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If you are looking for a dessert that brings together the nostalgic charm of a vintage strawberry shortcake and the effortless convenience of a sheet cake, you have come to the right place. This Strawberry Shortcake Sheet Cake features a moist, pillowy vanilla cake base, a luscious whipped cream cheese layer, and a generous topping of fresh diced strawberries. It is crowd-pleasing, easy to make, and absolutely beautiful on any table.
Whether you are hosting a backyard barbecue, a birthday party, or simply craving something sweet on a summer afternoon, this recipe delivers every single time. The best part? It comes together with simple pantry staples and a handful of fresh ingredients. Let us get baking.
Table of Contents
Why You Will Love This Recipe
- No complicated layering or frosting techniques required
- Uses a convenient white cake mix as the base – minimal prep time
- The whipped cream cheese topping is light, fluffy, and perfectly sweet
- Fresh strawberries add a bright, juicy burst of flavor in every bite
- Great for making ahead – just refrigerate and top with berries before serving
- Feeds a crowd straight from the pan – no individual plating needed
Ingredients You Will Need
This recipe is divided into two simple components: the cake and the whipped cream cheese layer. Gather everything before you start for a smooth baking experience. Use a reliable set of measuring cups and spoons to get accurate quantities every time.
For the Cake
| Ingredient | Quantity | Notes |
|---|---|---|
| White cake mix | 15.25 oz (1 package) | Pillsbury recommended |
| Instant vanilla pudding mix | 3.4 oz (1 box) | Adds extra moisture |
| Sour cream | 1 cup | Full-fat preferred |
| Milk | 1 cup | 1% or whole milk |
| Vegetable oil | 1/4 cup | Keeps the crumb tender |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended |
| Egg whites | 3 large | Room temperature |
For the Whipped Cream Cheese Layer
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 8 oz (1 package) | Softened to room temperature |
| Powdered sugar | 1 cup | Sifted for smoothness |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Cool Whip | 8 oz (1 package) | Fully thawed |
| Fresh strawberries | 3 cups | Diced, hulled, and rinsed |
Equipment
Having the right tools makes this recipe even easier. Here is everything you will need:
- Baking sheet (large jelly roll pan, 15 x 10 x 1 inch)
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons set
- Kitchen utensils (spatula for spreading)
- Cutting board
- Chef’s knife (for dicing strawberries)
Step-by-Step Instructions
Follow these simple steps and you will have a gorgeous Strawberry Shortcake Sheet Cake ready to serve in no time. Use your electric hand mixer and a set of mixing bowls to keep everything organized.
- Preheat your oven to 350 degrees F. Spray a large jelly roll pan (15 x 10 x 1 inch) with non-stick cooking spray, or grease and flour it using your preferred method. A quality baking sheet will ensure even baking and easy release.
- Mix the cake batter. In a large mixing bowl, combine the white cake mix, instant vanilla pudding mix, sour cream, milk, vegetable oil, vanilla extract, and egg whites. Using your electric hand mixer, beat the mixture for about two minutes until the batter is completely smooth and well combined.
- Bake the cake. Pour the batter into your prepared baking sheet and spread it evenly. Bake for 12 to 15 minutes, or until the center of the cake springs back when lightly touched. Remove from the oven and allow it to cool completely before adding any topping.
- Make the cream cheese layer. In a clean mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract using your electric mixer until smooth and fluffy. Gently fold in the thawed Cool Whip and stir until fully incorporated.
- Spread and chill. Spread the cream cheese layer evenly over the fully cooled cake using a spatula from your kitchen utensils set. Transfer the cake to the refrigerator and let it chill for at least 30 minutes so the cream layer can firm up properly.
- Dice the strawberries. While the cake chills, use your chef’s knife and cutting board to hull and dice the fresh strawberries into small, even pieces.
- Top and serve. Once the cream layer is set, arrange the diced fresh strawberries evenly over the top of the cake. Slice into squares and serve chilled. Enjoy!
Pro Tips for the Best Results
- Do not skip the pudding mix. The instant vanilla pudding mix is the secret ingredient that gives this cake its ultra-moist, dense texture. Do not substitute it.
- Cool the cake completely. Adding the cream cheese layer to a warm cake will cause it to melt and slide. Patience here makes a big difference in the final result.
- Soften the cream cheese properly. Cold cream cheese will leave lumps in your topping. Set it out at room temperature for at least 30 minutes before mixing.
- Add strawberries right before serving. For the freshest presentation and to prevent the berries from releasing too much juice into the cream layer, dice and place strawberries on top just before cutting and serving.
- Use a sharp knife for clean slices. A good chef’s knife will give you clean, neat squares every time. Wipe the blade between cuts for the tidiest presentation.
- Make it ahead. You can bake the cake and prepare the cream layer one day in advance. Store separately in the refrigerator and assemble with strawberries just before serving.
Variations and Substitutions
- Swap the fruit. This cake works beautifully with blueberries, raspberries, peaches, or a mixed berry combination in place of strawberries.
- Use homemade whipped cream. If you prefer to skip the Cool Whip, you can fold in freshly whipped heavy cream instead for a more natural flavor.
- Add a strawberry glaze. Toss your diced strawberries with a tablespoon of strawberry jam before placing them on top for an extra glossy and flavorful finish.
- Go gluten-free. Substitute a gluten-free white cake mix and gluten-free pudding mix to make this recipe accessible for guests with dietary restrictions.
How to Store Leftovers
Store any leftover Strawberry Shortcake Sheet Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to three days. The cream cheese layer holds up well when chilled. If you have already topped the cake with strawberries, note that the berries may release some juice over time, which can soften the cream layer slightly – this is normal and still delicious.
This cake is not recommended for freezing once assembled, as the cream topping and fresh strawberries do not freeze well. However, you can bake and freeze the plain cake base for up to one month, then thaw and assemble when ready to serve.
Frequently Asked Questions
Can I make Strawberry Shortcake Sheet Cake the night before?
Yes. You can bake the cake base and prepare the cream cheese layer the night before, store them separately in the refrigerator, and then spread the topping and add strawberries the following day. This is actually a great time-saving strategy for parties.
Can I use fresh whipped cream instead of Cool Whip?
Absolutely. Whip one cup of heavy whipping cream to stiff peaks with two tablespoons of powdered sugar, then fold it into the cream cheese mixture as you would the Cool Whip. Keep in mind that homemade whipped cream may deflate slightly faster than Cool Whip.
What size pan do I need for this Strawberry Shortcake Sheet Cake?
This recipe is designed for a standard jelly roll pan measuring 15 x 10 x 1 inch. This size ensures the cake bakes thin enough to cook quickly and evenly while still holding all the toppings beautifully.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly recommended for the best texture and presentation. Frozen strawberries release a lot of liquid as they thaw, which can make the cream layer watery and affect the appearance of the finished cake.
How many servings does this sheet cake make?
Depending on how you slice it, this Strawberry Shortcake Sheet Cake yields approximately 15 to 20 servings, making it ideal for large gatherings, potlucks, and family celebrations.
Is this recipe suitable for beginners?
Yes, this is one of the most beginner-friendly cake recipes you will find. Using a boxed cake mix removes much of the guesswork, and the no-fuss cream cheese topping comes together in minutes with a basic electric hand mixer.
Ready to Bake Your Strawberry Shortcake Sheet Cake?
This recipe is proof that some of the most impressive-looking desserts are also the simplest to make. With just a handful of ingredients, a baking sheet, and a little patience, you can create a stunning Strawberry Shortcake Sheet Cake that will have everyone asking for the recipe. Save this pin, share it with a friend, and make it your own. Happy baking!
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PrintEasy Strawberry Shortcake Sheet Cake : Fresh, Creamy & Ready in 30 Minutes
This Strawberry Shortcake Sheet Cake features a moist vanilla cake base made with white cake mix and instant pudding, topped with a fluffy whipped cream cheese layer and fresh diced strawberries. Easy, crowd-pleasing, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (includes chilling time)
- Yield: 15-20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
15.25 oz white cake mix (1 package, Pillsbury recommended)
3.4 oz instant vanilla pudding mix (1 box)
1 cup sour cream
1 cup milk (1%)
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 large egg whites
8 oz cream cheese (1 package, softened)
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz Cool Whip (1 package, thawed)
3 cups fresh strawberries (diced)
Instructions
1. Preheat oven to 350 degrees F. Spray a large jelly roll pan (15 x 10 x 1 inch) with non-stick cooking spray.
2. In a large mixing bowl, combine cake mix, pudding mix, sour cream, milk, vegetable oil, vanilla extract, and egg whites. Beat with an electric mixer for about 2 minutes until the batter is smooth.
3. Pour batter into the prepared pan and bake for 12 to 15 minutes, or until the cake springs back when lightly touched in the center. Remove from oven and let cool completely.
4. In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the thawed Cool Whip and stir until well combined.
5. Spread the cream cheese layer evenly over the cooled cake. Refrigerate for at least 30 minutes to allow the layer to set.
6. Top with diced fresh strawberries, slice into squares, and serve chilled.
Notes
For best results, make sure the cake is completely cool before spreading the cream cheese layer.
Add strawberries right before serving to prevent excess juice from softening the cream layer.
Can be made one day ahead – store cake base and cream layer separately and assemble before serving.
Substitute fresh whipped cream for Cool Whip if preferred.
Store leftovers covered in the refrigerator for up to 3 days.