Strawberry Shortcake Sheet Cake Using Cake Mix – The Easiest Way to Bring Sweet Joy to Your Table

Name: Strawberry Shortcake Sheet Cake Using Cake Mix
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz / 432 g) vanilla or white cake mix; Ingredients listed on the cake mix box (commonly 3 large eggs, 1/2 cup vegetable oil, 1 cup water — follow your box); 4 cups fresh strawberries, hulled and sliced; 1/3 cup granulated sugar; 1 tablespoon fresh lemon juice; 2 cups heavy whipping cream, very cold; 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; Optional: 1 tablespoon instant vanilla pudding mix (for stabilized whipped cream); Optional garnish: crushed vanilla cookies or fresh mint

Fati Bendahi 6 hours ago

0 0 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.

Cooking is about more than just food it’s about sharing stories and making memories.

When I first made Strawberry Shortcake Sheet Cake Using Cake Mix, I remember standing in my kitchen on a warm spring afternoon. Strawberries filled the air with their sweet perfume, and I wanted something easy but beautiful. I didn’t want to spend hours measuring flour or worrying about layers sliding apart. I wanted something simple, joyful, and perfect for sharing.

That’s when I created my version of Strawberry Shortcake Sheet Cake Using Cake Mix. It gives me all the flavor of classic strawberry shortcake but with less stress and more smiles. I use a cake mix because sometimes life feels busy, and I still want dessert on the table without feeling tired.

This Strawberry Shortcake Sheet Cake Using Cake Mix brings together soft vanilla cake, juicy strawberries, and fluffy whipped cream in one easy pan. No fancy tools. No complicated steps. Just pure comfort.

And every time I make it, I think about how desserts like this bring women together around coffee tables, children running through kitchens, and families laughing over second slices.

Why I Love Making This Recipe

I love this recipe because it feels generous. A sheet cake feeds everyone. I don’t need to slice layers or pipe decorations. I simply bake, top, and serve.

I love how the strawberries sink slightly into the creamy topping. I love how the cake stays soft and tender underneath. I love how easy it feels.

Most of all, I love how confident it makes new bakers feel. Many women tell me they feel nervous in the kitchen. When they make Strawberry Shortcake Sheet Cake Using Cake Mix, they feel proud. They see something beautiful come out of their oven. That confidence changes everything.

This cake works for birthdays, spring gatherings, Easter, Mother’s Day, or a simple Sunday dinner. I even make it when friends visit unexpectedly. I keep cake mix in my pantry for moments like that.

Sometimes simple recipes carry the most love.

Ingredients & Little Kitchen Secrets

Here’s everything I use for my Strawberry Shortcake Sheet Cake Using Cake Mix.

For the Cake:

1 box vanilla or white cake mix (about 15.25 oz / 432 g)
Ingredients listed on the box (usually 3 eggs, ½ cup oil, 1 cup water follow your box instructions)

For the Strawberry Layer:

4 cups fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tablespoon fresh lemon juice

For the Whipped Topping:

2 cups heavy whipping cream (cold)
½ cup powdered sugar
1 teaspoon pure vanilla extract

My Little Secrets

I always choose ripe strawberries. I smell them before I buy them. If they smell sweet, they taste sweet.

I mix the sliced strawberries with sugar and lemon juice and let them rest for at least 30 minutes. This step pulls out the juices and creates a natural syrup. That syrup soaks into the cake and makes every bite magical.

I always chill my mixing bowl before whipping cream. Cold bowls help the cream whip faster and fluffier.

And I never rush the cooling time. If I spread whipped cream over a warm cake, I ruin everything. Patience makes better dessert.

How I Make It, Step by Step

1. Prepare the Cake

I preheat my oven according to the cake mix instructions, usually 175°C (350°F).

I grease a 9×13-inch sheet pan with butter or nonstick spray. I mix the cake batter exactly as the box instructs. I pour it into the pan and smooth the top.

I bake until a toothpick comes out clean, usually 25–30 minutes.

I let the cake cool completely in the pan.

2. Prepare the Strawberries

While the cake cools, I slice the strawberries.

I place them in a bowl with sugar and lemon juice. I stir gently and let them rest for at least 30 minutes. I watch the juices form at the bottom of the bowl. That juice tastes like summer.

3. Make the Whipped Cream

I pour cold heavy cream into my chilled bowl.

I beat it on medium speed until soft peaks form. I add powdered sugar and vanilla. I continue beating until stiff peaks form. I stop immediately when it holds shape. Overmixing turns cream into butter.

4. Assemble the Cake

Once the cake cools completely, I poke small holes all over the surface using a fork.

I spoon some of the strawberry juice over the cake. I don’t drown it. I just moisten it gently.

I spread the whipped cream evenly across the top.

Then I spoon the strawberries over the whipped cream layer. I arrange some slices beautifully on top because we eat with our eyes first.

5. Chill Before Serving

I refrigerate the cake for at least 1 hour before serving. This step allows the flavors to blend together.

When I slice it, I see the soft cake, creamy topping, and bright strawberries layered perfectly.

How I Serve It at Home

I serve Strawberry Shortcake Sheet Cake Using Cake Mix straight from the pan. I don’t transfer it to fancy platters. I place the pan in the center of the table with a big serving spoon.

In summer, I serve it after grilled fish or roasted chicken. In spring, I pair it with coffee and laughter.

Sometimes I sprinkle crushed vanilla cookies on top for a little crunch. Sometimes I add mint leaves for color. Sometimes I drizzle a little white chocolate for something extra special.

But honestly, it tastes perfect just as it is.

Storage, Reheating & Make-Ahead Tips

I store the cake covered in the refrigerator for up to 3 days. The whipped cream stays stable, and the cake becomes even more moist the next day.

I do not freeze this cake after assembling because the whipped cream changes texture. If I need to prepare ahead, I bake the cake one day earlier and assemble it the next day.

I never reheat this cake. I serve it cold or slightly cool. The chilled cream and juicy strawberries taste refreshing.

If I want to make it lighter, I use stabilized whipped topping instead of fresh cream. If I want extra flavor, I brush the cake with a little strawberry syrup before adding cream.

I adjust it to my mood. Cooking always allows flexibility.

100-Word Short Version

I make Strawberry Shortcake Sheet Cake Using Cake Mix when I want something easy, fresh, and crowd-pleasing. I bake a simple vanilla cake in a 9×13 pan, let it cool, and top it with sweet macerated strawberries and homemade whipped cream. I chill it before serving so the flavors blend beautifully. This recipe saves time because I use cake mix, but it tastes homemade and full of love. I serve it straight from the pan for birthdays, gatherings, or simple family dinners. It stays fresh in the refrigerator for up to three days and tastes even better the next day.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes

🛒 Ingredients

For the Cake:

1 box (15.25 oz / 432 g) vanilla or white cake mix
Ingredients required on cake mix box (typically 3 eggs, ½ cup oil, 1 cup water)

For the Strawberry Layer:

4 cups fresh strawberries, sliced
⅓ cup granulated sugar
1 tablespoon lemon juice

For the Whipped Topping:

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

👩‍🍳 Instructions

Preheat oven to 175°C (350°F). Grease a 9×13-inch sheet pan.
Prepare cake batter according to package instructions.
Pour batter into pan and bake 25–30 minutes until a toothpick comes out clean.
Cool cake completely.
Mix sliced strawberries with sugar and lemon juice. Rest 30 minutes.
Beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.
Poke small holes in cooled cake. Spoon some strawberry juice over cake.
Spread whipped cream evenly over cake.
Top with strawberries.
Refrigerate at least 1 hour before serving.

📝 Notes

Use ripe, fragrant strawberries for best flavor.
Chill mixing bowl before whipping cream.
Assemble cake the same day for freshest presentation.
Store covered in refrigerator up to 3 days.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Sugar: 24g
Cholesterol: 75mg
Sodium: 280mg

Conclusion

Every time I make Strawberry Shortcake Sheet Cake Using Cake Mix, I feel grateful for simple recipes that create big smiles. I don’t need complicated techniques to bring joy to my table. I need strawberries, cream, and a little time.

I love how this cake gathers people around it. I love how children lick cream from their fingers. I love how women ask for the recipe while sipping coffee.

Food connects us. Dessert softens conversations. A simple sheet cake can turn an ordinary day into a sweet memory.

So I invite you into your kitchen. Let it get a little messy. Let the strawberries stain your fingers. Let the laughter grow.

Because cooking always brings us home.

Fati Bendahi 6 hours ago

0 0 6 minutes read

Strawberry Shortcake Sheet Cake Using Cake Mix – The Easiest Way to Bring Sweet Joy to Your Table

The Story & Intro

Why I Love Making This Recipe