The perfect dessert for spring and summer! This easy Strawberry Shortcake Cake starts with a boxed cake mix, is topped with a light and fluffy cream cheese frosting, and is finished with sweet, fresh berries. It’s a crowd-pleasing treat that’s ideal for summer potlucks, picnics, and the Fourth of July!
Table of Contents
- Strawberry Shortcake Cake vs. Traditional Strawberry Shortcake
- Ingredients for Strawberry Shortcake with Cake Mix
- How to Make Strawberry Shortcake Sheet Cake
- Make Ahead and Storage Tips for Strawberry Shortcake Cake
- Strawberry Shortcake Cake Recipe Variations
- More Delicious Strawberry Recipes
- Strawberry Shortcake Cake Recipe
You can’t beat a fresh strawberry dessert — especially when the sweet treat comes together without much effort! This Strawberry Shortcake Cake gives you all of the taste that you love…with a few handy shortcuts.
Strawberry Shortcake Cake vs. Traditional Strawberry Shortcake
It might sound kind of funny, but this cake is a cross between a classic yellow sheet cake and the traditional Strawberry Shortcake dessert. Let’s break it down…
So, what’s the difference between strawberry shortcake and regular cake? Shortcake is a sweet cake or biscuit, which (in America) is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. Shortcake is usually more dry and crumbly than traditional cake and therefore tastes (and looks) more like a classic Southern biscuit. “Strawberry Shortcake” is a popular dessert made with macerated strawberries, a shortcake biscuit, and whipped cream.
This Strawberry Shortcake Cake recipe combines the flavors of traditional strawberry shortcake but replaces the shortcake biscuit with a moist, yellow sheet cake. Instead of a whipped cream topping, I’ve created a frosting that’s a perfect cross between cream cheese frosting and whipped cream. It’s light, fluffy, and flavorful, and it stands up to the juicy strawberries.
Ingredients for Strawberry Shortcake with Cake Mix
Here’s a quick overview of the wet and dry ingredients you need to make a semi-homemade strawberry shortcake cake. As always, the full ingredient measurements and recipe directions can be found in the recipe card at the bottom of the post.
- Boxed yellow cake mix: an easy semi-homemade way to get a perfectly fluffy cake. I prefer the Duncan Haines yellow cake mix.
- Water, eggs, & vegetable oil: the additional ingredients needed to make the boxed cake mix.
- Confectioners’ sugar: adds sweetness and structure to the whipped topping.
- Cream cheese: for the cream frosting.
- Whipped topping: for a light and fluffy version of cream cheese frosting.
- Fresh strawberries: the star of any strawberry shortcake recipe.
- Strawberry glaze: I use a store-bought glaze I find in the refrigerated case at my local grocery store produce section, like the Marzetti strawberry glaze.
I can’t find a store-bought strawberry glaze – can I make it homemade?
Using a store-bought glaze makes this perfect summer dessert even easier, but if you can’t find the perfect strawberry glaze, it’s easy to make at home. It’s a simple mix of strawberries, sugar, vanilla extract, lemon juice, and cornstarch, simmered together on the stovetop until it’s a thick consistency. You can even make extra and use it in many other new recipes, like topping for a homemade cheesecake, an ice cream sundae topping, or in a strawberry poke cake.
What other boxed cake mix can I use in this strawberry shortcake recipe?
If you’re not a fan of plain yellow cake, there are many varieties of boxed cake mix flavors that would pair perfectly with the strawberry flavors in this recipe. Try a white cake mix, angel food cake mix, french vanilla cake mix, or even a classic strawberry cake mix. Prefer not to use boxed cake mix? Go for a completely homemade strawberry shortcake with a from-scratch vanilla cake or a rich vanilla buttermilk cake.
How to Make Strawberry Shortcake Sheet Cake
This easy strawberry cake recipe only requires about 20 minutes of actual hands-on prep time, and it comes together in just a few simple steps.
- Bake the yellow cake according to the package instructions for a 9 x 13-inch baking pan.
- Prepare the frosting in a separate mixing bowl using an electric hand mixer.
- Fold in the whipped topping to complete the fluffy whipped cream cheese topping.
- Stir together the sliced strawberries and glaze.
- Spread the glazed strawberries over the cooled, iced cake. Garnish, slice, and serve!
Homemade Whipped Cream Cheese Frosting
Instead of using plain old whipped topping for the icing on the best strawberry shortcake cake, we’re making the perfect combination of cream cheese frosting and whipped cream. First, beat together the confectioners’ sugar (also called powdered sugar) and the softened cream cheese. Make sure to let the cream cheese come to room temperature. Beat the frosting with an electric mixer on medium speed until smooth. At first, it will look dry and crumbly, but don’t add any liquid – just keep beating, and it will become creamy and smooth!
Next, gently fold in the whipped topping, being careful not to over-mix and deflate the fluffy frosting. You don’t want to use your hand mixer for this part – a simple spatula will do.
Wait until the baked cake is completely cool before icing it with the whipped cream cheese frosting. Spread the frosting onto the cake in a nice, thick, even layer.
Can I make this strawberry shortcake sheet cake into a layer cake?
Yes! Instead of baking the cake in a 9 x 13-inch cake pan, pour the cake batter into two prepared 8-inch cake pans and bake according to the package directions (the boxed cake mix will have specific baking directions for different size pans). Stack the cake layers with a filling of whipped cream cheese icing, glazed strawberries, macerated strawberries, or strawberry jam. You might need to prepare slightly more icing to ice the sides of the cake, but those are easy measurements to adjust by halves.
Make Ahead and Storage Tips for Strawberry Shortcake Cake
- Make Ahead: You can prepare the cake up to 2 days in advance. To do so, bake the cake and frost as instructed. Cover and refrigerate. Just before serving, add the strawberry topping.
- Storing Leftovers: Leftover cake will keep in the refrigerator for 3-4 days. Just be aware that the strawberries release juices as they sit, so the top will get a bit “runny” the longer it’s in the fridge.
- Can You Freeze Strawberry Shortcake Cake? I do not recommend freezing the leftover cake. The icing and berries will be runny and mushy when thawed.
Strawberry Shortcake Cake Recipe Variations
- You can use a white cake mix instead of the yellow cake mix.
- Lighten up the frosting by using reduced-fat cream cheese and lite or sugar-free Cool Whip.
- The frosting prevents the cake from getting soggy. I recommend waiting to add the strawberry topping until just before serving (or within a couple of hours).
- If you prefer, you can omit the strawberry glaze and just pile fresh strawberries on top of the frosting. You can also use macerated strawberries instead of the strawberry glaze — simply toss the fresh berries with sugar and let them sit for at least an hour (or up to 12 hours). You’ll want to strain off the extra liquid before adding the berries to the top of the cake.
- Strawberry Shortcake Cake needs to be refrigerated.
- I find the prepared strawberry glaze in the refrigerated case of my grocery store’s produce section (near the fresh berries).
More Delicious Strawberry Recipes
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Strawberry Shortcake Cake
Ingredients
FOR THE CAKE:
- 1 (15.25 oz.) box yellow cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
FOR THE FROSTING:
- 1 (1 lb.) box confectioners' sugar
- 8 oz. cream cheese, softened
- 8 oz. frozen whipped topping (such as Cool Whip) thawed
FOR THE TOPPING:
- 4 cups hulled and sliced fresh strawberries
- ½ cup prepared strawberry glaze
- Optional garnish: fresh mint leaves
Instructions
FOR THE CAKE:
- Bake the cake according to the package instructions, using a 9 x 13-inch baking dish. Cool on a wire rack.1 (15.25 oz.) box yellow cake mix, 1 cup water, 3 large eggs, 1/2 cup vegetable oil
FOR THE FROSTING:
- When the cake is completely cool, prepare the frosting. Beat together the confectioners' sugar and cream cheese until smooth (it will seem dry and crumbly at first, but don't add any liquid — just keep mixing and it will become smooth and creamy). Gently fold in the whipped topping.1 (1 lb.) box confectioners' sugar, 8 oz. cream cheese, softened, 8 oz. frozen whipped topping (such as Cool Whip)
- Spread frosting over the cake.
FOR THE TOPPING:
- In a separate bowl, stir together the strawberries and the glaze. Spread on top of the frosting. Garnish with fresh mint leaves, if desired.4 cups hulled and sliced fresh strawberries, ½ cup prepared strawberry glaze
- Refrigerate cake until ready to serve, garnish, slice, and serve.Optional garnish: fresh mint leaves
Notes
- Make Ahead: You can prepare the cake up to 2 days in advance. To do so, bake the cake and frost as instructed. Cover and refrigerate. Just before serving, add the strawberry topping.
- Leftover cake will keep in the refrigerator for 3-4 days. Just be aware that the strawberries release juices as they sit, so the top will get a bit “runny” the longer it’s in the fridge.
- I do not recommend freezing the leftover cake. The icing and berries will be running and mushy when thawed.
- You can use a white cake mix instead of the yellow cake mix.
- Lighten up the frosting by using reduced-fat cream cheese and lite or sugar-free Cool Whip.
- The frosting prevents the cake from getting soggy. I recommend waiting to add the strawberry topping until just before serving (or within a couple of hours).
- If you prefer, you can omit the strawberry glaze and just pile fresh strawberries on top of the frosting. You can also use macerated strawberries instead of the strawberry glaze — simply toss the fresh berries with sugar and let them sit for at least an hour (or up to 12 hours). You’ll want to strain off the extra liquid before adding the berries to the top of the cake.
- Strawberry Shortcake Cake needs to be refrigerated.
- I find the prepared strawberry glaze in the refrigerated case of my grocery store’s produce section (near the fresh berries).
You have a gift for posting recipes just when I need them! I can’t wait to try this. Thank you!
Thank you! I hope that you get to enjoy it soon. It’s so perfect with fresh spring berries!
Here’s another simple version of strawberry Shortcake Cake that is great with frozen strawberries if fresh ones aren’t in season:
Bake a white cake mix in a 9×13 pan. Poke holes all over the top with a straw, wooden skewer, or fork. Let cool about 15 minutes then pour a can of sweetened condensed milk ion top, covering evenly. Refrigerate for one hour, then pour two small boxes of frozen sliced strawberries juice and all over the top. Refrigerate until ready to serve. Top with whipped topping or whipped cream. Of course this is delicious with fresh berries too.
That sounds amazing! I’m totally going to try it the next time the urge for a strawberry cake strikes. 🙂