Sheet-pan strawberry shortcake cake is the best summer dessert! Fluffy and moist vanilla cake topped with a layer of sweet cream and fresh strawberries in glaze.
Summer calls for strawberry season, try some other delicious strawberry recipes like strawberry cheesecake or Dubai strawberries!
SHEET PAN STRAWBERRY SHORTCAKE CAKE
Give this easy sheet-pan strawberry shortcake cake recipe a try. This version of strawberry shortcake is so easy to make and great for potlucks, parties or just to satisfy your sweet tooth! Moist vanilla cake topped with a sweetened whipped cream frosting and glazed strawberries, the perfect summertime dessert.
WHAT YOU NEED-
- Cake Mix– You want to use your go-to-yellow vanilla box cake for this dessert. I love using the Betty Crocker yellow cake mix. You will be cooking it based on the box instructions so be sure to have all the other ingredients for it, it typically calls for water, oil and eggs.
- Condensed Milk– To sweeten the cream frosting this recipe calls for sweetened condensed milk. You can also swap the classic condensed milk for low-fat sweetened condensed milk.
- Cream Cheese– The base for the frosting is softened cream cheese. Either classic cream cheese or low-fat cream cheese can be used.
- Cool Whip– For the cream to be light and fluffy you want to use a cool whip! For a lighter version you can swap the original cool whip for reduced fat or sugar free cool whip.
- Strawberries– Be sure to use fresh strawberries for the topping. I love to use freshly picked strawberries during strawberry season; it makes this dessert all the best!
- Strawberry Glaze– The strawberries are tossed in a sweet strawberry glaze. You can buy the glaze at most grocery stores. My go-to is the Marzetti strawberry glaze. You can make your own strawberry glaze if you prefer.
HOW TO MAKE STRAWBERRY SHORTCAKE CAKE
The reason I love this recipe is how easy it is to make! With just a few simple ingredients and steps you can have this beautiful strawberry shortcake ready!
- Preheat the oven and line a baking sheet with parchment paper.
- Mix the cake mix according to the package instructions, based on which brand you use.
- Bake the cake until golden and baked through and then completely cool the cake.
- Meanwhile, prepare the cream frosting. With a mixer, mix the cream cheese until creamy and smooth. Pour in the condensed milk and mix again to combine.
- With a spatula fold in the cool whip until creamy and everything is well combined. Cover it and store it in the fridge until you are ready to assemble the cake.
- Rinse and remove the leaves off the strawberries and then pat the strawberries down. Slice or quarter and add to a bowl and mix with the glaze. Do not overmix or you will break down the strawberries.
- Once the cake is completely cool, transfer to a platter. With a spatula, top the cake with the cream frosting, evenly covering the cake.
- Top the frosting with the glazed strawberries. (Be careful when adding the strawberries, do not push down too much on the cream.)
- Slice and serve immediately or chill in the fridge until ready to serve.
MINI STRAWBERRY SHORTCAKES
Make this delicious strawberry shortcake cake small individual cakes instead of a giant sheet pan. All you need is about 18 vanilla dessert shells.
- Layout the vanilla shells onto a platter. (You can make all 18 at once or make them as you go.)
- Add about 1/3 cup of cream into the dessert shells. Then top with the glazed strawberries, evenly divide among the shells.
- Serve immediately or store it in the fridge until ready to serve!
| TIP– You can make this ahead of time and make individual shells when you are craving a sweet treat! Store the glazed strawberries and cream frosting in separate airtight containers in the fridge for 2-3 days. The cream can stay longer than the strawberries. |
QUESTIONS YOU MIGHT HAVE:
You want to use a 9×13 baking pan for the best results. This will give you a large yet tall cake, so you don’t have to have layers!
Yes! This is totally delicious with either vanilla or chocolate cake!
You can totally make the cake ahead of time! Bake the cake up to 1-2 days ahead of time and allow it to cool. Be sure to cover the cake to avoid it from drying out.
Although I do recommend adding the glaze to the strawberries, you can also leave it out and just top the cake with fresh strawberries. You can also use the strawberry topping from my cheesecake.
You can prepare it by making everything and when ready to enjoy it, assemble it. Or you can also assemble the cake ahead of time. Store in the fridge for 2-3 days.
Cover the cake and store it in the fridge for 2-3 days! You can keep it for longer, just keep an eye on the strawberries.
Yes! Once the cake is cooled, slice into desired sized pieces and then assemble.
OTHER DESSERT RECIPES-
Easy Sheet Pan Strawberry Shortcake Cake
Ingredients
Vanilla Cake-
- 13.25 oz yellow cake mix box**
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
Cream-
- 8 oz cream cheese softened
- 14 oz condensed milk 1 can
- 8 oz cool whip thawed
Strawberry Mixture-
- 1 lb strawberries quartered
- 13.5 oz strawberry glaze
Instructions
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper and spray with baking spray.
- In a large mixing bowl, whisk together the cake mix, eggs, oil and water until well combined.
- Pour the cake batter into the lined baking pan and spread evenly.
- Bake at 350°F for about 24-25 minutes, or until lightly golden and baked through.
- Remove the cake from the oven and let it cool for 5 minutes. Remove from baking sheet and finish cooling on a cooling rack until fully cooled.
- Meanwhile, in a large bowl, using a blend, blend the cream cheese until creamy and smooth. Pour in the condensed milk and mix again to combine.
- Once creamy and combined with a spatially add in the cool whip and gently fold until well incorporated. Cover the cream and chill in the fridge as the cake cools.
- Remove the leaves from the strawberries, rinse and then pat the strawberries dry. Quarter or slice the strawberries into a bowl.
- Add the glaze to the strawberries and carefully mix until combined. (Do not overmix or the strawberries will break apart and become mushy.)
- Carefully transfer the cake onto a platter. With a spatula, spread the fluffy cream on top of the yellow cake, evenly covering the top of the cake.
- Finally add the glazed strawberries on top of the cream, careful not to push down too much on the cream.
- Slice and serve or chill in the fridge until ready.
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