the batter, reserving the rest for topping.
- Cook the Cake: Cover and cook on high for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Turn off the slow cooker and let the cake cool for 20-30 minutes with the lid off to firm up.
- Remove the Cake: Carefully lift the cake out using the parchment paper or a large spoon, and transfer it to a serving platter.
- Top with Strawberries: Spoon the remaining strawberries and their juices over the cake for a vibrant, fresh topping.
- Finish with Whipped Cream: Generously spread or dollop whipped topping over the cake just before serving. Slice, serve warm, and enjoy!
Notes
- Avoid opening the slow cooker lid during cooking to maintain consistent heat.
- If the cake browns too quickly, place a paper towel under the lid to absorb excess moisture.
- For a fancier presentation, garnish with fresh mint leaves or a dusting of powdered sugar.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 519Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 91mgSodium 508mgCarbohydrates 70gFiber 3gSugar 41gProtein 6g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Yellow Cake Mix: Provides a soft, fluffy base; choose a high-quality brand for better flavor.
- Fresh Strawberries: Their natural sweetness and juiciness are key; avoid frozen as they can make the cake soggy.
- Eggs: Bind the cake batter and add richness; use large eggs at room temperature for best results.
- Vegetable Oil: Keeps the cake moist; can be swapped with melted butter for a richer taste.
- Water: Helps achieve the right batter consistency; ensure it’s room temperature.
- Vanilla Extract: Enhances the overall flavor; use pure extract, not imitation, for a deeper taste.
- Whipped Topping: Adds a light, creamy finish; homemade whipped cream or store-bought both work well.
- Sugar: A small amount is used to macerate strawberries, drawing out their juices for extra flavor.
Variations and Substitutions:
- Cake Mix Swap: Try white or vanilla cake mix for a slightly different flavor profile.
- Fruit Alternatives: Swap strawberries for blueberries, raspberries, or mixed berries for a twist.
- Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary needs.
- Dairy-Free Version: Replace whipped topping with coconut whipped cream for a dairy-free dessert.
- Add-Ins: Mix in white chocolate chips or lemon zest to the batter for extra flair.
- Low-Sugar Option: Use a sugar-free cake mix and reduce sugar in the strawberry topping.
- Homemade Cake Base: If you prefer, make a from-scratch cake batter instead of using a mix.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The whipped topping may deflate slightly, so add fresh topping before serving.
- Freezer: Freeze the cake (without whipped topping) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds to restore the fresh-baked texture.
- Serving Tip: Always store the whipped topping separately to maintain its fluffiness.
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