This Strawberry Shortcake Sheet Cake is a dreamy twist on a classic dessert, combining fluffy cake, juicy strawberries, and creamy whipped topping. In just 55 minutes, you can create a show-stopping treat that’s perfect for sharing at gatherings or enjoying as a sweet indulgence. The tender, buttery cake pairs beautifully with the bright, fresh strawberries, while the light, airy topping adds a luxurious finish. Every bite is a harmony of sweet, tangy, and creamy flavors, making it impossible to resist a second slice.
With its soft, melt-in-your-mouth texture and vibrant strawberry flavor, this cake is as delightful to eat as it is easy to make. The recipe balances simplicity and elegance, ensuring you spend less time in the kitchen and more time savoring. Whether it’s a summer picnic or a cozy family dessert, this sheet cake brings joy to any occasion. Plus, it’s a crowd-pleaser that’s sure to earn you rave reviews—no one will believe it took less than an hour to make!
Ingredients for Strawberry Shortcake Sheet Cake
- Cake:
- 15.25 ounces white cake mix (1 package, such as Pillsbury)
- 3.4 ounces instant vanilla pudding mix (1 box)
- 1 cup sour cream
- 1 cup milk (1% recommended)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 egg whites
- Whipped Cream Cheese Layer:
- 8 ounces cream cheese (1 package, softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip (1 package, thawed)
- 3 cups fresh strawberries (diced)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a large jelly roll pan (15 x 10 x 1 inches) by spraying it with non-stick cooking spray or greasing and flouring it.
- Make the cake batter: In a large bowl, combine the cake mix, pudding mix, sour cream, milk, vegetable oil, vanilla extract, and egg whites. Use an electric mixer to beat the mixture for about 2 minutes until smooth.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center. Remove from the oven and let it cool completely.
- Prepare the cream cheese layer: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the Cool Whip until well combined.
- Assemble the cake: Spread the cream cheese mixture evenly over the cooled cake. Refrigerate for about 30 minutes to allow the cream layer to set.
- Add the strawberries: Top the cake with the diced fresh strawberries. Slice and serve immediately. Enjoy!
Fresh Topping Ideas to Elevate Your Cake
While fresh strawberries are a classic choice, you can get creative with your toppings! Try adding a drizzle of chocolate ganache or a sprinkle of toasted coconut flakes for extra flavor. For a tangy twist, mix in some blueberries or raspberries with the strawberries. If you’re feeling indulgent, a handful of crushed graham crackers or mini chocolate chips can add a delightful crunch.
Perfect Serving Suggestions for Any Occasion
This Strawberry Shortcake Sheet Cake is perfect for gatherings! Serve it as a dessert centerpiece at parties or cut it into smaller squares for a potluck. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For a brunch twist, serve it alongside a cup of freshly brewed coffee or a glass of sparkling lemonade.
How to Store and Keep It Fresh
Store your cake in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving the cake at room temperature for too long, as the cream cheese layer may soften.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake batter the night before and store it in the fridge. You can also pre-dice the strawberries and keep them in an airtight container. If you’re in a rush, skip the homemade cream cheese layer and use a store-bought whipped topping instead. Just spread it over the cooled cake and add your strawberries!
Common Questions Answered
Can I use a different cake mix? Absolutely! A yellow or vanilla cake mix works just as well. Can I make this ahead of time? Yes, assemble the cake up to 24 hours in advance, but add the strawberries just before serving to keep them fresh. Can I use frozen strawberries? Fresh is best, but if using frozen, thaw and drain them well to avoid excess moisture.
Strawberry Shortcake Sheet Cake Recipe
Ingredients
Cake
- 15.25 ounces white cake mix, 1 package, I used Pillsbury
- 3.4 ounces instant vanilla pudding mix, 1 box
- 1 cup sour cream
- 1 cup milk, ( I used 1%)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 3 egg whites
Whipped Cream Cheese Layer
- 8 ounces cream cheese, 1 package, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip, 1 package, thawed
- 3 cups fresh strawberries, diced
Instructions
- Preheat oven to 350 degrees F. Spray a large jelly roll pan (15 x 10 x 1) with non-stick cooking spray (or grease and flour – whatever method you prefer).
- In a large bowl, mix together cake mix, pudding mix, sour cream, milk, oil, vanilla, and egg whites. Beat for about two minutes using electric mixer until batter is smooth.
- Pour batter into prepared pan and cook for 12-15 minutes or until cake springs back when lightly touched in the center. Remove from oven and let cool.
- Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well.
- Spread cream cheese layer over cooled sugar cake. Place in the fridge for about 30 minutes to let the cream layer set up.
- Top with fresh strawberries, cut, and serve.