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Strawberry Shortcake Sheet Cake

A delicious slice of Strawberry Shortcake Sheet Cake featuring yellow cake, strawberry filling, whipped cream, and fresh strawberries.
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A simple recipe for a large sheet cake version of classic strawberry shortcake, featuring a moist yellow cake base, fresh macerated strawberries, and whipped topping.

Ingredients

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  • 1 box (15.25 oz) yellow cake mix
  • Ingredients required for cake mix (eggs, oil, water)
  • 1/2 cup granulated sugar (for strawberries)
  • 6 cups fresh strawberries, hulled and sliced
  • 1 teaspoon vanilla extract
  • 2 containers (8 oz each) frozen whipped topping, thawed, or 3 cups heavy cream
  • 1/4 cup powdered sugar (if using heavy cream)

Instructions

  1. Prepare and bake the yellow cake according to the package directions using a 13×9 inch baking pan.
  2. While the cake bakes, prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with the 1/2 cup of granulated sugar. Let the strawberries sit at room temperature for at least 30 minutes to macerate and release juices.
  3. Once the cake is baked, let it cool completely in the pan on a wire rack. Cooling time is about 1 hour.
  4. If you are making homemade whipped cream, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. If using frozen whipped topping, simply prepare it according to package directions.
  5. Drain any excess liquid from the macerated strawberries, reserving about 1/4 cup of the juice.
  6. Spread the thawed whipped topping or homemade whipped cream evenly over the cooled cake layer.
  7. Spoon the macerated strawberries over the whipped topping. Drizzle the reserved strawberry juice lightly over the berries for extra moisture and flavor.
  8. Slice the sheet cake into squares for serving.

Notes

  • To keep the cake moist, poke holes all over the top of the warm cake with a fork before it cools completely, then brush with a few tablespoons of the reserved strawberry juice.
  • You can prepare the strawberries and whipped topping a few hours ahead of time. Assemble the cake just before serving to prevent the topping from weeping.
  • For a Southern style presentation, you can use a simple glaze instead of whipped topping, but the classic shortcake flavor comes from the cream.

Nutrition

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