A cake big enough to feed a crowd! Smooth whipped frosting topped with fresh strawberries . . . this cake doesn't get any better!
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This Strawberry Shortcake Sheet Cake is the perfect summer dessert!
I love getting together with family and friends during the summer months and of course with every get-together, you have to have enough food to feed the masses!
Sheet cakes are the perfect solution – they make a ton, are easy to throw together, and everyone gets a big piece.
Recipe Ingredient Notes
To make Strawberry Shortcake Sheet Cake, you will need the following ingredients:
- 1 (15.25 ounce) package white cake mix (I used Pillsbury)
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 cup sour cream
- 1 cup milk (I used 1%)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 3 egg whites
- 1 (8 ounce) package cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 (8 ounce) package Cool Whip (thawed)
- 3 cups fresh strawberries (diced)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Strawberry Shortcake Sheet Cake
- Preheat oven to 350℉. 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.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
Enjoy More Delicious Sheet Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Carrot Cake
- Cinnamon Zucchini Cake with Cream Cheese Frosting
- Frosted Strawberry Sheet Cake
- Peanut Butter Sheet Cake
Strawberry Shortcake Sheet Cake Recipe
A cake big enough to feed a crowd! Smooth whipped frosting topped with fresh strawberries . . . this cake doesn't get any better!
Serving Servings
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%)
- ¼ 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℉. 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.
Notes
I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
Nutrition
Calories: 113 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 8 mg · Sodium: 132 mg · Potassium: 64 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 88 IU · Vitamin C: 6 mg · Calcium: 53 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hi! Can this recipe be converted to be a 9 x 13 cake? If so, what do you think the bake time would be? Thanks!
Hi Sara, we have not made this cake in a 9 x 13 inch cake pan. The recipe asks for a lot more ingredients than what you would put into a regular 9 x 13 cake. It asks for a whole box of pudding, 1 cup of sour cream and 1 cup of milk. That’s too much for a 9 x 13 inch pan. You could try cutting the recipe in half or making 2 – 9 x 13 cakes.
This was absolutely amazing! Everyone who tried it loved it. This will probably become a favorite for our family birthday parties!
I love this recipe and think it’s delicious!! Will this recipe work to make into cupcakes?
Looking over the recipe, you should be able to make these into cupcakes. Usually you fill the cupcake liners about 2/3 full. You’ll need to watch them carefully during baking. Not sure how long to cook them for since we have only used this recipe for sheet cake.
Do you have to use egg whites or can you just use two whole eggs?
We have always used egg whites in this recipe and it comes out wonderful. The main reason for the 3 egg whites is to keep the cake portion very white. Using the whole egg will make it a more yellow color, but not very noticeable.
I was asked to bake a grooms Strawberry Short cake. Frosted sides n top. Not the round stackable kind. Need help!!!!
I looked on Pinterest for you and this was one of the few that I saw that had frosted sides.
https://www.delish.com/cooking/recipe-ideas/a19856526/strawberry-shortcake-layer-cake-recipe/
Best of luck on your Grooms cake.
Why only 15 minutes bake time?
These are baking in a large half sheet jelly roll pan. 15 minutes should be plenty of baking time. Usually cakes bake in a 9 x 13 inch pan. With the big pan, the cake part is thinner.
I have 1 co-worker that can’t have gluten and another that is a diabetic. How can this be adapted to fit those needs & still be delicious??
I know you can buy Gluten Free cake mixes. But I’m not sure this is the recipe for getting around the sugar.
Thank you! I doubled and made two sheets – iced the middle with your recipe and let guests top with more whipped cream & strawberries. We had it for my daughter’s “berry sweet” first birthday party! Everyone loved it!
What a fun idea to double it like that! And happy 1st birthday to your sweet daughter!
Curious if anyone has tried making this into a layered cake? I think the cake would workout fine I’m just wondering about the frosting and if it would hold up under the pressure. I’ve had this cake, neighbor made it, and it was divine. Excited to make for my family.
Can you make ahead of time?
I’m sure it would be fine making the day before and leaving in the fridge. Hold off on the strawberries until right before serving. I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
I have been making this recipie for a couple years now. it is always a hit! it is my go any time I make a cake now.
This cake is amazing! I bake it in a 9×13 pan and it bakes 21-23 mins.
It says to use a large jelly roll pan and the Amazon link says the large size measures 17×11. It’s listed in the directions to use 15×10. Which did you use?
Hi Jane – Any time we call for a sheet pan, it will be a half size. I don’t believe we use quarter sheet pans in any of our cooking. The pans we use are approximately 18 by 13 inches