Indulge in the sweet, summery bliss of this Strawberry Shortcake Slow Cooker Cake, where fluffy vanilla cake meets juicy, tangy strawberries and a luscious whipped cream topping. This easy, hands-off recipe transforms a classic dessert into a slow cooker sensation, perfect for potlucks, family gatherings, or a cozy treat at home.
Why You’ll Love This Recipe
This Strawberry Shortcake Slow Cooker Cake is a game-changer for dessert lovers! It’s incredibly easy, requiring minimal effort thanks to the slow cooker, which does all the heavy lifting while you go about your day. The combination of tender vanilla cake, juicy strawberries, and airy whipped cream creates a dessert that’s both comforting and indulgent. Perfect for busy hosts, this recipe delivers a crowd-pleasing treat without the need for an oven, making it ideal for warm weather or when you want a fuss-free dessert. The vibrant strawberry flavor shines through, and the customizable nature of the recipe lets you add your personal touch, whether it’s extra berries or a drizzle of chocolate. It’s a dessert that feels homemade yet requires little hands-on time, ensuring you can impress guests or treat your family with ease.
Recipe Tips and Tricks
- Line the Slow Cooker: For easier cleanup, consider using a slow cooker liner before spraying with non-stick spray.
- Check Doneness Early: Slow cookers vary, so check the cake at 1.5 hours to avoid overcooking.
- Keep the Lid On: Resist the urge to lift the lid during cooking to maintain consistent heat and prevent a soggy cake.
- Whipped Cream Tip: Chill your mixing bowl and whisk for faster, fluffier whipped cream.
Strawberry Shortcake Slow Cooker Cake in Slow Cooker
A delightful slow cooker strawberry shortcake with fluffy cake, juicy strawberries, and creamy topping.
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 1 cup heavy whipping cream
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 3 large eggs
- Non-stick cooking spray
- Optional: Fresh mint leaves for garnish
Instructions
- Prepare the Strawberry Topping: In a medium bowl, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit for 10 minutes to release juices. Set aside.
- Mix the Cake Batter: In a large bowl, whisk together the vanilla cake mix, eggs, vegetable oil, water, and vanilla extract until smooth and lump-free.
- Prep the Slow Cooker: Lightly coat the slow cooker insert with non-stick cooking spray to prevent sticking and ensure easy serving.
- 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 strawberry mixture (including juices) over the batter, reserving the rest for serving. Swirl gently with a knife for a marbled effect.
- Cook the Cake: Cover and cook on HIGH for 2 hours, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Turn off the slow cooker, remove the lid, and let the cake cool for 30 minutes to set properly.
- Whip the Cream: In a chilled bowl, beat heavy whipping cream and powdered sugar with a hand mixer until soft peaks form, about 2-3 minutes.
- Assemble the Dessert: Scoop or slice the warm cake into bowls, top with reserved strawberries, and dollop with whipped cream.
- Garnish and Serve: Add a sprig of fresh mint for a pop of color, and serve immediately for the ultimate strawberry shortcake experience!
Notes
- Ensure your slow cooker is at least 4 quarts for proper cooking and even heat distribution.
- If strawberries are out of season, frozen berries can be used but thaw and drain excess liquid first.
- For a lighter dessert, reduce the sugar in the strawberry topping to 2 tablespoons.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 541Total Fat 29gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 103mgSodium 514mgCarbohydrates 66gFiber 2gSugar 40gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Vanilla Cake Mix: Use a standard 15.25 oz box for consistent results. Any brand works, but ensure it’s not a “moist” or “pudding” mix to avoid overly dense cake.
- Fresh Strawberries: Opt for ripe, red strawberries for maximum sweetness. Frozen strawberries can work but may release more liquid, affecting texture.
- Heavy Whipping Cream: Chilled cream whips up best for a stable, fluffy topping. Avoid substitutes like non-dairy cream for authentic flavor.
- Lemon Juice: Enhances the strawberries’ natural tang, balancing the sweetness. Freshly squeezed is ideal, but bottled works in a pinch.
- Vegetable Oil: Provides moisture for the cake. Canola oil is a good alternative if preferred.
Variations and Substitutions
- Cake Mix Swap: Substitute vanilla cake mix with yellow or white cake mix for a slightly different flavor profile. Gluten-free cake mix works for dietary needs.
- Fruit Variations: Swap strawberries for blueberries, raspberries, or a mixed berry blend for a twist. Peaches or mangoes can add a tropical flair.
- Whipped Topping: Use store-bought whipped topping for convenience, or add a splash of almond extract to homemade whipped cream for extra flavor.
- Vegan Option: Use a vegan cake mix, plant-based milk, and egg substitutes like flax eggs. Replace whipped cream with coconut whipped topping.
- Add-Ins: Stir in white chocolate chips or chopped nuts into the batter for added texture and richness.
Storage Options
- Refrigerator: Store leftover cake in an airtight container in the fridge for up to 3 days. Keep whipped cream and strawberries separate to prevent sogginess.
- Freezer: Freeze the cooked cake (without toppings) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the fridge before serving.
- Reheating: Warm individual portions in the microwave for 15-20 seconds to restore the cake’s soft texture before adding toppings.
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