Strawberry Shortcake Sheet Cake Recipe
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.
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.
Nutrition
Calories: 113kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 8mgSodium: 132mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 88IUVitamin C: 6mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!