There’s something about strawberry shortcake that just screams summer. Maybe it’s the fresh berries, maybe it’s the light whipped topping, or maybe it’s that perfect combo of sweetness and creaminess that makes you feel like you’re eating a slice of sunshine. Whatever it is, this Strawberry Shortcake Cake is my go-to when I want a dessert that looks fancy but takes way less effort than you’d think. And the best part? It’s all made in a 9×13-inch pan—no need to fuss with layers or fancy decorating tools!

This recipe is a fun twist on the classic shortcake. Instead of individual biscuit-style shortcakes, we’re taking all that goodness and turning it into a fluffy, creamy sheet cake. It’s soft, sweet, and topped with juicy strawberries in glaze—just the kind of dessert that disappears fast at potlucks, cookouts, and family get-togethers. Trust me, you’ll want to save yourself a slice before it vanishes.

Let me tell you—this recipe is one of those keeper desserts. The kind your friends will ask for again and again. I’ve taken it to backyard barbecues, birthdays, and even a brunch once (yep, cake for brunch, no regrets!). It’s super easy, totally make-ahead friendly, and just plain delicious.

So grab a box of cake mix, some strawberries, and let’s get started!

Ingredients You’ll Need

Here’s what you’ll need to make this simple and crowd-pleasing strawberry shortcake sheet cake:

1 box white cake mix (yellow or French vanilla work too)
Additional ingredients needed to prepare the cake (check your box—usually eggs, oil, and water)
8 oz cream cheese, softened
½ cup powdered sugar
8 oz tub whipped topping (Cool Whip), thawed
13.5 oz container premade strawberry glaze
3 cups fresh strawberries, hulled and sliced

This ingredient list is refreshingly short, and there’s a good chance you already have some of it in your kitchen. If you can find a good deal on strawberries at your local market, this is the perfect way to use them up.

STEPS: Making the Cake Base

Let’s start with the foundation of this dessert: the cake layer.

Step 1: Prepare and Bake the Cake

Preheat your oven and prepare the cake mix following the instructions on the back of the box. I used a white cake mix for that classic shortcake flavor, but yellow or French vanilla would work great too—use whatever you have on hand or whatever sounds best to you.

Pour the batter into a greased 9×13-inch baking dish and bake it according to the time on the box. Once it’s baked, let the cake cool completely. Don’t rush this part! You don’t want to spread your creamy topping over a warm cake—it’ll melt and get runny.

Tip: If you’re in a hurry, you can pop the cake in the fridge or freezer to cool it down faster. Just be sure it’s fully cooled before moving to the next step.

STEPS: Whip Up the Cream Cheese Layer

Now for that dreamy middle layer—the one that makes this cake rich and luscious without being heavy.

Step 2: Make the Cream Cheese Mixture

In a medium-sized mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. You want it lump-free and silky.

Step 3: Fold in the Whipped Topping

Next, gently fold in the thawed whipped topping. Don’t stir too hard—you want the mixture to stay light and fluffy. This creamy layer is what gives the cake its cheesecake-like richness, without being overly dense.

Step 4: Spread Over the Cake

Once the cake is cool and your cream cheese mixture is ready, spread it evenly over the top of the cake. Use a spatula to smooth it out all the way to the edges.

Now that we’ve got the fluffy cake base and creamy layer set, it’s time for the grand finale—the strawberries! This topping brings that bright, juicy flavor that makes the whole dessert come alive. Honestly, the combination of sweet berries with that cool cream cheese layer and soft cake underneath is just irresistible.

I love how this recipe gives you the feel of a classic strawberry shortcake but without any of the last-minute stress. No cutting individual biscuits or whipping cream on the spot—just chill it in the fridge and you’re good to go. Plus, it’s a real showstopper when you slice into it and see all those layers.

Let’s wrap up the recipe and then I’ll share a few helpful tips and tasty variations you can try next time.

STEPS: Make the Strawberry Topping

Step 5: Combine the Strawberries and Glaze

In a medium bowl, mix the premade strawberry glaze with the sliced fresh strawberries. Stir gently until all the berries are evenly coated in that glossy glaze. This part only takes a minute, and it adds that beautiful red color and burst of fresh fruit flavor right on top.

Step 6: Spread the Strawberry Mixture Over the Cake

Take your bowl of glazed strawberries and carefully spoon them over the cream cheese layer. Spread everything out evenly so each slice of cake gets a good helping of berries. It’s okay if a little glaze drips over the sides—it just makes it look even more tempting.

Step 7: Chill Until Ready to Serve

Once your cake is fully assembled, cover it and pop it in the refrigerator until you’re ready to serve. This cake is best served cold, and it actually tastes even better after a few hours (or overnight) when all the flavors have had time to meld together.

Tip: If you’re making this for a party, you can prepare it a day ahead of time. Just wait until the last minute to add the strawberry topping if you want it to look extra fresh.

Tips for the Best Strawberry Shortcake Cake

This recipe is super easy, but a few small tweaks can take it to the next level. Here are a few tips I’ve learned along the way that really make a difference:

Use room temperature cream cheese: This helps it blend smoothly with the powdered sugar and whipped topping. If your cream cheese is too cold, you might end up with little lumps.
Chill before slicing: Giving the cake at least an hour (or more) in the fridge helps it firm up and makes it easier to slice cleanly. It also helps all the layers settle into each other perfectly.
Don’t skip the fresh strawberries: While the glaze gives that extra sweetness and shine, the real strawberries bring in a burst of freshness. The combo of both makes this topping so special.
Try different berries: Want to mix things up? You can swap out the strawberries or mix in other berries like blueberries or raspberries. Just stick with the same glaze-to-fruit ratio so it holds together well.
Make it extra strawberry-forward: For even more berry flavor, add a thin layer of sliced strawberries between the cake and cream cheese mixture. It adds a surprise layer of fruit when you dig in.

Variations You Might Want to Try

One of the things I love most about this cake is how easy it is to customize. Here are a few fun variations to try if you want to put a new spin on the classic:

Strawberry Lemon Cake: Use a lemon cake mix instead of white, and add a little lemon zest to the cream cheese mixture. It’s a bright and citrusy version that’s perfect for spring and summer.
Mixed Berry Shortcake Cake: Use a combination of strawberries, blueberries, and raspberries on top. If you do this, you might want to use a clear or mixed-berry glaze to coat everything evenly.
Chocolate Strawberry Shortcake Cake: Swap the white cake for chocolate, and you’ve got a rich, indulgent twist that tastes like a chocolate-covered strawberry in cake form.
Homemade Glaze: Want to skip the store-bought glaze? You can make your own with sugar, cornstarch, water, and a little strawberry puree. It takes a bit more time, but it’s worth it if you like everything homemade.

If you’ve made it this far, you’re just about ready to enjoy a sweet slice of this crowd-pleasing Strawberry Shortcake Cake. But before you run to the fridge with your fork in hand, let’s go over a few questions that tend to pop up about this recipe. Whether it’s your first time making it or your tenth, these quick tips and clarifications can help make your results even better.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes, absolutely! This is one of those desserts that actually tastes better after it chills in the fridge for a few hours—or even overnight. Just be sure to keep it covered to prevent it from drying out. If you want the freshest presentation, you can wait to add the strawberry topping until just before serving.

2. Do I have to use white cake mix?
Not at all! White cake gives that traditional shortcake flavor, but yellow, French vanilla, or even strawberry cake mix will work great. Feel free to use whatever flavor your crowd prefers.

3. Can I use homemade whipped cream instead of Cool Whip?
You can, but be aware that homemade whipped cream won’t hold its structure quite as well if you’re making this in advance. If you plan to serve the cake within a few hours, go ahead and use homemade whipped cream for a fresher, richer flavor. Otherwise, Cool Whip is your best bet for a stable, make-ahead topping.

4. What if I can’t find strawberry glaze at the store?
No worries—you can make your own! Combine about 1 cup of water, 1 cup of sugar, and 3 tablespoons of cornstarch in a saucepan. Bring it to a boil, then stir in 1/4 cup strawberry puree or strawberry Jell-O powder for color and flavor. Let it cool before mixing with your sliced strawberries.

5. Can I freeze this cake?
Freezing isn’t ideal for this recipe, especially because of the fresh strawberries and cream cheese layer. The texture can get a little watery once thawed. If you need to store leftovers, keep them in the fridge and try to eat them within 2-3 days.

6. Can I use frozen strawberries instead of fresh?
Fresh strawberries are definitely recommended for the best texture and flavor. Frozen strawberries tend to release a lot of moisture as they thaw, which can make your topping runny. If you absolutely have to use frozen, make sure they’re fully thawed and drained before mixing with the glaze.

7. What size pan should I use if I want to double the recipe?
For a larger crowd, you can double the recipe and use a standard sheet pan (about 11×17 inches) or two 9×13 pans. Just be sure not to overfill the pans, and adjust baking time if needed based on the thickness of the batter.

Final Thoughts: A Cake That’s Easy to Love

Whether you’re baking for a family picnic, a potluck with friends, or just treating yourself to something sweet at home, this Strawberry Shortcake Cake is one of those reliable, no-fail recipes that always hits the mark. It’s simple to make, packed with fresh fruit flavor, and pretty enough to serve on any special occasion—without the hassle of a traditional layer cake.

Strawberry Shortcake Cake

Author: David

Print Recipe

Description

Strawberry Shortcake Cake is a delightful twist on the classic dessert, transforming it into a simple sheet cake that’s easy to prepare and perfect for gatherings. With layers of fluffy white cake, sweetened cream cheese, and a juicy strawberry glaze topping, this dessert is light, creamy, and bursting with fresh flavor.

Ingredients

Scale

1 box white cake mix (yellow or French vanilla also works)

Additional ingredients to prepare the cake (eggs, oil, water — according to box instructions)

8 ounce package cream cheese, softened

½ cup powdered sugar

8 ounce tub whipped topping (Cool Whip), thawed

13.5 ounce container premade strawberry glaze

3 cups fresh strawberries, hulled and sliced

Instructions

1️⃣ Prepare the cake mix according to the directions on the package using the eggs, oil, and water listed on the box. Bake in a 9×13-inch baking dish according to package time. Allow the cake to cool completely.

2️⃣ In a medium mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

3️⃣ Gently fold the thawed whipped topping into the cream cheese mixture until fully combined and fluffy.

4️⃣ Spread the cream cheese mixture evenly over the cooled cake, smoothing it out to the edges.

5️⃣ In another bowl, mix the premade strawberry glaze with the sliced fresh strawberries until they are well coated.

6️⃣ Spoon and spread the strawberry mixture evenly over the cream cheese layer on the cake.

7️⃣ Refrigerate the cake until ready to serve. Keep any leftovers stored in the refrigerator.

Notes

For extra strawberry flavor, you can add a splash of strawberry extract or layer sliced strawberries between the cake and cream cheese mixture. This cake is best enjoyed chilled and can be made a day in advance to allow the flavors to meld.