Strawberry Shortcake Sheet Cake
A fresh twist on classic strawberry shortcake. Made with cake mix, fresh berries, and sweet whipped topping. Guests will love it!
Ingredients
For the Cake:
- 1 15.25-ounce white or yellow cake mix
- 1 cup milk whole preferred
- ½ cup butter melted and cooled
- 1 Tbsp vanilla extract
- 4 eggs
For the Topping:
- 2 pounds strawberries, washed, sliced, drained
- ¼ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 8 ounces mascarpone cheese, we used Trader Joe’s vanilla, but you can use plain
- 1 teaspoon vanilla extract
- 1-2 Tbsp lemon zest
Equipment
Instructions
- Preheat your oven to 350°F.
- Grease a 12×17-inch jelly roll pan (rimmed baking sheet or cookie sheet).
- In a medium mixing bowl, combine the contents of the 15.25-ounce box of cake mix with the milk, melted butter, eggs, and vanilla extract listed in this recipe (don’t follow the box instructions).
- Stir thoroughly by hand or use a stand mixer.
- Pour the batter into the prepared pan.
- Bake for about 15 minutes, or until the cake springs back when lightly touched. (An under-baked cake will remain indented when touched.)
- While the cake bakes, wash, stem, and chop the strawberries into roughly ½-inch pieces. Place the cut strawberries in a medium bowl, add granulated sugar, and stir well. Let the berries rest in the sugar for at least 10–15 minutes to release their juices.
- In a large bowl or stand mixer, combine heavy whipping cream, powdered sugar, and vanilla extract. Mix on low, then increase to high and beat until peaks form when the beaters are lifted, about 3 minutes. Add mascarpone cheese and lemon zest, then gently mix until fluffy.
- Spoon the cut strawberries over the warm or cooled cake, then drizzle the accumulated berry juice evenly on top.
- Dollop the whipped cream mixture over the strawberries and spread it evenly with a spatula.
- Slice the cake with a sharp knife and serve immediately, or refrigerate for up to 12 hours before serving.
Notes
Sandy’s tips:
- Storage: This strawberry shortcake sheet cake is best served immediately, otherwise it can be stored in the fridge for up to 12 hours before serving. Keep in mind that the strawberries will continue to release juice over time, which may make the cake slightly soggy if kept much longer than that. For best texture and freshness, aim to serve within that 12-hour window.
- Freezing: Wrap the cooled shortcake sheet cake base in plastic and foil for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before adding the fresh strawberries and whipped topping.
Nutrition Facts
Calories: 366kcal, Carbohydrates: 18g, Protein: 6g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 141mg, Sodium: 112mg, Potassium: 210mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1206IU, Vitamin C: 45mg, Calcium: 101mg, Iron: 1mg