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Strawberry Shortcake Cake

This easy Strawberry Shortcake Cake is the perfect dessert for spring and summer!
Course Dessert
Cuisine American
Keyword strawberry cake, strawberry shortcake cake
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings 16 slices
Calories 381.5kcal
Author Blair Lonergan

Ingredients

FOR THE CAKE:

  • 1 (15.25 oz.) box yellow cake mix, plus ingredients called for on the package

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.

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.
  • 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.
  • Refrigerate cake until ready to serve.

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).

Nutrition

Serving: 1slice | Calories: 381.5kcal | Carbohydrates: 59.1g | Protein: 3.4g | Fat: 14.5g | Saturated Fat: 6.9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Cholesterol: 54.3mg | Sodium: 237.1mg | Potassium: 83.1mg | Fiber: 0.9g | Sugar: 46.5g