Strawberry Shortcake Sheet Cake

Sheet cakes are simple, but they’re still a favorite around here! This Strawberry Shortcake Sheet Cake is moist, fruity, and sweet, and it’s a cinch to whip up for a crowd-pleasing treat thanks to a little help from a box cake mix!

Let’s get started!


Preheat your oven to 350 degrees F., and grease a jelly roll pan well. In a medium mixing bowl, add the cake mix. Do not add the ingredients called for on the back of the box. Instead, you are going to add the milk, melted butter, and eggs to the cake mix.


Stir very well to combine. Pour into the prepared baking pan and bake until the cake springs back when lightly touched, about 15 minutes.


While the cake is baking, wash and remove the stems from your strawberries, and then chop them into smaller pieces.


Put the cut strawberries in a medium bowl and add the sugar. Stir to combine well. I like to let the strawberries rest in the sugar for at least 10 to 15 minutes so that the sugar can draw out some of the natural juices in the strawberries.


While the strawberries sit, whip your cream according to recipe directions.


When you are ready to assemble the cake, spoon the cut strawberries over the baked cake (it can be warm or cooled), and then drizzle the juice that accumulated in the bowl evenly over the cake too.


Dollop the fresh whipped cream over the strawberries and then use a spatula to spread it evenly over the berries and cake. Slice with a sharp knife and serve right away, or store in the fridge for up to 12 hours before serving.

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