It is ALWAYS a good time for strawberry shortcake; there is no denying that. This strawberry shortcake recipe is hands down one of my favorites, and baking it with superheated steam allows the cake to be moist and delicious on the inside. It’s like taking a bite out of a cloud in a way.
If you have ever had a sweet tooth immediately after you finish your dinner, fret not, you’re just like the rest of us. It can be frustrating when you have these cravings but are lacking in the dessert department. When I have guests over, I always contemplate if I’m going to make the dessert ahead of time and reheat it after dinner, or while I’m prepping dinner that night.
On the one hand, prepping my dessert while I make dinner is convenient because it is fresher, but I have to wait 30+ minutes for my oven to preheat. On the other hand, if I make the dessert the day before, I save myself the trouble of having to prepare two things at once while I’m already entertaining, but it doesn’t taste as fresh and may become overcooked. I can’t be the only one that experiences this, right?
Luckily, my Sharp Superheated Steam Countertop Oven became the perfect solution. It is simple to use and requires no preheating, so I can make the batter for my dessert, like this delicious strawberry shortcake, ahead of time, and place it in the oven right as dinner finishes. Talk about convenience, right?
This dessert is perfect for a date night at home. You’ll have enough batter with this recipe for four separate heart-shaped cakes, which all fit in the Superheated Steam Countertop Oven at one time when placed on top of the crisper tray.
- ½ box of yellow cake mix
- ½ cup of granulated sugar
- 2 eggs
- 11 large strawberries
- 1/8 cup of vegetable oil
- 1/8 apple sauce
- ½ cup of water
- 4 heart-shaped ramekins
You will want to start by discarding strawberries that are bruised, mushy, moldy, or not ripe. Then rinse off the strawberries BEFORE you cut them. Berries act like sponges, they absorb water fast, and as a result, you’ll lose some of the flavors if you wash the strawberries after they are already cut. Once your strawberries are rinsed, cut off the top leaves, and slice into thin pieces before combining with sugar in a medium bowl. Mix the berries in the sugar until they are fully coated. I usually use my hands to toss the mixture lightly, and it gets the job done.
Once you have finished tossing the strawberries, set the medium bowl aside and begin preparing the batter. Mix ½ of the box of yellow cake mix, water, eggs, and vegetable oil in a mixing bowl thoroughly until all the ingredients are combined evenly into a creamy mixture.
Next, lightly coat the four heart-shaped ramekins with cooking spray or vegetable oil. This will ensure that your cake does not stick when it is ready. Once the ramekins are fully coated, divide the batter up evenly between the four ramekins to fill them. Every time I have made them, the mixture reaches a little over half-way for each ramekin. The cake will end the uprising, so this height is desired!
Before you place the batter in the oven, be sure to add some strawberries! But reserve 1/4 cup of strawberries from the bowl for a topping when the cake is finished. The rest of the strawberries you will want to divide evenly and add to the top of your batter in each heart ramekin so that the berries bake into the top of the cake.
Set your Sharp Superheated Steam Countertop Oven on bake/reheat at 400° and let it bake for 15 minutes. When the cake is made, top it off with some whipped cream and the remaining ¼ cup of strawberries. Now you can serve and enjoy as you see your guests’ eyes light up with each bite of this delicious dessert!
A light and sweet strawberry shortcake made in the Sharp Superheated Steam Countertop Oven.
- ½ box yellow cake mix
- ½ cup granulated sugar
- 2 eggs
- 11 large strawberries
- 1/8 cup vegetable oil
- 1/8 cup apple sauce
- ½ cup water
- Rinse and cut strawberries, then place into a medium bowl.
- Combine strawberries and sugar into a medium bowl. Toss the strawberries in the sugar until fully coated. Then set the medium bowl aside and begin preparing the batter.
- Mix ½ of the box of yellow cake mix, water, eggs, and vegetable oil in a mixing bowl thoroughly until all the ingredients are combined evenly into a creamy mixture.
- Lightly coat the four heart-shaped ramekins with cooking spray or vegetable oil. Then pour in batter until each ramekin is half-way full. Top with strawberries.
- Set Sharp Superheated Steam Countertop Oven on bake/reheat at 400°F for 15 minutes.
- Once the cake is baked, allow 20 minutes to cool.
- Top each cake with whipped cream and the remaining ¼ cup of strawberries.