Strawberry Shortcake Sheet Cake


Summer days are here!
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.

This recipe is a spin-off of our Strawberry Shortcake Bars (which, I highly recommend if you haven’t tried them!).

Serves: 40

Strawberry Shortcake Sheet Cake

40 minPrep Time

15 minCook Time

55 minTotal Time

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  • 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
  • Whipped Cream Cheese Layer:
  • 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)


  1. 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).
  2. 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.
  3. 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.
  4. Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well.
  5. Spread cream cheese layer over cooled sugar cake. Place in the fridge for about 30 minutes to let the cream layer set up.
  6. Top with fresh strawberries, cut, and serve.


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. 🙂 Store leftovers in the fridge.



4136 cal


134 g


572 g


117 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




Strawberry Shortcake Sheet Cake - SixSistersStuff


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Comment on this Recipe

11 Responses to “Strawberry Shortcake Sheet Cake”

    • 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.
    • 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.

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