OREO® Strawberry Shortcake

14  Ratings
  • 20 min prep
  • 50 min total
  • Makes 16 servings.

OREO® Strawberry Shortcake Recipe

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix with pudding in the mix
  • 1-1/4 cups water
  • 1/4 cup oil
  • 3 eggs
  • 16 OREO Cookies, coarsely chopped (about 2 cups), divided
  • 2 cups sliced fresh strawberries plus 8 whole strawberries
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  • Preheat  oven to 350°F. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 min. on medium speed. Stir in 1/2 cup of the chopped cookies. Pour evenly into 2 greased and floured 9-inch round cake pans.
  • Bake  25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min.; remove from pans. Cool completely.
  • Add  1 cup of the chopped cookies and the sliced strawberries to whipped topping in large bowl; stir gently. Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Cover with second cake layer; spread top with remaining whipped topping mixture. Sprinkle with remaining chopped cookies just before serving. Garnish with whole strawberries. Store in refrigerator.

Recipe Tips

Size-WiseSavor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 380 
  • Total fat 17 g
  • Saturated fat 6 g
  • Cholesterol 55 mg
  • Sodium 410 mg
  • Carbohydrate 53 g
  • Dietary fiber 2 g
  • Sugars 34 g
  • Protein 5 g
  • Vitamin A 2 %DV
  • Vitamin C 35 %DV
  • Calcium 6 %DV
  • Iron 10 %DV

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