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
Scale
- 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