Easy Strawberry Shortcake Cake Recipe
Sheet cakes are simple, but they’re still a favorite around here! This strawberry shortcake cake recipe is the perfect treat when you want something sweet without the hassle. It’s light, fresh, and comes together so effortlessly—you’ll love how simple and delicious it is!
Servings: 24
Ingredients
For the Cake:
- 1 white or yellow cake mix
- 1 cup milk whole preferred
- ½ cup butter melted and cooled
- 4 eggs
For the Topping:
- 2 pounds strawberries
- ½ cup granulated sugar
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a jelly roll pan well (a rimmed baking sheet or cookie sheet that is 12x17 inches).
- In a medium mixing bowl, add the cake mix. Do not add the ingredients called for on the back of the box. Instead, you are going to add the milk, melted butter, and eggs to the cake mix.
- Stir very well to combine.
- Pour into the prepared baking pan and bake until the cake springs back when lightly touched, about 15 minutes (an under baked cake will leave an indent when touched).
- While the cake is baking, wash and remove the stems from your strawberries, and then chop them into smaller pieces. I like to cut the berries in half from bottom to stem and then lay the cut side down on the cutting board, cutting each half into 3 to 4 pieces about ½-inch wide. The goal is pretty small pieces that will fit on a fork nicely, but also not tiny.
- Put the cut strawberries in a medium bowl and add the sugar. Stir to combine well. I like to let the strawberries rest in the sugar for at least 10 to 15 minutes so that the sugar can draw out some of the natural juices in the strawberries.
- While the strawberries sit, whip your cream.
- In a large bowl or the bowl of a stand mixer, add the cream, powdered sugar, and vanilla extract. Mix on low until combined, and then increase the speed to high. Beat on high until the cream is well whipped and it forms peaks when the beaters are removed, about 3 minutes.
- When you are ready to assemble the cake, spoon the cut strawberries over the baked cake (it can be warm or cooled), and then drizzle the juice that accumulated in the bowl evenly over the cake too.
- Dollop the fresh whipped cream over the strawberries and then use a spatula to spread it evenly over the berries and cake.
- Slice with a sharp knife and serve right away, or store in the fridge for up to 12 hours before serving.
Notes
- Other recipes call for putting the berries on top of the whipped cream, and while it looks pretty, I find that they slip off when you are trying to serve it. I also like when the berry moisture can soak into the cake a bit.
- This recipe was tested with a 15.25-ounce box of Betty Crocker cake mix (both white and yellow cake mix of this kind were tested).
- If you are making this ahead of time, I’d recommend finding heavy whipping cream (opposed to just whipping cream). The whipped heavy whipping cream is more stable and stays whipped longer without losing its fluffiness or weeping.
- You can make any of these parts ahead of time and assemble before serving, or you can assemble and keep it in the fridge for up to 12 hours before serving. I like to store my sugared berries no more than a few hours, though. They get soft after 4 to 6 hours.
Nutrition
Serving: 1 of 24 servings | Calories: 231kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 470IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
