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Raspberry Shortcake Recipe


1 (18.25 ounce) package yellow cake mix

1 (8 ounce) package raspberry flavored Jell-O mix

8 fluid ounces raspberry flavored lemon-lime flavored carbonated beverage

1 cup hot water


Prepare and bake cake according to package directions. Bake as directed on package. Cool completely.

Using a very sharp knife, cut into ¼ inch squares about 3 inches wide. Place squares 1 cup at a time on the filling of a jelly roll pan. Help with handles of jelly-roll pan if necessary.

Combine with raspberry jelly filling and hot water.

Drop raspberry jelly filling from a wire pan onto raspberry jelly filling.

Gently press jelly-roll pan seam to seam; flatten cake. Cover and chill overnight.

Remove from refrigerator and let cool completely. Refrigerate to chill 3 hours before carving.


Kirin Pirrin writes:

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It goes well with toasted bread. I eyeballed the perimeters while assembling but they nice and thin.-/- unappreciated service!
MoCHoLLo writes:

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I followed the recipe exactly making no changes and these were amazing! Granted they were not exactly cookie dough perfect but that is probably because my oven is very old and my dough was quite wet so I didnt turn it out too thick. Once they were cool and stable I unrolled them like a tic-tac-toe-type roll and stuck them in the refrigerator until I was ready to use them in about an hour. Simple but effective.