Easy Sheet Pan Strawberry Shortcake Cake
This easy sheet-pan strawberry shortcake cake is the ultimate crowd-pleaser! Moist vanilla cake topped with sweet cream and juicy glazed strawberries.
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Servings 10 servings
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 9x13 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.
Notes
**This is based off the Betty Crocker cake mix.