{"id":147988,"date":"2025-03-21T16:10:53","date_gmt":"2025-03-21T16:10:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/frugal-foodie-mama-cake-mix-strawberry-shortcakes\/"},"modified":"2025-03-21T16:10:53","modified_gmt":"2025-03-21T16:10:53","slug":"frugal-foodie-mama-cake-mix-strawberry-shortcakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=147988","title":{"rendered":"Frugal Foodie Mama: Cake Mix Strawberry Shortcakes"},"content":{"rendered":"


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These easy-to-make <\/span>Strawberry Shortcakes<\/b> start with one of my favorite time-saving baking hacks- a boxed cake mix!<\/span><\/p>\n

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While I tend to make most of my recipes from scratch, I have also posted my fair share of recipes using one of my absolute favorite baking hacks<\/a>– a simple boxed cake mix.\u00a0<\/span>I know that some people might consider using a boxed cake mix as “cheating”, but I personally just find it to be a convenient shortcut that comes in handy if you are short on time or happen to not be the best at baking.\u00a0<\/span><\/div>\n

For the most part, a boxed cake mix takes the guesswork out of making sure you have the right amount of flour, baking soda or baking powder (or both), salt, etc. And bonus? Cake mixes come in so many different varieties and flavors that they can easily be adapted to just about any recipe you would like to make!<\/span><\/p>\n

I have used boxed cake mixes in everything from actual cakes (see my secret for making a boxed cake mix taste better than the bakery HERE<\/a>) to pancakes and even cookies<\/a> and muffins.<\/span><\/div>\n

But today’s recipe was my first time making a shortcake from a cake mix…<\/span><\/p>\n

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This strawberry shortcake recipe <\/a>actually kind of came about by accident. I was trying to make a cake mix strawberry cookie, but the dough ended up a little too sticky so I decided to add in a little flour to compensate for that. Well, I just might have added in a little too much flour. (Oops!)<\/span><\/div>\n

The “cookies” came out puffed and domed instead of the nice, round flat cookie that I was looking for.\u00a0<\/span>But then as I took a bite of one after they had cooled, inspiration struck! By adding just a little more flour, I had created the perfect “biscuit” to use to make a strawberry shortcake.\u00a0<\/span><\/p>\n

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A few notes & tips about this recipe:<\/span><\/p>\n