Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest childhood memories is visiting my grandma’s kitchen on warm spring afternoons, where the scent of fresh strawberries and vanilla filled the air. She would make strawberry shortcake, but I always imagined it bigger, softer, and more fun for a crowd. That memory inspired me to create this Strawberry Shortcake Sheet Cake Using Cake Mix, a delightful way to enjoy a classic treat without spending hours from scratch. The cake is soft, moist, and bursting with strawberry flavor, making it perfect for birthdays, family gatherings, or a cozy weekend treat.
I’ve shared this recipe countless times with friends and family, and each time it brings smiles and laughter to the table. This cake is easy, approachable, and full of love exactly what comfort baking should be. Today, I’m going to take you step by step through making this dreamy strawberry sheet cake, from prep to serving, and sprinkle in my little kitchen secrets along the way.
Why I Love Making This Recipe
I love this recipe because it’s a shortcut to happiness. Using a cake mix doesn’t feel like cheating it’s a clever way to save time while still delivering a homemade taste. The cake comes together quickly, yet it has that nostalgic, soft crumb that feels like a hug in every bite.
Another reason is the strawberries. I always use fresh, ripe strawberries whenever possible their natural sweetness and vibrant color make the cake feel festive and irresistible. Pairing the strawberries with a fluffy whipped cream frosting creates that perfect contrast of textures: soft cake, juicy berries, and creamy frosting.
This recipe is also flexible. Sometimes I drizzle a bit of strawberry syrup over the top to intensify the flavor, or fold in chopped white chocolate for extra indulgence. No matter how I tweak it, the heart of the recipe the joy of baking and sharing it never changes.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this delightful strawberry shortcake sheet cake:
Ingredients:
- 1 box (15.25 oz) yellow cake mix
- 1 cup fresh strawberries, chopped
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra strawberries for garnish
Little Kitchen Secrets:
- Cake mix boost: Adding fresh strawberries directly to the batter makes the cake taste homemade and gives it natural moisture.
- Whipped cream tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream it whips faster and holds peaks longer.
- Layering love: Slice strawberries lengthwise for the top layer to create a visually stunning finish that will impress anyone at the table.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and 1 tsp vanilla extract. Beat on medium speed until smooth.
- Gently fold in the chopped strawberries. Be careful not to overmix, or the batter may become too dense.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Whipped Cream Frosting:
- Chill a large mixing bowl and beaters for 10 minutes.
- Pour in heavy cream, powdered sugar, and 1 tsp vanilla extract.
- Beat on high speed until soft peaks form.
- Spread the whipped cream evenly over the cooled cake.
Assembling the Shortcake:
- Arrange sliced strawberries over the whipped cream in a decorative pattern.
- Optionally, drizzle with strawberry syrup for extra flavor and shine.
- Chill for 30 minutes before serving to let everything set beautifully.
How I Serve It at Home
I love serving this cake family-style, straight from the pan. Each slice is soft, fruity, and creamy it almost melts in your mouth. Sometimes I add a sprig of fresh mint on top for a pop of color.
For special occasions, I serve it on a pretty platter with extra strawberries on the side. Pair it with a cup of tea or cold milk, and it becomes an instant comfort food moment. Kids love helping to decorate with the extra strawberries, making it a fun interactive dessert experience.
Storage, Reheating & Make-Ahead Tips
- Storage: Cover the cake tightly with plastic wrap and refrigerate. It keeps beautifully for 3–4 days.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Make-Ahead: Bake the cake a day ahead and whip the cream right before serving for maximum freshness.
100-Word Short Version
This Strawberry Shortcake Sheet Cake Using Cake Mix is my quick, nostalgic take on a classic dessert. The soft yellow cake is studded with fresh strawberries, then topped with fluffy whipped cream and more strawberries. It’s easy, comforting, and perfect for family gatherings. Bake the cake from a mix, fold in strawberries, whip up some cream, and assemble. Chill briefly, then serve for a sweet, memorable treat. Ideal for busy days, birthdays, or spring celebrations, it brings warmth, color, and smiles to any table a delicious shortcut to homemade happiness.
Recipe Card Section
⏱️ Time
Prep: 20 min
Cook: 35 min
Total: 55 min
🛒 Ingredients <ul> <li>1 box (15.25 oz) yellow cake mix</li> <li>1 cup fresh strawberries, chopped</li> <li>1/2 cup vegetable oil</li> <li>3 large eggs</li> <li>1 cup water</li> <li>1 tsp vanilla extract</li> <li>1 cup heavy cream</li> <li>1/4 cup powdered sugar</li> <li>1 tsp vanilla extract (for whipped cream)</li> <li>Extra strawberries for garnish</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.</li> <li>Mix cake mix, water, oil, eggs, and vanilla until smooth.</li> <li>Fold in chopped strawberries gently.</li> <li>Pour batter into pan and bake 30–35 min until toothpick clean.</li> <li>Cool completely before frosting.</li> <li>Chill bowl and beaters; whip cream, powdered sugar, and vanilla until soft peaks form.</li> <li>Spread whipped cream on cooled cake, top with sliced strawberries, and drizzle with syrup if desired.</li> <li>Chill 30 min before serving.</li> </ol>
📝 Notes
- Use ripe, fresh strawberries for best flavor.
- Chill cake and whipped cream for easier assembly.
- Can freeze unfrosted cake for 2 months.
🍽️ Nutrition
Per serving (1/12 cake):
Calories: 280 kcal 🍰
Sugar: 20 g 🍓
Fat: 14 g 🧈
Saturated Fat: 8 g 🥛
Carbohydrates: 34 g 🍞
Protein: 3 g 🥚
Cholesterol: 55 mg 🥚
Strawberry Shortcake Sheet Cake Using Cake Mix
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Sheet Cake Using Cake Mix is a quick, nostalgic dessert. Soft yellow cake is studded with fresh strawberries and topped with fluffy whipped cream. Perfect for family gatherings, birthdays, or cozy weekends, it brings warmth and smiles to any table.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup fresh strawberries, chopped
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix cake mix, water, oil, eggs, and vanilla until smooth.
- Fold in chopped strawberries gently.
- Pour batter into pan and bake 30–35 min until toothpick clean.
- Cool completely before frosting.
- Chill bowl and beaters; whip cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream on cooled cake, top with sliced strawberries, and drizzle with syrup if desired.
- Chill 30 min before serving.
Notes
Use ripe, fresh strawberries for best flavor. Chill cake and whipped cream for easier assembly. Can freeze unfrosted cake for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Conclusion
Every time I make this Strawberry Shortcake Sheet Cake Using Cake Mix, I feel like I’m sharing a piece of my childhood kitchen with everyone around me. It’s simple, sweet, and full of love exactly what baking should be. Whether it’s a casual weekend treat or a special occasion, this cake brings smiles, stories, and memories to the table. I hope you enjoy making it as much as I do and share it with your family, just like I do in my cozy kitchen here in the UK.