Strawberry Shortcake Sheet Cake
Strawberry Shortcake Sheet Cake is soft white cake with cream cheese frosting and topped with fresh strawberries!
Servings 15
Ingredients
Cake:
- 1 box (15.25 ounces) white cake mix
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) sour cream
- 1 cup milk (I use 2%)
- 3 egg whites
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces thawed cool whip OR 8 ounces fresh whipped cream
- 2 cups freshly sliced strawberries
Instructions
Cake
- Preheat oven to 350 degrees F. Grease a jelly roll pan (15 x 10 inches) with non-stick spray.
- In a large mixing bowl, whisk the cake mix and pudding mix together. Next, add sour cream, milk, egg whites, vegetable oil and vanilla extract to the bowl. Beat mixture with an electric hand mixer, on medium speed, for about one minute, or until batter is smooth and combined.
- Pour batter into the prepared jelly roll pan, spreading batter out evenly. Bake cake for 16 to 18 minutes, or until a toothpick inserted comes out clean. Remove cake from oven and let cool completely before frosting.
Cream Cheese Frosting
- Place the softened cream cheese in a medium bowl. Beat with an electric hand mixer until smooth. Add powdered sugar and vanilla extract. Beat until smooth and combined. Fold in cool whip or whipped cream.Frost the cooled cake with the frosting; spreading out evenly. When ready to serve, top cake with the sliced strawberries. Enjoy!