Strawberry Shortcake Sheet Cake Recipe
This Strawberry Shortcake Sheet Cake is the perfect summer dessert and feeds a crowd!
Servings: 40
Calories: 113kcal
Equipment
- 15x10x2 Sheet Pan
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 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.
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: 113kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 132mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg