Recipe courtesy of Thelma Brelesky

Thelma Brelesky's Strawberry and Banana Shortcake

  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 to 8 servings
Share This Recipe


Cooking spray

1 box store-bought yellow cake mix, such as Duncan Hines 

2 large eggs 

1/4 cup (4 tablespoons) unsalted butter, melted 

2 pints strawberries, hulled 

1 pint heavy cream 

5 tablespoons sugar 

1 teaspoon vanilla extract 

2 bananas, sliced into 1/4-inch-thick rounds 


  1. Preheat the oven to 350 degrees F. Grease two round 9-inch cake pans with cooking spray.
  2. With an electric mixer on medium speed, beat the cake mix, eggs, melted butter and 1/4 cup water in a large bowl until smooth, about 2 minutes. Pour the batter into the prepared cake pans and bake until lightly browned, about 15 minutes. Turn the cakes out onto cooling racks and let cool.
  3. While the cakes are cooling, slice the strawberries into 1/4-inch-thick rounds, reserving 8 to 10 large strawberries for decoration.
  4. With an electric mixer on high speed, whip the cream, sugar and vanilla in a large bowl until stiff peaks form, 2 to 3 minutes.
  5. Once the cakes have cooled, arrange the banana slices on top of one cake. Place the second cake on top of the banana slices. Spread the whipped cream evenly over the top and sides of the cake. Decorate the top with the strawberry slices. Place a whole strawberry every 2- to 3-inches around the base of the cake. Slice and serve.