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Strawberry Shortcake Cake delivers all the classic flavors of old-fashioned strawberry shortcake in a cool and creamy sheet cake version that disappears fast at potlucks and spring parties. Fluffy vanilla cake provides the base for a billowy cream cheese frosting and a juicy layer of fresh strawberry glaze. This cake is a favorite for family birthdays and holidays and always brings back memories of warm summer afternoons.
I still remember how this cake made me the hero at my niece’s birthday party when everyone came back for seconds. It is such a hit that the recipe card now lives on my fridge all strawberry season long.
Ingredients
- White cake mix: choose a high quality brand for a fluffy base
- Eggs oil and water: as listed on your cake mix box using fresh large eggs gives the best result
- Cream cheese: softened to room temperature for an ultra smooth creamy layer
- Powdered sugar: this sweetens the frosting and blends easily for no lumps
- Whipped topping: like Cool Whip provides lightness and stability to the cream layer
- Premade strawberry glaze: refrigerated types taste brightest look for one with real fruit
- Fresh strawberries: hulled and sliced perfectly ripe berries make the topping juicy and vibrant
Step-by-Step Instructions
- Prepare the Cake:
- Mix up your white cake batter following the package directions using the eggs oil and water called for. Pour the batter into a greased nine by thirteen inch baking dish. Bake at the temperature recommended on the box until golden and a toothpick comes out clean. Cool the cake completely in the pan which prevents melting the frosting later.
- Make the Cream Layer:
- With a hand mixer beat the softened cream cheese and powdered sugar together for about three minutes until the mix is completely smooth and no lumps remain. This step helps create a velvety frosting base. Gently fold in the thawed whipped topping using a silicone spatula taking care not to deflate the mixture.
- Frost the Cake:
- Spread the cream cheese and whipped topping mixture evenly over the cooled cake. Use an offset spatula or butter knife to get all the way to the edges for a smooth finish. Refrigerate the cake while you prep the next step so the cream layer firms up.
- Prepare the Strawberry Topping:
- In a medium bowl stir together the premade strawberry glaze and your fresh sliced strawberries. Toss gently so the berries are evenly coated but not crushed. Let the mixture sit for five to ten minutes for a juicy topping.
- Finish and Serve:
- Evenly spoon the glossy strawberry mixture over the frosted cake. Slice into twelve generous squares and serve right away or chill for the most refreshing texture. Keep leftovers refrigerated tightly covered.
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I absolutely love using extra ripe strawberries from my local farm stand for this cake. Once when my grandma visited she insisted on helping me hull the berries and we could hardly stop ourselves from snacking on them before they made it to the glaze.
Storage Tips
Store your strawberry shortcake cake tightly covered in the refrigerator for up to three days. The cake stays soft and the cream layer holds well but the strawberry topping is freshest on the first or second day. If making ahead for an event wait to add the strawberry glaze and fruit until just before serving for the prettiest presentation.
Ingredient Substitutions
If you prefer cake from scratch use your favorite vanilla cake recipe in place of the boxed mix. For the cream layer substitute mascarpone or Neufchâtel for cream cheese if desired. Homemade sweetened whipped cream works in place of Cool Whip but the cake should be kept extra cold. You can make your own strawberry glaze with sugar and cornstarch if you have more time.
Serving Suggestions
Serve big squares of this cake chilled at the end of a barbecue or picnic. It looks beautiful with a few whole berries or mint sprigs on top. It also pairs well with lemonade or iced tea for a refreshingly nostalgic summer dessert table.
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Cultural Context
This cake echoes traditional strawberry shortcake but offers easier prep for parties. Classic American shortcake is made with biscuits but this version celebrates the Southern sheet cake tradition and modern convenience without losing any of the charm or taste.
Frequently Asked Questions
- → Can I use homemade strawberry glaze instead of premade?
Yes, homemade strawberry glaze works well and adds a fresh, vibrant flavor to the cake.
- → Is it possible to prepare this treat in advance?
Absolutely. Prepare and assemble up to a day ahead, keeping it chilled until ready to serve.
- → Can I replace the whipped topping with homemade whipped cream?
Yes, you can substitute homemade whipped cream for the packaged alternative. Whip until stiff peaks form for best results.
- → How do I store leftovers?
Cover and refrigerate leftovers for up to three days. The cake maintains moistness and flavor well.
- → Can I use a different cake mix flavor?
Certainly. Yellow or French vanilla cake mix both complement the creamy and fruity layers perfectly.