Strawberry Shortcake Sheet Cake
Easy Strawberry Shortcake Sheet Cake is a soft, tender white cake topped with cream cheese frosting and freshly sliced strawberries.
Is there anything better than a refreshing fruit dessert in the summer? Today’s special treat utilizes fresh and plump strawberries from the Lofthouse garden and showcases them to their best ability. This is the quintessential summer dessert. It gets hot here in Southern Utah, and my Strawberry Shortcake Sheet Cake is the tastiest way to cool down and enjoy a refreshing fruit dessert by the pool or in the backyard. This homemade sheet cake recipe is perfect for the summer months, but it can also be enjoyed for Valentine’s Day and other special celebrations year-round. If you’re a strawberry shortcake lover, you will fall in love with this sheet cake version.
STRAWBERRY SHORTCAKE SHEET CAKE
What makes this strawberry shortcake sheet cake shine is each layer of delicious white cake. The batter is spread throughout a jelly roll pan to have a dense yet airy, light, and delicate base, mimicking the classic texture of shortcake. Topped with a generous layer of cream cheese frosting and an array of freshly sliced strawberries, this summer sheet cake recipe is absolutely divine. Everyone will go back for a second helping and ask for the recipe, so make sure you save this recipe so you can show them!
Find my expert tips on how to make strawberry shortcake sheet cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Strawberry Shortcake Sheet Cake Recipe:
- Convenient Sheet Cake Dessert: This semi-homemade strawberry shortcake comes together in under 40 minutes with simple ingredients and steps.
- Strawberry Shortcake Layers: Each layer of this cake is a nod to the classic strawberry shortcake, from the fresh strawberries to the airy, light cake.
- Perfect for Any Occasion: This sheet cake is perfect for potlucks, birthdays, summer gatherings, and holidays because it’s easy to serve and feeds a crowd.
- Make-Ahead Friendly: Make it in advance for a delicious last-minute party treat. It slices cleanly, travels well, and is a stress-free dessert every baker will love.
Ingredients
Strawberry Shortcake Sheet Cake
- 1 box (15.25 ounces) white cake mix
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) sour cream
- 1 cup milk (I use 2%)
- 3 egg whites
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces thawed Cool Whip OR 8 ounces fresh whipped cream
- 2 cups freshly sliced strawberries
Instructions
For The Strawberry Shortcake Sheet Cake
Start by preheating the oven to 350 degrees F. Spray a jelly roll pan (15 x 10 inches) with nonstick cooking spray. In a large mixing bowl, whisk the cake mix and instant vanilla pudding together. Next, add sour cream, milk, oil, vanilla, and egg whites. I recommend using an electric hand mixer. Mix batter for one minute or until smooth. Spread cake batter evenly into the greased pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely before frosting.
For The Cream Cheese Frosting
While the cake is baking, beat cream cheese, powdered sugar, and vanilla together until smooth. Fold in the Cool Whip. Make sure the cake is completely cool before frosting. This will make sure the frosting doesn’t become warm and runny. Once the cake is frosted then top it with slices of fresh strawberries. If you’re not serving the cake immediately, I suggest waiting to add the strawberries until you serve it.
Servings
This recipe yields: 15 big servings. You can cut the pieces smaller to make 20 small servings if desired. That is a lot of cake to go around! It’s just the right treat for all your BBQ’s that you have on the horizon, or a day out by the pool, lake, or beach. This dessert is begging to be eaten outside! My kids look forward to strawberry season every year because of this cake.
Storage
Cover the leftover strawberry shortcake sheet cake with plastic wrap, then place it in the refrigerator. It will keep for 3-4 days. Depending on how fresh the fruit is, you may want to check it sooner to see if the fruit is still good to eat. Do not freeze.
Holly’s Tips for The Best Strawberry Shortcake Sheet Cake Recipe:
- Use Instant Pudding: Adding instant vanilla pudding mix to the white cake mix creates a softer, more tender, and moist cake for days.
- Mix Just Until Smooth: Overmixing can make the cake too dense. Mix the batter for about one minute, just until fully combined and smooth, for a light, fluffy cake.
- Spread Batter Evenly: Use an offset spatula to spread the batter evenly in the jelly roll pan. This ensures consistent baking and prevents thin or overbaked edges.
- Watch the Bake Time: Sheet cakes tend to bake quickly, so I advise you to check for doneness around 16 minutes with a toothpick. If it comes out clean with a few crumbs, it’s ready.
- Allow Cake To Cool Completely: Allow the cake to cool fully before adding the cream cheese frosting. Frosting a warm cake can cause it to melt and slide off.
- Cream Cheese Should Be Softened: Use softened cream cheese for the frosting to avoid lumps and achieve a smooth, creamy texture. Beat until fully blended before folding in the Cool Whip.
- Add The Fresh Strawberries Just Before Serving: For the freshest look and best texture, top the cake with sliced fresh strawberries right before serving. This also prevents excess moisture from soaking into the frosting.
- Chill for Cleaner Slices: Refrigerate the frosted cake for 30 minutes before slicing for easier slicing and to allow the frosting to set properly.
Frequently Asked Questions:
Absolutely, you can bake the cake 1 day in advance and store it covered at room temperature or in the refrigerator. For best results, frost the cake once it’s fully cooled and add fresh strawberries just before serving.
A 15 x 10-inch jelly roll pan works best for this recipe. Using a different pan size may affect baking time and cake thickness.
Fresh strawberries are recommended for the best texture and appearance. Frozen strawberries release extra liquid when thawed, which can make the cake watery.
Let the cake cool completely before frosting, and wait to add fresh strawberries until just before serving. This prevents excess moisture from soaking into the frosting and cake.
Instant vanilla pudding mix adds moisture, enhances flavor, and helps create a soft, bakery-style texture in the sheet cake. I recommend that you don’t skip this ingredient.
Absolutely. A homemade white or vanilla cake recipe can be used, as long as it’s sized appropriately for a jelly roll pan.
To make Strawberry Shortcake Sheet Cake vegetarian, no changes are needed since the recipe already contains no meat or gelatin. To make it vegan, use a vegan white cake mix and replace the egg whites with a plant-based egg substitute, swap dairy milk for almond or soy milk, use vegan sour cream and vegan cream cheese, and choose a dairy-free whipped topping instead of Cool Whip. Be sure to check labels on the pudding mix and all packaged ingredients to confirm they are fully vegan.
To make Strawberry Shortcake Sheet Cake gluten-free, simply substitute the white cake mix with a gluten-free white or vanilla cake mix and ensure the instant pudding mix, cream cheese, powdered sugar, Cool Whip, and vanilla extract are all labeled gluten-free. Prepare and bake the cake according to the recipe directions, watching the bake time closely since gluten-free cakes can bake slightly faster.
Similar Recipes
Craving something similar? Make my Homemade Strawberry Shortcake.
Wanting something lighter? Give my party-ready Strawberry Shortcake Cupcakes a try.
Searching for more sheet cake recipes? My Carrot Sheet Cake is perfect for Easter gatherings during the spring, my Caramel Apple Sheet Cake works well for Halloween parties in the fall, and my Texas Sheet Cake Bites work well for game day spreads and Super Bowl watch parties.
Have you made this Strawberry Shortcake Sheet Cake recipe? 🍰
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Strawberry Shortcake Sheet Cake
Ingredients
Cake:
- 1 box (15.25 ounces) white cake mix
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) sour cream
- 1 cup milk (I use 2%)
- 3 egg whites
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces thawed cool whip OR 8 ounces fresh whipped cream
- 2 cups freshly sliced strawberries
Instructions
Cake
- Preheat oven to 350 degrees F. Grease a jelly roll pan (15 x 10 inches) with non-stick spray.
- In a large mixing bowl, whisk the cake mix and pudding mix together. Next, add sour cream, milk, egg whites, vegetable oil and vanilla extract to the bowl. Beat mixture with an electric hand mixer, on medium speed, for about one minute, or until batter is smooth and combined.
- Pour batter into the prepared jelly roll pan, spreading batter out evenly. Bake cake for 16 to 18 minutes, or until a toothpick inserted comes out clean. Remove cake from oven and let cool completely before frosting.
Cream Cheese Frosting
- Place the softened cream cheese in a medium bowl. Beat with an electric hand mixer until smooth. Add powdered sugar and vanilla extract. Beat until smooth and combined. Fold in cool whip or whipped cream.Frost the cooled cake with the frosting; spreading out evenly. When ready to serve, top cake with the sliced strawberries. Enjoy!
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This is a wonderful sheet cake! My daughter in law made 3 of these cakes for me and my husband’s 50th wedding anniversary. It was so delicious and enjoyed by everyone.
Phenomenal and very easy cake recipe.
Hello, would this recipe work in a 17.3” x 12.5” x1” sheet pan?
Yes, it can work but the cake will be a lot thinner. You also won’t need to bake it as long. I would start checking for it to be done at 14 minutes.