Quick Facts
Time: ~46 minutes (30 prep + 16 bake) • Yield: 15 servings • Skill: Easy • Method: One-pan, jelly-roll • Diet: Vegetarian
Introduction
Strawberry Shortcake cravings strike at the busiest times, and this sheet-cake version is the answer: soft white cake, tangy-sweet cream cheese frosting, and a crown of juicy strawberries. You get bakery-case looks with grocery-store ease, no stacking or crumb-coating required. The cake bakes thin and even in a jelly-roll pan so it cools fast and slices cleanly for parties, picnics, or last-minute birthdays. The flavor is balanced: vanilla-forward cake, a lightly tangy cream to cut the sweetness, and ripe berries for freshness. If you love Homemade Strawberry Shortcake, the minimalist beauty of Japanese Strawberry Shortcake, or the simplicity of Strawberry Shortcake Cakes, this hybrid brings those worlds together—reliable, pretty, and ready in under an hour.
Need birthday backups or different pan sizes? You’ll find them throughout my Cake Recipes.
Why You’ll Love It
- Weeknight-easy: mix, bake once, frost once—clear timing
- Flexible: use fresh or lightly sugared berries; scale for events
- Balanced flavor: vanilla cake + tangy cream cheese + bright strawberries
- Great leftovers: keeps well under plastic wrap; berries added at serving
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 15×10-inch jelly-roll pan thoroughly with nonstick spray.
- In a large bowl, whisk together the cake mix and vanilla pudding mix.
- Add milk, sour cream, egg whites, oil, and vanilla to the bowl. Beat for 1 minute until smooth, being careful not to overmix.
- Spread the batter evenly in the prepared pan. Bake for 16–18 minutes, or until a toothpick comes out mostly clean and the top springs back.
- Let the cake cool completely in the pan on a wire rack.
- For the frosting: beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped topping or whipped cream.
- Spread the frosting evenly over the cooled cake in swoops or swirls.
- Top with fresh strawberries just before serving. Slice and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Cake (15×10 jelly-roll pan):
- 1 box (15.25 oz) white cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup milk (2%)
- 1 container (8 oz) sour cream
- 3 egg whites
- ¼ cup neutral oil
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping or freshly whipped cream
Topping:
- 2 cups sliced fresh strawberries
What each ingredient does:
Cake mix: consistent crumb • Pudding mix: moisture & vanilla boost • Milk/sour cream: tenderness • Egg whites: light color & lift • Oil: softness • Cream cheese: tang & structure • Powdered sugar: silky sweetness • Whipped topping/cream: airy finish • Strawberries: juicy pop
Must-have: cake mix, pudding mix, dairy, strawberries. Flexible: use whipped cream or topping; swap a little lemon zest in the frosting if you like.
Pro tip: Let the cake cool completely before frosting so the cream stays fluffy and stable.
Substitutions & Swaps
- Aromatics: vanilla → almond extract (½ tsp) for a bakery twist.
- Dairy options: Greek yogurt for sour cream (same amount).
- Berries: mix in raspberries for a Raspberry Shortcake vibe; pat dry so juices don’t run.
- Budget/time savers: use pre-sliced berries; choose store-brand dairy.
- Diet swaps: dairy-free topping + dairy-free cream cheese alternative; gluten-free cake mix if needed.
Equipment Notes
- Must-have: 15×10 jelly-roll pan, nonstick spray, mixing bowls, electric mixer.
- Nice-to-have: offset spatula for smooth frosting.
- Size tips: Larger sheet pans make thinner cake—start checking doneness at 14 minutes if using a bigger pan.
- Cleanup: Line with parchment for easy lift and quick wash-up.
Love one-pan ease? You’ll find plenty more in my Dessert Recipes.
Step-by-Step
- Preheat & prep: 350°F; grease a 15×10 pan. Even heat + nonstick surface = clean release.
- Whisk base: Combine cake mix + pudding mix to disperse starches and flavor.
- Add wet: Beat in milk, sour cream, egg whites, oil, and vanilla for about 1 minute until smooth—don’t overmix.
- Spread & bake: Pour into pan; level. Bake 16–18 minutes until a toothpick comes out mostly clean and top springs back.
- Cool: Set the pan on a rack until completely cool so frosting doesn’t melt.
- Frosting: Beat cream cheese + powdered sugar + vanilla smooth; fold in whipped topping/cream for a billowy texture.
- Finish: Spread frosting in swoops; top with strawberries just before serving for the freshest look.
- Taste & adjust: Add a pinch of salt or an extra splash of vanilla if you want more contrast. Rest 5 minutes; slice.
Doneness cues: Edges lightly golden; center set; cake pulls slightly from sides.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake cake a day ahead; wrap and refrigerate. Frost and add berries the day of serving.
- Fridge: 3–4 days covered; berries may soften—add fresh ones to refresh.
- Freeze: Freeze unfrosted cake up to 3 months; thaw wrapped, then frost and top.
- Revive: If chilled slices feel firm, let stand 10 minutes; add a few fresh berries.
How to Lighten / Make It Creamy
- Lighten: Use reduced-fat dairy and spread a thinner frosting layer; add extra fresh strawberries for volume without heaviness.
- Creamier: Blend 2 tbsp strawberry jam into the frosting for berry-swirled richness; temper cream cheese to avoid lumps.
Toppings, Garnishes & Finishes
- Crunch: shortbread crumble or toasted sliced almonds
- Fresh: halved strawberries with mint or lemon zest
- Tang/Heat: micro-drizzle of balsamic glaze or a pinch of chili-lime on just a few slices
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve after a grilled dinner with sparkling water and lemon wedges, or pair with a crisp white. A simple green salad keeps the meal balanced when serving this as a birthday treat.
Scaling the Recipe
Double for two pans; rotate halfway for even coloring. Halve into an 8×8 pan and start checking at 15 minutes. Cool quickly on racks to protect the crumb.
Nutrition & Dietary Notes
This dessert is rich yet balanced with fruit. Contains gluten and dairy; use a gluten-free mix and dairy-free topping if needed.
Troubleshooting
- Cake too thin/dry? Pan was too large or overbaked; pull at first clean toothpick.
- Frosting runny? Cake was warm; chill briefly, then re-frost.
- Too sweet? Add a squeeze of lemon over berries or a pinch of salt to frosting.
- Soggy top? Add strawberries at serving time; pat them dry.
FAQs
Can I use frozen/precut berries? Yes—thaw, drain, and pat dry; precut saves time.
Best swaps? Try mixed berries; almond extract for a bakery note.
Keep it from drying out? Don’t overbake; cover tightly once cool.
Dairy-free/gluten-free? Dairy-free cream cheese alternative plus topping and a gluten-free mix work well.
How long does it keep/freeze? 3–4 days refrigerated; the unfrosted base freezes up to 3 months.
For more spins—cupcakes, snack cakes, and trifles—see all Strawberry Shortcake recipes.
Variations
- Lemony Herb: Lemon zest in frosting + mint sprigs.
- Spicy Chipotle: Honey-chipotle drizzle on berries; a squeeze of lime to finish.
- Creamy Parmesan (savory riff): For adventurous palates—tiny shave of parmesan with balsamic on a plain slice.
Chef Notes / Test Kitchen Tips
Salt in stages—taste the frosting after whipping before adding more sugar. With a jelly-roll pan, most cakes are done between 16–18 minutes; pull early to keep it plush.
Conclusion
This Strawberry Shortcake Sheet Cake is everything: fast, pretty, and made to share. It slices like a dream, keeps 3–4 days, and fits birthdays or backyard dinners alike. Pin it now so you’re ready when the berries look too good to pass up.
