Description
This Strawberry Shortcake Sheet Cake Using Cake Mix is my easiest way to bring a fresh, bakery-style dessert to the table without the stress. I bake a soft vanilla sheet cake, soak it lightly with sweet strawberry juices, then finish it with fluffy homemade whipped cream and a generous layer of juicy strawberries. It’s bright, creamy, and perfect for spring and summer gatherings, birthdays, and cozy family weekends—simple ingredients, big smiles, and a slice that tastes like sunshine.
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
Instructions
- Preheat the oven to the temperature on your cake mix box (usually 350°F / 175°C). Grease a 9×13-inch baking pan and set it aside.
- Prepare the cake batter according to the package directions. Pour the batter into the pan and smooth the top.
- Bake until a toothpick inserted in the center comes out clean, usually 25–30 minutes. Cool the cake completely in the pan.
- While the cake cools, make the strawberry topping: add sliced strawberries to a bowl with granulated sugar and lemon juice. Stir gently and let them sit for 30–45 minutes until juicy and syrupy.
- Once the cake is fully cooled, use a fork to poke small holes across the surface (this helps the strawberry juices soak in).
- Spoon 3–5 tablespoons of the strawberry juices over the cake, spreading it around so the cake becomes lightly moistened (don’t flood it).
- Make the whipped cream: pour cold heavy cream into a chilled mixing bowl. Beat on medium speed until soft peaks form.
- Add powdered sugar and vanilla (and the optional pudding mix if using). Beat again until stiff peaks form. Stop as soon as it holds its shape.
- Spread the whipped cream evenly over the cooled cake.
- Spoon the strawberries over the whipped cream. Arrange the prettiest slices on top for a beautiful finish.
- Refrigerate the cake for at least 1 hour before slicing so everything sets nicely.
- Slice, serve cold, and enjoy every creamy, strawberry-filled bite.
Notes
Use ripe, fragrant strawberries for the sweetest flavor. Letting them macerate (rest with sugar and lemon) creates a natural syrup that makes the cake taste like classic strawberry shortcake. Chill your bowl and beaters before whipping cream for the fluffiest results, and avoid overwhipping so it stays silky. For a more stable topping in warm weather, add 1 tablespoon instant pudding mix to the whipped cream. Store leftovers covered in the refrigerator for up to 3 days. I don’t recommend freezing once assembled because the whipped cream texture changes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg