
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
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.
Questions & Reviews