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Large Batch Strawberry Shortcake Sheet Cake

Close-up of a moist slice of Strawberry Shortcake Sheet Cake topped with thick whipped cream and glazed strawberries.
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A simple recipe for a moist yellow sheet cake topped with fresh macerated strawberries and whipped topping, perfect for serving large groups.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • Ingredients required for cake mix (usually eggs, oil, water)
  • 1/2 cup water (additional for soaking)
  • 1/4 cup granulated sugar (for macerating)
  • 4 cups fresh strawberries, sliced
  • 2 containers (8 oz each) frozen whipped topping, thawed
  • 1 tablespoon powdered sugar (optional, for dusting)

Instructions

  1. Prepare the cake batter according to the cake mix box directions, substituting the required liquid with the additional 1/2 cup of water to make the cake extra moist.
  2. Preheat your oven to the temperature specified on the cake mix box. Grease and flour a standard 13×18 inch sheet pan.
  3. Pour the batter into the prepared sheet pan and bake according to the box directions, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, prepare the strawberries. In a medium bowl, gently toss the sliced strawberries with the 1/4 cup of granulated sugar. Let this mixture sit at room temperature for at least 20 minutes to allow the berries to release their juices (macerate).
  5. Remove the cake from the oven and let it cool completely on a wire rack in the pan. Cooling time is important before topping.
  6. Once the cake is completely cool, spread the thawed whipped topping evenly over the entire surface of the cake.
  7. Spoon the macerated strawberries and their accumulated juices evenly over the whipped topping layer.
  8. If desired, lightly dust the top with powdered sugar before slicing and serving immediately.

Notes

  • For a richer flavor, use whole milk instead of water when mixing the cake batter.
  • To make this cake ahead, bake and cool the cake layer completely. Store the cake covered at room temperature. Macerate the strawberries and apply the topping just before serving to prevent the cake from becoming soggy.
  • If you prefer a slightly firmer topping, you can use a stabilized whipped cream recipe instead of the frozen whipped topping.

Nutrition

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