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
(which, I highly recommend if you haven’t tried them!). Strawberry Shortcake Bars
Strawberry Shortcake Sheet Cake
40 minPrep Time 15 minCook Time
55 minTotal Time
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). 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.
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.
Six Sisters Stuff