Description
This Strawberry Shortcake Sheet Cake is a buttery vanilla cake topped with fluffy cream cheese whipped topping and fresh strawberries. Perfect for feeding a crowd at parties and summer gatherings.
Ingredients
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 cup butter
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp vanilla
8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
2 cups fresh strawberries, sliced
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. Combine flour, sugar, and baking soda in a large bowl.
3. In a saucepan, melt butter with water and bring to a boil.
4. Pour hot mixture into dry ingredients and mix.
5. Add buttermilk, eggs, and vanilla and stir until smooth.
6. Pour batter into pan and bake 30-35 minutes. Cool completely.
7. Beat cream cheese until smooth, then add powdered sugar.
8. Fold in Cool Whip gently.
9. Spread topping over cooled cake.
10. Top with sliced strawberries and refrigerate at least 1 hour before serving.
Notes
Ensure cake is fully cooled before adding topping.
Store covered in refrigerator up to 3 days.
For extra flavor, macerate strawberries with sugar before topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg